Confectionary Processing

Whether you are a budding Willy Wonka or a global manufacturer of quality confectionary Remco can help maintain the quality and safety of your products.

Chocolate, candies, jellies, gums, sherbets, sweets, toffees, fudge, and liquorice (a Danish favorite!) – whatever sweet treats you manufacture we know that maintaining the quality and safety of your products is key.

We also know that cleaning in a confectionary manufacturing site presents some unique challenges, and that’s where Remco can help. We support some of the world’s largest confectionary manufacturers by providing products and advice tailored to their needs.

The obvious solution to the removal of sticky, sugary, high fat, and hard-set confectionary deposits would be to use hot water, detergents, and manual and/or CIP cleaning. However, if melted chocolate comes into contact with even a small amount of moisture its texture can change, causing it to seize or thicken and become unusable.

Consequently, for many years, chocolate manufacturers have minimized the use of water in their cleaning regimes. Additionally, the introduction of water to a production environment will aid the growth and spread of microbes, including harmful bacteria like Salmonella. Previously, the high sugar and fat content, and low water activity (A_w)of sugar confectionary were thought to minimize its microbial food safety risk.

However, over the last 15 years, high profile cases involving the contamination of chocolate with Salmonella, and our improved understanding of how Salmonella can survive in low A_w foods, has impacted significantly on this product sector.
Read more about dry cleaning in this blog post.

Remco are specialists in cleaning so whether you wet clean, dry clean, use controlled wet cleaning, or any combination of these, we can provide a comprehensive range of products and advice to help.