MOULDINGS AND EXTRUSIONS
E
xtrusion remains one of the most adaptable processes that are used to create confectionery products, providing a solution
that is able to produce a huge variety of products, ranging from simple liquorice ropes through to aerated marshmallow and filled chews. There are a wide variety of extrusion equipment solutions – each of which offer some distinct advantages – so it is important to make the right choice to meet application needs. Single-screw extruders have,
traditionally, been seen as the workhorse of the sector. They offer a straightforward design and are usually the most cost-effective option for producing liquorice, gum and starch-based chews – applications where uniformity is important and complexity is minimal. So, for manufacturers focused on high- volume, standardised output, single-screw extruders will be the most simple and reliable solution. By contrast, twin-screw extruders can deliver greater flexibility. Intermeshing
When it comes to filled products, co- WHEN WORKING WITH
HEAT-SENSITIVE INGREDIENTS A DIFFERENT APPROACH IS NEEDED AND HERE, COLD EXTRUDERS MAY BE A GOOD OPTION
extrusion is the technique of choice. By combining two masses and extruding them together, it is possible, for example, to create liquorice with cream centres, fruit-filled chews and other layered candy innovations. Adjustments at the die allows the ratio of shell to core to be customised to give the flexibility needed to meet efficiency and creativity goals. When working with heat-sensitive
screws are designed to provide precise control over shear, temperature and mixing, enabling consistent production of more complex formulations such as fruit bars, functional confections or chewy products with inclusions. In operations where throughput and quality need to be tightly controlled, twin-screw designs can be a good choice.
ingredients a different approach is needed and here, cold extruders may be a good option. They can operate with minimal shear and at lower temperatures which helps protect delicate compounds such as chocolate, fat-based fillings and some fruit preparations – applications where it is important to maintain flavour and texture without degradation. For aerated products such as
marshmallows or nougat, rotary extrusion heads will most often be the best choice. They enable continuous shaping into ropes or novel cross-sections, before cutting and conditioning creates the final product. The method is well established,
AUGUST/SEPTEMBER 2025 • KENNEDY’S CONFECTION • 33
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