Sweet Precision: Shaping Candy Laces with Twin-Screw Extrusion
With the wide variety of confectionery products available on the market today, extruded confectionery is a must, whether made from fruit gums or licorice.
It is no longer possible to imagine the confectionery shelves without the very widespread candy laces which
are offered in a wide variety of shapes and colors with various surface treatments. From waxed or sprinkled with sugar to a sour sprinkling, made from a sugar-acid mixture, many options are possible. Products filled with sugar pastes are just as diverse as the products made from licorice, which are often additionally covered with a soft sugar coating.
No matter how diverse the products are, they are all manufactured using the same process: extrusion. Here we demonstrate how the TwinLab B-TSE-S 20/40 can be used for confectionary applications.
Get the document
To receive this document please enter your email below.
Loading...
