Processes for Boiled Sweets

In making boiled sweets, the avoidance of Maillard class browning reactions is important. Although the necessary low moisture contents can be achieved by boiling under atmospheric pressure the resulting product would be an unacceptable brown colour with a caramelised flavour. The process of making boiled sweets can therefore be summarised as follows  

Large-scale plants work continuously. A continuous dissolver is used to feed a continuous vacuum cooker. One improvement at the dissolving 

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