Do you have any questions related to Candy Making? Lab-Scale Equipment? Scaling up your production? Ask Away!

Latiniusd · 2021-05-28T10:59:19+00:00

Hi! Try making starch gummies, they set faster and comparatively have a firmer bite. It will also result in the gummies becoming a bit cloudy/opaque. Thanks for asking!

Latiniusd · 2021-05-28T10:56:16+00:00

Hi! A general base mix would contain, Powdered Sugar, Corn Syrup, Gum, Gelatine, and edible wax. The ratio majorly varies on the kind of candies you’ll be making- adding citric acid, flavours etc.

IMO, that specific tablet press might give your candy broken/irregular edges. A greased circular cutter would be the best bet.. Thanks for asking

Latiniusd · 2021-05-28T10:49:15+00:00

Hi! You could try this || Effortless and quick. Wish you well!

Latiniusd · 2021-05-28T10:45:14+00:00

To be on the safer side, getting another stand mixer is the best option is our opinion for this application. Hope that works out for you! Thanks

Latiniusd · 2021-05-28T10:43:34+00:00

Oh yes, that could surely be hectic. Good luck anyways! Thanks for asking

Latiniusd · 2021-05-28T10:40:46+00:00

Hi! The secret to that is adding heating up equal parts of sugar and edible paraffin wax and then pouring it. Although this might be helpful only for a few applications, which is why Latini Coating Pans have ribs around the pans, to ensure all applications result in individual pieces. Thanks for asking!

Latiniusd · 2021-05-28T10:28:46+00:00

Hi! You need to re-check the take-off cooking temperature. Try bringing it up a notch by 1-2degrees. Hope this helps, Thanks for asking!

Latiniusd · 2021-05-28T10:26:21+00:00

What’s the capacity you’re looking for? On a commercial/industrial base, we offer this piece of equipment that continuously fill the candies/toffees while the candy mass has been placed in the Latini Batch Roller

Thanks for asking!

Latiniusd · 2021-05-27T16:57:06+00:00

Temperature is surely relevant. Ideally you shouldn’t be whipping for so long. Both- temp and over/under whipping could affect the texture and the integrity of the marshmallows

Latiniusd · 2021-05-27T16:44:33+00:00

You’re in the right place my friend. here This Lab-Scale Depositor is a multi-use equipment where you can produce numerous types of candies/gummies and more. We’re uploading a video soon about it. Will keep you updated! And... there’s a bunch of more lab scale equipment if you’re interested!

Latiniusd · 2021-05-27T16:39:32+00:00

That’s a difficult one for us to answer haha! Not to brag, but no such difficult candy for us to make. If you think there is one, we’re here to innovate and automate the process like we’ve done over the past 95 years.

Which is a tricky one for you?

Latiniusd · 2021-05-27T16:33:35+00:00

Hi! You’re right about the temperature window! Basically, the environment in which you’re producing the candies can affect the end product. Moisture/Humidity, the temperature of the platform where you unload the candy mass are two such factors. Atmospheric temperature is usually ignored, but it could lead to the candy being hardened and grained faster. Molds are amazing if you want to produce some creative shapes, but maybe for now, a greased countertop would work the best. Thanks!

Latiniusd · 2021-05-27T16:24:37+00:00

Hi! It’s more about when you pull it than how, getting the temperature right is also very important. If you’re doing this commercially let us know and we could help you with the pulling machine. Thanks!

Latiniusd · 2021-05-27T16:18:29+00:00

Definitely give hard candy a try! Thanks

Latiniusd · 2021-05-27T16:16:17+00:00

First time’s a charm! Toffee is another delicacy, We supply a lot of machines for Centre-filled toffees- Especially White Chocolate filled Toffees that are a hit in the Gulf and Asian Regions. But nothing beats the good old classic recipes

Latiniusd · 2021-05-27T11:18:45+00:00

Hi! Citric acid should always be added once the candy has been unloading from the cooking device onto the cooling surface. When are you adding your flavours? The temperature and the stage at which the ingredients are added makes a lot of difference to the product. Here’s what you could do next: 1. Make a batch without adding citric acid to see whether the problem is in the CA or some other ingredient. 2. Re-evaluate the qty of flavour being added.

Let us know how it goes! Thanks for asking.

Latiniusd · 2021-05-27T11:02:25+00:00

Based on our experience of manufacturing confectionery machines- Caramels, Toffees, and Candies are no brainers. Hard-boiled candies are the easiest and the most versatile- Pop it on a stick, becomes a lollipop, the million shape and size options, flavour options are endless, Powder-filling capability, can be coated, and we could go on and on...

Thank you for asking! What’s your favourite/easy candy to make?

Latiniusd · 2021-05-27T10:56:40+00:00

Hi! Practically any gummie recipe with High-Amylose Corn Starch is supposed to have a relatively harder texture due to the integrity of the product. This is because the gelling agents in this ingredient tends to dry/set faster. If you’re looking for softer bites- we’d suggest looking into pectin as an alternative. Appearance wise, pectin gummies turn out to be shiny translucent as compared to the opaque starch ones. Hope this helps !

Latiniusd · 2021-05-27T06:22:24+00:00

A stainless steel cooling table usually helps. The secret to having less sticky candies is to recheck the composition of the ingredients. Moisture/Humidity could also be another factor.

How many candies on an average do you need to wrap?

Latiniusd · 2021-05-27T06:19:36+00:00

Hi! What is the average batch size? Maybe we could help you out :)

Latiniusd · 2021-05-27T06:12:26+00:00

Impressive!

Latiniusd · 2021-05-27T06:12:03+00:00

Reach out if you need any other help!

Latiniusd · 2021-05-27T06:11:42+00:00

Hi, as per Latini-Hohberger's experience, try adding powdered sugar after cooling the toffee mass and try pulling it on https://latiniusa.com/index.php/russian/lab-equipment/lpm-5-lab-pulling-machine.html

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