Boiled sweets manufacture

Jones, L. (1995). Aeration of boiled sweets a review of available methods. The Manufacturing Confectioner 75( 10), 47-52. 

Sugar boiling, as in the manufacture of boiled sweets. Evaporating water from a solution of sucrose will lead to its crystallization. By mixing sucrose with an equal amount (on a dry mass basis) of glucose syrup, crystallization can be prevented. 

Chips For the manufacture of chips, sweet potatoes are peeled, boiled, or steamed for 30 min, mashed, mixed with pea or cornstarch, salt, and monosodium glutamate mixture is pressed into paste and transformed into rectangular shape. The strips are boiled or steamed to gelatinize the starch, cooled, and cut into slices of 1-2 mm thick. The slices are then dried and packed as semi-finished product. The semifinished dried chips are fried before consumption. 

The basic candy-making principle is simply the boiling of sugar and the temperature to which it is cooked determines whether it will be a fondant (236° F [113.3° C]) or a toffee (300° F [148° C]). Today, candy manufacturing plants are equipped with every conceivable machine for each step in the manufacture of over 2,000 different kinds of sweets. There are continuous cookers, cooling tunnels, crystallizers, forming machines, chocolate coaters, and taffy-pulling machines. 

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