DOUGH HANDLING


DEPOSITING AND MOULDING


May confectioners now require depositors that are able to handle ingredients such as whole nuts.


design of the product mass,” explains Morli. “After conducting a thorough audit of the existing processes, we were able to identify the root cause of their challenges. The company had been relying on in-house mould board manufacturing. While functional, this approach lacked the precision necessary to produce intricate designs and consistent  the rubber moulds resulted in variations in   TNA proposed a solution that involved the introduction of precision-engineered metal moulds to replace the existing rubber ones. These metal moulds enabled the creation of highly intricate detailing, such        were unattainable with the previously used rubber moulds. “By using advanced materials, including sturdy board frames and  ensured durability, precision and superior product quality,” says Morli.


TNA also worked with the company to develop a specialised test rig to ensure that the metal moulds are printed in the starch bed with the highest precision, to help prevent defects and eliminate the risk of cross-contamination or colour bleeding between mould cavities.


The modular


design of the mould system also allowed for individual mould strips to be easily replaced


24 Kennedy’s Confection February 2025 KennedysConfection.com


Typically, problems stem from


limitations in the existing moulding equipment or processes, which can impact both quality and output of the 


if damaged, which helped reduce downtime and streamlined maintenance tasks. The implementation of the precision


    improvements for the confectionery


Crusted pralines can be made using mogul technology (image courtesy WDS).


manufacturer. “Production output increased by 5% in terms of pieces per tray using the new layout at higher tray speeds. In addition, the tray speed increased to over 30    and allowed the company to meet growing demand without compromising quality,” continues Morli. “Defects – which had previously been a persistent issue – due to the limitations of rubber moulds, were reduced to nearly zero. The use of metal moulds improved product consistency, even for the intricate designs demanded in this application. This boosted product quality and also enhanced overall operational efficiency across production shifts.”


Optimising mould board design also     downtime, further enhancing production      the confectionery manufacturer has since expressed its interest in extending similar optimisations to other product lines.


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