Candy Molds

Customer Needs

To make candy bars the manufacturer has to have a mold. Today this is a plastic mold with multiple cavities. The mold is chilled to 60°F (15°C) and then the chocolate is poured into the mold. If the mold is too cool the candy will not flow into the cavity. If the mold is too hot the chocolate will achieve a strange tan color and the candy will not solidify before it is dumped on to a conveyor to be wrapped.

Candy manufacturers may have 20-30 lines in one plant making candy bars and each line has a chilling tunnel. To measure the molds use the Javelin 8-14 micron instrument. Set the emissivity at 0.94. The color of the molds does not change the emissivity. While you in the candy factory look for places to measure the molten chocolate. The Javelin with the plastic lens and stainless steel housing is perfect for these kinds of applications.

Features/Benefits

Product

• Javelin with Plastic Lens. Stainless steel body and plastic lens are appropriate for food applications. NEMA 4 body for washdowns.

Application

• Proper shape and color of the candy bar.
  
• Non-contact temperature measurement of the chocolate.
  
• Less potential for contamination.