Troubleshooting
Candy troubleshooting, traced to the cause
Grainy batches, sticky pieces, bloom or a texture that drifts over time usually have a cause in the formula, the process or storage. I help you find it and fix it.
- Free 30-minute call
- $149/hour
- Replies within 2 business days
Troubleshooting
What I help with
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Graininess
Unwanted sugar crystallization, and how to stop it.
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Stickiness and sweating
Pieces that weep, clump together or stick to wrappers.
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Bloom
Fat and sugar bloom on chocolate, traced to where they start.
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Texture drift
Candy that hardens, softens or loses its chew on the shelf.
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Batch-to-batch variation
The same recipe giving different results on different days.
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Line differences
One line or plant making a different product than another.
How it works
Four steps, starting with a free call
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Step 1: Send the form
Your name, email, company and what you make.
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Step 2: I reply within 2 business days
With a few questions and some times to talk.
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Step 3: A free 30-minute call
What you’re making and where it’s stuck.
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Step 4: An hours estimate, then the work
Once we agree on terms, we sign an NDA before you share formulas.
Background
Relevant experience
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Lindt & Sprüngli
Linked heating rates, cooling rates, fan speeds and environmental changes to product defects between production lines.
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Kerry
Supported customer projects with formulation troubleshooting and data review.
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Conagra Brands
Tracked consumer complaint trends and completed the corrective actions.
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Procter & Gamble
Troubleshot issues with the production line.
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UW-Madison
Adjusted the experimental design as needed when issues came up.
Questions
What does a candy troubleshooting project look like?
We start with what changed and when: the formula, an ingredient, the equipment, the weather or storage. Then we look at the process and your records, run a few targeted tests with your team, and narrow it down to the cause.
Why is my candy turning grainy?
Usually sugar is crystallizing where it shouldn’t. Common causes include too little corn syrup or other doctoring agents, stirring or seeding at the wrong time, and moisture changes in storage.
Can you help remotely?
Yes. A lot of troubleshooting works by video, with your team running the line, plus the data you already collect. Some problems are easier to see in person, and I can visit when they are.
