COOKING & DEPOSITING
Arguing in favour of the starch moulding process, Edward says that it allows for the production of many different shapes and sizes at a relatively low-cost – all that is required is required is a change of the mould board used to compress the confectionery design in the tray. According to Edward the presence of starch allows confectioners to achieve a longer or shorter bite, depending on how long the product is left to cure. The process also results in the gummy hardening on the outside, which protects it from damage and helps maintain product shape and quality.
No starch required!
When it comes to depositing solutions for jellies and gummies production, Baker Perkins argues that starchless moulding is actually the most cost-effective method, saying that the elimination of starch from the process can reduce production costs and improve hygiene while also offering the capability to produce a wider range of products giving confectioners the ability to innovate and add value to their product offerings. Baker Perkins introduced to starchless moulding concept many years ago, to in a bid to reduce production times – from an accepted 24-hour process using starch moguls – to just minutes. The process also takes up much less space than traditional mogul machines and uses less energy. It can also help create cleaner and healthier working environments as there will be no starch dust in the atmosphere. Today the company offers starchless depositors that enable hard candy, jellies and fruit snacks containing supplements for the healthcare, functional and medicated markets, to be manufactured in a hygienic, starch-free environment. Baker Perkins has also collaborated with gelatin specialist, Rousselot to develop a range of gummy caps that employ a fast-setting gelatin which offers a new delivery format
that combines a chewy casing with a liquid centre-fi lling – said to be ideal for nutraceutical and pharmaceutical products. This solution is said to maximise the utilisation of costly active ingredients – to avoid heat degradation the fi lling is prepared and deposited at ambient temperature. Traditionally, an excess quantity of active ingredient is used when it is added to hot syrup to offset heat degradation. However, this can be avoided by carrying the active ingredient in a liquid or gel. As an example, an 80mg Vitamin C gummy cap requires 30% less Vitamin C in the formulation than a traditional functional gummy.
Whichever side of the starch or starchless moulding debate you are on, there can be no denying that, thanks to the growth in demand for healthy gummies, the sector now offers huge opportunities. To address this growing demand, however, there is a need to carefully consider the technology you employ – Versatility and fl exibility are key!
22 Kennedy’s Confection February 2023
KennedysConfection.com
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