CHOCOLATE MOULDING
Technology advances the moulding process for greater competitiveness
Suzanne Callander explores how the moulding process has come on in leaps and bounds in recent years, benefitting from the adoption of new technologies which can help confectioners bring new products to market faster to stay ahead of the competition.
P
rior to 1970, chocolate moulds were primarily constructed of metal – either stamped metal moulds or cast metal moulds. Stamped metal moulds provided good thermal conductivity, could be repaired, and initial set up costs were low. However, they were also vulnerable to rust and corrosion. Meanwhile, producing cast metal moulds is labour intensive and expensive, and they are heavy. A typical 600mm mould could weigh over 4.5kg! For these reasons, in the 1970s the majority of confectioners transitioned to the use of plastic for their chocolate moulds – these were mostly injection moulded or thermoformed. Weighing
less than 1kg for a typical 600mm mould, these lightweight plastic injection moulds cause much less wear on moulding lines and are also rust and corrosion free. While plastic moulds typically have higher set up costs, each unit can be produced at a much lower costs than their metal counterparts. On the downside, plastic moulds have a naturally lower thermal conductivity and when they do break, the plastic can be difficult to detect in chocolate. On the plus side it is possible to manufacture plastic moulds in different colours and they can be laser marked with bar codes, QR codes or other identifiers and can also be embedded with secondary
With its Carle&Montanari brand, SACMI has been producing moulding lines for over 70 years.
22 Kennedy’s Confection October 2022
KennedysConfection.com
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