At SWEET TEC GmbH about 16.5 million hard boiled and chewy sweets in delicious flavours such as apple, pineapple, raspberry, cherry, orange and lemon are produced daily. The main ingredients of hard boiled and chewy sweets as well as the basic sweets recipe are very similar.
Besides sugar and glucose, natural and naturally identical aromas and acidic components determine the individual flavours. Fruit and plant extracts as well as natural colourings lend the sweets their colours. In the liquid-filled sweets, glucose-sucrose syrup and fruit juice concentrate ensure a delicious filling. The chewy sweets are hard (hard caramels) or soft and chewy (soft caramels) depending on the water content and other ingredients.
The basic sweets mass for the hard sweets is heated to about 140°c, boiled and then cooled to 85°c on a cooling belt. The resulting “toffee carpet” is then formed into a continuous rope with the help of cone rollers and is then run into the stamping machine where 2,500 individual sweets are formed per minute. On their way to be packaged, the sweets are checked for eventual foreign objects with the latest technology.
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During the boiling process of the chewy sweets, the mass at the end of the cooling band has a temperature of 40°c. Thereafter, the mass is cooled to room temperature and it runs along on the conveyer belt to the cutting and wrapping machines, where the individual sweets are cut from the continuous rope and wrapped.
The sweets and chewy sweets run along on the conveyer belt, according to the momentary volume stream, to the second-last station – the bag and carton packaging. Weighed exactly, the sweets and chewy sweets are packaged in bags and are now in cartons and palettes and on their way to customers and consumers in Germany and abroad.
