3D Confectionery


Holger Brack, Head of Product Technology, Lab and Applications at Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS) explains how the company has used moulding technology to achieve a new style of gummy confectionery. He says: “All deposited fruit gums (depending on type of plant and product) are two-dimensional and thus have a flat and non-shaped back. Accordingly, 3D products manufactured with the book-mould technology enable a completely new shaping. 3D products are given realistic shapes and thus clearly stand out from all others.” WDS uses chocolate moulding technology that has been


perfected for many years. The products are deposited into two half moulds which are then precisely folded together. This process allows a wide variety of masses such as gum, jelly, toffee, candy and fondant masses to be moulded in three dimensions. This flexibility would not be possible at all with the method of depositing through a bunghole into previously folded moulds. This new process can also be used to add fillings and solid ingredients without problems. In addition to the new 3D moulding, projects with starchless and clean moulding have recently been increasingly implemented in the OTC product sector. Here, too, WDS is guided by its own chocolate moulding technology, which has been thoroughly developed in all sub- steps, with regimented moulding.


his insight, Hofsommer adds: “We resolve this by using specialised feeding and discharge systems. These ensure the smooth product flow essential to achieving the best sorting performance.” Confectionery ingredients can be costly, and this means sorters must remove unwanted materials and imperfect products without also throwing away good products. That’s why sorters are designed, developed, and fine-tuned on-site to eject unwanted materials with minimal product loss. “To minimise food waste and maximise yield, any good product ejected from the line can be recuperated when rejected materials are double-checked by running them through a sorter for a second time,” he explains.


A sustainable future through increased automation


Today’s confectionery market, like others in food, is being changed by the need for sustainability. More people are now aware that it is crucial to reduce energy use and greenhouse gas emissions and take better care of our planet’s limited resources. Retailers and consumers want to see food manufacturers addressing these concerns by implementing sustainable business practices and taking active measures to minimise food waste.


Sorting technologies achieve an accuracy that manual sorting simply cannot. And at the same time as looking over the production line like guardian angels, automated sorters also enhance product hygiene, solve labour-related challenges, increase throughput, maximise yield, and gather data that can unlock further improvements in line efficiency.


KennedysConfection.com


“In the confectionery


business all it takes is one momentary slip in standards


to be damaged and devalued” Christian Hofsommer


In addition to taking care of food safety and product


quality, sorting machines also help solve the challenges traditionally associated with employing manual sorters - an effective pill for headaches caused by labour scarcity, cost, variable effectiveness, and absenteeism. And whereas manual sorting is unavoidably subjective, imperfect, and more vulnerable to error when labourers are tired or bored, automated sorters can work for hour after hour with superior accuracy, consistent standards, and unflagging efficiency. Changing consumer attitudes has shaped more prominence in sustainable systems, food safety, natural ingredients and added health benefits, as well as the need for innovation and creating new experiences in gummies and jelly. Although this may seem a tall order, the confectionery industry has responded with enthusiasm and demonstrates its ability to adapt its technology, whether it be sorting or moulding, to meet the needs of the market.


Kennedy’s Confection March 2022 29


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