Syrup manufacturing process forms the basis for the preparation of various drinks, from fruit juices to fizzy drinks, from energy drinks to iced tea. This formulation is also used in the food industry, such as desserts and snacks.

The sugar syrup is made up of sugar and water, with a sweet taste and a variable viscosity, depending on the recipe. Depending on the amount of sugar used, the resulting solution will have different concentrations, up to saturation, in which part of the sugar will no longer be dissolved and will accumulate on the bottom in solid form.

With reference to the beverage industry, the sugar syrup is mainly used in liquid form with a concentration between 60- and 67-degrees Brix, while in the food industry it can even reach 82 degrees Brix (typical to produce sweets).

There are two ways to syrup manufacturing process, used both for hot and cold dissolution.

Sugar Syrup Manufacturing Process: Batch Production

Batch dissolution makes it possible to produce sugar syrup suitable for the quantity required for the recipe. For small production batches the use of a mixing system with a single preparation tank is more than sufficient.

When production capacity begins to require larger volumes, it is possible to integrate two batch mixing systems that work alternately, guaranteeing continuous production.

Traditionally the sugar was loaded into a tank with a stirrer which helped the dissolution of the ingredient. However, there were numerous problems both in terms of incorrect dissolution and in terms of safety for the operator (repeated considerable physical effort), accidental introduction of foreign components into the tank and the generation of dust in the air.

To overcome these problems there are alternative powder loading and dissolving systems, consisting of an ergonomic station at waist height for the operator. The sugar is emptied into a special hopper made up of an aspiration valve. Once the valve has been opened and the system has been activated, the centrifugal pump sucks the liquid from the tank, creating a venturi effect under the hopper. The sugar is incorporated into the water at such a speed as to guarantee a perfectly homogeneous mixing. The sugar syrup is then kept in recirculation inside the tank for a few minutes in order to give greater homogeneity.

Depending on the recipe, the sugary syrup can be pasteurized and filtered.

Sugar Syrup Manufacturing Process: Continuos Production

Continuous dissolving is used to produce sugar syrup where a continuous production force is required 24 hours a day, 7 days a week.

The dissolving process is like that of batch sugar dissolving.

Sugar Loading Options

Both dissolving modes can be combined with the following sugar loading options:

  • Screw elevator
  • Big Bag emptying system.