COOKING & DEPOSITING
John went on to discuss the heating medium that is mostly employed for cooking sugar-based confectionery products. “Steam is still a commonly used heating medium for cooking confectionery, and there are some very good reasons why it remains so popular. Firstly, it offers an efficient heat transfer medium – steam is able to transfer heat quickly and evenly to the confectionery mixture in the cooking vessel and no direct heat is applied to the product, reducing the potential for product burning onto the cooking vessel. “Steam also provides a gentle heat which can help preserve the quality and texture of the confectionery being cooked,” says John. Steam also allows for very precise temperature control, which is often an important requirement when products need to be cooked to the same consistency, batch after batch. Finally, steam is also considered to be a safe heating medium as it does not generate open flames and does not produce any harmful by-products.
A challenge facing everybody today, of course, is the rapidly
rising cost of energy, which means that confectionery producers need to look out for more energy efficient technologies. On this subject John says: “There are several ways that confectioners can ensure that their cooking process is as energy efficient as possible. The first step is to make use of insulation. Insulating
cooking equipment can help to reduce heat loss and improve energy efficiency of the process. Confectioners should also look at how they can optimise the cooking process to minimise energy consumption – for example by reducing cooking times or temperatures.”
Flexibility is key
Confectionery manufacturers today require versatility to create lots of different jellies and gummies in a single plant, explained Edward Smagarinsky, Group Product Manager – Mogul at TNA, in a whitepaper document entitled ‘Keeping up with confectionery demand’. He believes that starch moulding technology offers the flexibility to create jellies and gummies in a variety of formats, sizes and shapes. The depositing process, for example, delivers opportunities to accommodate various product types and colours. Depositing pumps are available in a range of piston diameters and configurations, suitable for handling different recipe types – from lightly aerated to heavy syrup bases products. Meanwhile, pump variations can be designed to deposit single colour or side-by-side colour articles, as well as centre-fill, layered and striped confections.
Baker Perkins can offer a starch-free depositor aimed at the functional and medicated gummy and jelly market.
KennedysConfection.com
Kennedy’s Confection February 2023 21
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