DOUGH HANDLING
DEPOSITING AND MOULDING
Mogul diversity According to Winkler und Dünnebier Süßwarenmaschinen (WDS) the products created by mogul machines consist of far more than simple gummy bears, thanks to the ability of the technology to create diverse and complex products.
“Fruit gums with a wide variety of gelling agents can be produced on today’s mogul machines in a huge variety of shapes and colours,” says a WDS spokesperson. “They are mostly used to create single layered, one- or three-colour design products including gummy bears, worms and cola bottles. The two- or three-layer design is usually achieved by using consecutive positioned depositors and it is important that, in such applications, each layer which is why many layered fruit gums have foam layers on their back side. The creation of products with a semi-liquid
shot depositor which nests the two masses together with a concentric nozzle system and a piston control. A challenge here is that, if from the centre at different densities of the set slightly lighter than the shell mass. “After the one-shot depositing process, a foam cover can be deposited onto the product In this way the core can be positioned in the centre of the product without exact weight settings,” continues the WDS spokesperson. Pectin and agar jelly-based products are traditional in Eastern Europe. The region is also a strong market for fondants, toffee,
26 Kennedy’s Confection February 2025
and sweet foam products. Products produced for this region tend to be heavier than those produced for other regions of the world. They also tend to be coated in chocolate and so are often wrapped or packed individually. With the type of products produced on a mogul in Eastern Europe differing Western countries WDS has developed various technical solutions that make it possible to produce such confections with precision on fully automatically mogul lines. Mogul plants for such applications, for example, need to be able to depowder the products in a regimented way. The onto a wire mesh belt and lifted while the surrounding starch is removed completely via suction and blowing nozzles. While the products are cleaned of any starch, their arrangement is not changed, so the cleaned products can leave the mogul ready to be coated with chocolate, row by row. WDS highlighted one interesting application that can be created using its the mogul technique – crusted pralines. The principle of crusted praline manufacture is that a sugar super-saturated,
hot
liquor solution is poured into hot starch and, as dehydration of the liquid starts to occur, the sugar begins to crystallise in the outer layers. In order to ensure uniform crystallisation, the starch trays need to be completely turned after a few hours. To achieve this WDS offers special turning devices. After completion of the crystallisation process, the products are carefully depowdered and are ready to
be immediately coated with chocolate to create liqueur pralines.
Chip forming
IPCO used the recent ProSweets Exhibition to demonstrate its rotary drop depositor. The latest model in the Rotoform range is the HP (High Performance) model, which has been developed to help increase productivity in chocolate chip forming.
The Rotoform solution consists of a heated stator and a perforated rotating shell that turns concentrically around the stator to deposit drops of chocolate onto a continuously running steel belt. A system uniform pressure across the whole belt width, ensuring chips of uniform shape and size. The circumferential speed of the depositor is synchronised with the speed of the belt to ensure that drops are deposited without deformation. The heat of the drops is transferred to cooling air blown onto the product and also to the belt itself. The short cooling time means that very little oxygen can penetrate the product.
Depositing demands
While the standard one-shot depositor has become commonplace on many chocolate manufacturing lines, it is important that they are precise and versatile enough to properly control technology is a big help, enabling precise control of position, velocity, and acceleration through a feedback loop. Servo control can constantly adjust movement to ensure it reaches the desired location with a
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