CHOCOLATES, CANDIES, NUTS, DRIED
FRUITS, AND DRIED VEGETABLES

CANDY MANUFACTURE
AIR conditioning and refrigeration are essential for successful candy manufacturing. Proper atmospheric control increases
production, lowers production costs, and improves product quality.
One or more of several standardized spaces or operations is
encountered in every plant. These spaces include hot rooms; cold
rooms; cooling tunnels; coating kettles; packing, enrobing, or dipping
rooms; and storage.
Sensible heat must be absorbed by air-conditioning and refrigeration
equipment, which includes the air distribution system,
plates, tables, cold slabs, and cooling coils in tunnels or similar
coolers. In calculating the loads, such sensible heat sources as people,
power, lights, sun effect, transmission losses, infiltration,
steam and electric heating apparatus, and the heat of the entering
product must be considered. See Chapter 12 for more information.
Table 1 summarizes the optimum design conditions for refrigeration
and air conditioning.
Two of the basic ingredients in candy are sucrose and corn syrup.
These change easily from a crystalline form to a fluid, depending on
temperature, moisture content, or both. The surrounding temperature
and humidity must be controlled to prevent moisture gain or
loss, which affects the product’s texture and storage life. Temperature
should be relatively low, generally below 21°C. The relative
humidity should be 50% or less, depending on the type of sugar
used. For chocolate coatings, temperatures of 18°C or less are desirable,
with relative humidity 50% or less.
In processing areas where lower relative humidity and temperature
are required and production demands are high, serious consideration
should be given to using ASHRAE extreme conditions as the
design criteria for the air-handling equipment.
MILK AND DARK CHOCOLATE
Cocoa butter is either the only fat or the principal fat in chocolate,
constituting 25 to 40% or more of various types. Cocoa butter is a
complex mixture of triglycerides of high relative molecular mass
fatty acids, mostly stearic, oleic, and palmitic. Because cocoa butter
is present in such large amounts in chocolate, anything affecting
cocoa butter affects the chocolate product as well.
Because cocoa butter is a mixture of triglycerides, it does not act
as a pure compound. Its physical properties, melting point, solidification
point, latent heat, and specific heat affect the mixture. Cocoa
butter softens over a wide temperature range, starting at about 27°C
and melting at about 34°C. It has no definite solidification point;



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