“It is possible to create wide product variety at the same time as reducing process and production times”
Toby Minchin, Account Manager at Mantrose UK Ltd,
for example, told Kennedy’s Confection that this was the reason for the introduction by the company of a chocolate polishing agent that can be applied in just one dose, rather than the more traditionally required three coats. “This can offer reductions in both the amount of product that needs to be used as well as decreasing the time for this part of the process – often by up to 20 minutes per batch,” he told us. “It is important that confectioners keep up with market
trends to ensure they continue to provide what consumers are demanding,” adds Toby. “Being able to offer solutions for new product developments that tap into changing customer demands is also key and this was the driver for the development by Mantrose of organic and sugar-free alternatives to standard chocolate polishing and glazing agents. Every step of the confectionery manufacturing process must work towards the creation of a finished product that complies to key market developments,” he says. When it comes to hard sugar shell products there are a
Chocolate dragées with an interesting ‘flame’ effect can be created in just three glazing steps.
wide variety of different options available today for finishing the confectionery pieces. “While it is possible to create a fantastic shine by using a two-step process – whereby a wax based polishing agent is applied to the product, before a glazing agent is used as the final step – there are now also cost-saving alternative solutions available – such as a one- step liquid polishing and glazing agent – which combines the functionalities of both polishing and glazing,” says Toby. “Our one step product, for example can offer confectioners the joint benefits of improved processing times and a less labour-intensive process.”
Optimising processes The pandemic has also led to other challenges in this
area, such as cost increases for raw materials, shipping, and energy needed to power production lines. There can be no denying that the confectionery sector, along with most other manufacturing sectors, has faced a difficult few years, as the pandemic also influenced staff shortages and the need for new working patterns.
All of these factors have really focussed the minds of confectioners on how they can continue to produce cost- effectively and many are relying on their suppliers for help, through the creation of solutions that will help enable both cost and time savings in the production process. This has become a real driver for many suppliers today, including those offering coating solutions.
KennedysConfection.com
CAPOL, a manufacturer of surface treatment products for use in the confectionery industry, has also identified a need for production optimisation from its confectionery customers. “This is particularly important in times of rising prices and disruptions in raw material supply chains,” points out Thomas Mücklich, Regional Sales Manager at CAPOL. CAPOL has addressed this trend with the development
of product solutions which can help optimise and improve confectionery production processes through reduced coating times, for example. “It is important that confectioners have the support of their suppliers to help them achieve these vital optimisation goals,” says Thomas. “CAPOL, for example, has developed a vegan chocolate glazing agent that allows polishing times to be reduced by up to 30%.”
Kennedy’s Confection May 2022 41
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