Ebro EBI 100 high-precision data logger

Candy products, also known as sugar or candy, come in a wide variety of types, including pure chocolate, complex truffles, jelly, chewing gum, licorice, and toffee. The processing of raw materials such as cocoa, peanuts, sugar, and cream determines the final texture, stickiness, crispness, and taste of the candy.

Analysis plays an important role in the entire production process. The refractometer can not only control complex sugar filling concentrations, but also test the fat content in chocolate and cocoa, as well as detect the oleic acid content in peanuts. And if appropriate, these can increase the quality and shelf life of the final product.

The YSI 2900 analyzer and ADP polarimeter can be used to test the correct ratio of sucrose and glucose mixture, and then the mixture can be controlled in the factory through the PRH process refractometer on the branch to obtain ideal crispy, crunchy or chewy fillings. Gelatin is an important component of candy and can be tested using handheld refractometers, YSI analyzers, and TitroLine 5000 titrators.

In the production process, the production temperature is crucial, and some processes that dry the product may take up to two weeks. The Ebro EBI data logger can be used in factories with a simple handheld TLC 700 thermometer next to the oven. The TitroLine KF 7750 Karl Fischer titrator is used to regularly check the moisture content of nougat, milk sugar, chewing gum, candy tablets, and hard fruits. These candies require sample homogenization or heat treatment for measurement.

The EBI100 data logger is typically used to continuously monitor the critical temperature during candy production. It is very easy to extract stored data using a data hub to check production time and make corresponding adjustments.