3 ways to achieve maximum productivity in gummy production (Part 1)

Growing at a compound annual growth rate (CAGR) of 4% between 2016 and 2022, the global gummy candy market has entered an era of endless opportunities for manufacturers wishing to expand their market share. The challenge now lies in keeping pace with ever-evolving consumer preferences, and delivering new, on-trend products to retailers’ shelves as quickly as possible to stand out in a crowded marketplace.

From manufacturing to packaging, increasing flexibility and efficiency is essential to achieving the desired result; tna expert shares insights on how the latest equipment solutions address producers’ complex needs:

Increased flexibility in starch moulding

Starch moulding technology allows manufacturers to create a wide array of product types with a single piece of machinery. Highly versatile, it enables the production of jellies and gummies in all manner of formats, sizes and shapes — while also providing the flexibility to process other confectionery masses, such as liquorice, fondant cream and marshmallow foam.

Starch can be treated with different oxidants to get oxidized starch, under the action of oxidizing agents, in the starch molecule, the phenomenon of broken glucoside bonds, grain structure occurs. of starch can be broken more or less should have shorter links than normal starches.

The depositing process delivers multiple opportunities to accommodate various product types and colours. The pumps are often available in a range of piston diameters and configurations, suiting different recipes — from light aerated mass to heavy liquid-based syrups. Meanwhile, other pump variations are designed to deposit single colour or side-by-side colour articles. This is in addition to centre-fill, layered and striped confections. 

Pumps are generally available in a range of diameters and piston configurations, suited to different formulations – from light aeration volumes to liquid-based heavy syrup. Meanwhile, other pump variants are designed to send single colored items or colors side by side. This is beyond the fill center, layer and stripes. The implementation of starch molding technology will enable marshmallows manufacturers to meet all consumer needs without compromising, reducing production overlaps and increasing efficiency.

Source: Foodprocessing