high degree of accuracy. “Using servo control on a chocolate depositor will enable the centre deposit to differ in velocity from the outer chocolate during the one-shot function,” explains John Micelli, Sales and Marketing Development at Egan Food Technology. One confectionery trend that can challenge depositors is the demand for larger inclusions. “Many of our confectionery customers now require depositors that are able to handle ingredients such as whole nuts. It is important that the moulding line is able to properly meter these larger ingredients, mix them with other ingredients and then deliver the mix to the hopper in a way that the ingredients are distributed consistently prior to depositing,” he said. “We can offer an inclusion mixing system designed specially to achieve this, which can be mounted directly above the hopper.” Egan Food Technologies is for a topper that is able to drops ingredients onto the back of freshly deposited chocolate, as well as sometimes with a one-shot deposit on top creative use of decorator depositors, toppers and inclusion droppers to make ever more products,” says John.
“Cold pressing chocolate shells is also becoming a more common request,” he says. “Confectionery manufacturers are looking to enclose large items completely in chocolate even non-edible items like children’s toys.”
Confectionery manufacturers are looking to enclose large items completely in chocolate – such as whole
cookies, other chocolates or even non-edible items like children’s toys”
Egan Food Technologies is able to achieve this with the ShellForm CHILL, which moulds secondary process. Pairing this with a book moulding option allows confectioners to I asked John which type of confectionery projects he thought moulding might offer the best solution and when depositing might work best. His answer? “When you need a assigned packaging or take the shape of the mould of your choosing. Producing shapes such as bunnies, Santa’s, or engraved logos are a big draw for choosing moulding. Depositing without a mould will result in a less precise it can expose portions of other ingredients appear handmade. In either case, a quality depositor can deposit a very precise amount of chocolate to keep production consistent.” “Having worked in chocolate my whole
life, I have seen so many interesting,
puzzle pieces, functional chocolate maze games, and even complex designs that use multiple decorator depositors dosing precise amounts of coloured chocolate,” says John. Egan Food Technologies has taken on some very interesting projects, and its moulding solutions have allowed confectionery manufacturers to select modular components that allow them to create unique products. “Examples include chocolate bars with a wafer and caramel layer inside; book- moulded, hollow chocolates with loose chocolate candies and marshmallows inside or even a capsule with a toy enclosed; and Depositing and moulding technology plays a crucial role in helping confectionery manufacturers meet rapidly changing market demands for unique shapes, quality,
premium
and consistent portion control. Whether producing chocolates, gummies, precise modern depositors can help ensure uniform dosing of ingredients, which is vital for maintaining product consistency. By automating the dispensing process, modern equipment can also help improve production lowering operational costs.
Among the most widely used depositing and moulding systems today are one- shot depositors, which accurately deposit driven depositors can offer enhanced control be rapidly adjusted when necessary. Starch mogul lines remain a mainstay today for gummy and jelly confectionery, using starch trays to form moulds that deliver consistent and detailed shapes and textures. With such a wide selection of technologies available today confectionery manufacturers enhance product quality and enable them to introduce new varieties more rapidly, while production process.
KennedysConfection.com Kennedy’s Confection February 2025 27
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