Starch Moulding Systems
“One of our latest developments in partnership with Agathon GmbH is the development of a data logging system for drying rooms”
equipment meeting the highest standards of hygienic design, with features such as stainless-steel construction and easy accessibility for cleaning and maintenance. He states, “Compliance with standards such as cGMP, CE quality standard, ISO, FDA, EU ATEX, US IECEx, and HAZLOC codes is also crucial.” Another challenge is the need to accommodate rapid
market growth while maintaining flexibility. The versatility of starch moulding technology allows for the production of a wide range of confectionery products, including gummies, jellies, marshmallows, fondant cremes, centre-in-shell, and liquorice. This flexibility enables manufacturers to cater to diverse consumer demands and expand their product offerings. Smagarinsky explains that the latest forté MHP 3 mogul from TNA addresses this challenge, stating, “This solution offers a streamlined design, minimal moving parts, and an integrated HMI, allowing manufacturers to achieve production capacities of up to 2,000 kg/h for gummy candy and up to 3,000 kg/h for pectin or starch-based recipes. This significant boost in productivity empowers confectionery producers to effectively meet market demands.” Sustainability and waste reduction are also key
considerations. Smagarinsky highlights that the latest mogul iteration from TNA minimises starch waste through improved insulation and system closure, reducing the need for cleaning with compressed air. He states, “This not only contributes to sustainability efforts but also results in cost savings for confectionery manufacturers.” Efficient changeovers between different products or recipes
are essential for maintaining production flexibility and minimising downtime. Manufacturers can optimise the changeover process to maximise productivity and meet varying market demands. An integrated solution that combines all necessary
components into one system is crucial for successful production. This includes various systems such as kitchen operations, starch conditioning, mogul feeding, depositing, stacking, finishing, distribution, packaging, and case packing. Having a fully integrated setup streamlines the production process, enhances efficiency, and reduces the chances of errors or inconsistencies. Cesare Catelli, General Manager of Pinco SA, explains the
significance of a constant and homogeneous airflow within the drying room for achieving the highest product quality and consistency. He states, “During our engineering process, particular attention is paid to the ducting design to avoid any potential dead spots, which could unbalance the airflow and therefore impact the final product quality.” Catelli further highlights the importance of energy
28 Kennedy’s Confection July 2023
efficiency and minimising the carbon footprint. He explains, “The combination of heavy insulation of the entire drying room, precise process control, and a carefully designed air treatment and distribution system are key points to an energy-efficient process with a minimum CO2 footprint.” To support customer productivity, Pinco SA focuses on
optimising energy consumption and reducing drying times. Catelli adds, “Using the right drying room technology has a positive impact on the entire factory process flow, reduces downtimes, and guarantees reproducible product quality. Moreover, energy can be saved by a shorter drying process.” Pinco SA constantly develops equipment and solutions to
enhance the drying process and ensure customer satisfaction. Catelli says, “One of our latest developments in partnership with Agathon GmbH is the development of a data logging system for drying rooms. This system allows customers to obtain the full range of drying room process data and track every single process step, guaranteeing absolute product quality and enabling performance evaluations.” The advancements in B2B confectionery starch moulding
systems provide confectionery manufacturers with enhanced quality, increased productivity, sustainability, and innovation. Through the integration of cutting-edge technologies, manufacturers can meet evolving consumer demands and deliver exceptional confectionery products to the market. As Edward Smagarinsky concludes, “These advancements open up new possibilities for confectionery producers, allowing them to create products that captivate consumers and drive industry growth.”
What are starchless moulding systems used for? Consumers today are more health-conscious and seek products that align with their wellness goals. Functional ingredients and nutraceuticals offer added health benefits beyond basic nutrition, such as boosting immunity, improving digestion, or providing antioxidant properties. Confectionery products fortified with these ingredients provide an opportunity for
700EA laboratory drying room
KennedysConfection.com
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