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Candy sugar coating
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Candy sugar coating


A sugar-coated candy shows tiny sugar crystals stuck to its whole surface. It enhances the chewing experience by combining the inner mellow texture and surface grittiness.


The core is generally a chewy candy: a hot sugar, gelatine, starch and flavour solution is poured in in pre-formed shape moulded in starch, then left to set, and ultimately sieved out.


The main ingredient is caster sugar, calibrated sugar crystals. The liquid used to stick the sugar crystals is simply water turned into food-grade steam.


The coating sequences run as follows:
  1. wetting of the surface of the candy by steam, thus dissolving lightly the sugar based surface to make it sticky,
  2. introduction into a tumbling drum,
  3. addition of sugar in excess, resulting actually in a 5 – 10% pick up,
  4. sieving out of the excess sugar which is sent back the feed zone,
  5. recycling of the excess sugar,

Coating system

The main operation occurs in a rotary tumbler. The candies travel on a conveyor. They pass through a hood where non saturated steam is injected. The combined action of heat and water partially melts the candy surface which becomes sticky. They are discharged in the tumbler.
The tumbler consists in one inner cylinder concentric to an outer cylinder.
The inner cylinder receives both the wetted candies and the sugar. Its end is perforated to remove the excess sugar.
The sugar in excess falls on the inner wall of the outer cylinder. A helical screw is built between the inner and outer cylinder. Its direction is such as to pull back the excess sugar toward the infeed zone where it falls onto the wetted candies again.
The feeder is adjusted to dose the quantity of sugar removed by the coated candies.
The bed of sugar is maintained to a level such as to allow immersion of the candies into a bed and prevent excess friction and force the crystal into the wetted surface.
It is a continuous operation. The rotation speed is adjusted to achieve a minimal residence time.
After coating, the product need a short setting time for the moisture to equilibrate, the wetted sugar to dry and crystalize again.

Key features

Candy sugar coating is a rather simple operation for great benefits:
  • an attractive product,
  • a non sticky and shelf stable product,
  • a large throughput..
How to specify:
  • product : throughput, shape, size,
  • ingredient: sugarparticle size
  • tumbler rotation speed.

Key parameters

Equipment characteristcs:
  • tumbler length, diameter and helical screw design,
  • inner volume,
  • helical screw design,
  • tumbler tilt angle.
Variable parameters:
  • tumbler rotation speed,
  • powder dosing.
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Sugar coated candies
Sanding process diagram.
Steam station and sugar coating tumbler, courtsey of DF Drouven GmbH
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