Freeze-Dried Candy
Candy is a high-sugar, low-moisture product: the goal is texture change, not water removal. Cycle control matters more than raw capacity.
Selection Logic
1. Why candy is a different job
Sugar depresses the glass transition temperature, so a fast heat ramp makes pieces collapse or stick. A gentle, well-controlled profile keeps the aerated crunch that sells the product. Because water load is small, even a 15–20 kg class machine can run large candy volumes per day.
| Candy type | Recommended class | Note |
|---|---|---|
| Chewy / gummy | 15–20 kg class | Longest cycle, careful ramp |
| Hard candy & lollies | 15–20 kg class | Shorter cycle, high volume |
| Marshmallow / nougat | 25–26 kg class | Volume-limited, not water-limited |
2. Throughput is limited by chamber volume
For candy, the constraint is how much you can fit on trays rather than how much water you must remove. Compare freeze-dried area (1.5 m², 3.5 m² …) and tray quantity when choosing between models.
Frequently Asked Questions
Will freeze drying make candy crunchy?
Yes — removing moisture under vacuum creates the aerated, crunchy texture that freeze-dried candy is known for.
Does candy need a different tray?
Candy is usually run on mesh or perforated trays to improve vapour flow; ask for a tray option at order time.
What is a realistic daily output for candy?
Because water load is low, a 15–20 kg class machine can often complete two or more candy cycles per day depending on the recipe.