Hard-boiled candies have a solid consistency.
They can be made both with and without sugar.
In the case of candies containing sugar, the basic mass consists mostly of a combination
of sugar and glucose syrup, while, in the case of candies without sugar,
the sugar substitute Isomalt is normally used.
Manufacture
 In the
manufacture of hard-boiled candies, the individual ingredients are first carefully weighted
on computerized scales and pre-cooked. The preboiled solution is then fed into the cooking
system, where, depending on the recipe, they are thickened under vacuum at a temperature of
120°C to 160°C. The sticky syrup is then poured into a mixer and again,
under computer control, supplemented with liquid and solid ingredients.
Finally, candies are made out of the mixture, cooled, and allowed to harden.
The candies are then put into containers and packaged.
Use
Hard-boiled candies are mainly used as cough lozenges and remedies for sore throats.
They have the decisive advantage that the active principles they contain dissolve only
slowly when sucked. They are therefore particularly suitable for active principles that call
for slow dissolution.
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