Candy behavior depends on formulation, coating, piece temperature, shelf heat and chamber pressure. A recipe that works for one brand or flavor may not transfer to another without adjustment.
When pieces do not expand
Check whether the product type is expected to expand and whether the center received enough heat during the active stage. Large or cold pieces may respond more slowly than small ones.
Change one variable at a time: starting temperature, piece size, loading density or heat profile. Photograph and weigh the result.
When the batch melts or collapses
Excess heat, slow pressure reduction or a formulation with a low softening range can produce collapse. Reduce the aggressiveness of the development recipe and use a more uniform starting load.
Do not treat surface bubbling as proof that the center is dry.
When candy is sticky after unloading
The batch may be under-dried, or it may have absorbed humidity between unloading and sealing. Check the center of the largest pieces and measure the unload-to-seal time.
Use suitable high-barrier packaging and verify seal integrity. Desiccant cannot compensate for a poor seal or an incompletely dried batch.
Build a recipe record
Record product name, lot, piece mass, tray position, starting temperature, recipe version, final weight and observations. This is more useful than a folder of unlabeled photos.
Frequently asked questions
Why did the same recipe work last week but not today?
Product lot, ambient humidity, starting temperature, tray load and formulation changes can alter the result. Compare the batch record before changing settings.
This page provides general engineering and operating context. The model-specific manual, approved site procedure, technical agreement and product validation take priority.