The Science Behind Different Candy Cooking Methods

There are three main methods to cooking high boiled sweets: open pan, vacuum cookers, and continuous cookers. Each method requires a specific sugar to glucose syrup ratio for optimal results. When we mention ratios like 70/30, it means mixing 70% standard granulated sugar with 30% glucose syrup by weight. You’ll… Read More »

Rotary Blade Thin Film Candy Cooker – RTC01

The Loynds Rotary Blade Thin Film Cooker offers precise control in candy production, suitable for high-volume confectionery manufacturing. Specializing in high boiled sugar and sugar-free candies, our cooker excels in efficient and rapid confectionery cooking with 2 capacities, 360kg per hour and 500kg per hour. Thin-Film Cooking Technology for Superior… Read More »