Backes, Geciane ToniazzoFarina, Cristieli Follador2021-02-242021-02-242020http://repositorio.uricer.edu.br/handle/35974/277Hard candy is a confectionary which is made from a sugar characterized by having a glassy state and translucent appearance. The hard candy is produced mainly by sugars and glucose syrup, added with acids, colors and flavors. The hard candy production process consists of dissolving ingredients that are added to the cooking, where is important to control the temperature to reduce the water content. After cooking, a syrup is obtained that goes through a tempering process and then is molded, with the mold in the desired shape, the candy is cooled and packaged. To ensure the quality of the hard candy, in addition to controlling the cooking temperature, it is important to control the soluble solids content and the pH of the syrup, because with high values the candy can present altered flavor. But the main factor that influences the quality of the hard candy is the humidity, where the ideal value to maintain the desired characteristics of the product is between 2 to 3%.pt-BREngenharia QuímicaIndústriaDoceTrabalho de Conclusão de Curso