COOLING AND CONDITIONING


For moulding lines, Trikno AG exclusively


uses spiral coolers which are space efficient.


O


f all the steps that need to be undertaken during the creation of confectionery products, the cooling and conditioning step is


potentially one of the most decisive. For the manufacture of gummies and jellies, it is this step that will result in the product having the right bite, clarity, elasticity, moisture level, and shelf stability. Cooling and conditioning are also


considered to be one of the most challenging steps in the production process. Bart van Delft, Marketing Manager at Tanis, explains further: “Once the product leaves the cooking process and is deposited into moulds, it enters a period where temperature, humidity, and airflow must work together in a carefully balanced dance. Even small deviations can create major issues.” Temperature fluctuations, for example, are one of the most common challenges here. A pectin jelly that cools too slowly might release moisture, while gelatin gummies that cool too quickly


TEMPERATURE, HUMIDITY, AND AIRFLOW MUST WORK TOGETHER IN A CAREFULLY BALANCED DANCE. EVEN SMALL DEVIATIONS CAN CREATE MAJOR ISSUES


can lose their signature chewiness. In both cases, the texture of the product will become unpredictable and inconsistent. “This is why each recipe demands its own tailored cooling profile – what works for a vegan pectin gummy will not work for a collagen-based gummy,” continues Bart. Humidity adds another layer of complexity


to the cooling process. Too much moisture can leave the surface of the product sticky and vulnerable to microbial growth, while too little may result in overly firm textures or dried- out edges. In many traditional confectionery production setups, humidity control will vary – even across different parts of the room – which can lead to quality variation within a single batch. Airflow also plays a critical role. “A gentle,


directed air movement is necessary to guide moisture migration, but too much can disturb soft products before they fully set, causing deformations or surface defects,” explains Bart. “These challenges illustrate why cooling


NOVEMBER 2025 • KENNEDY’S CONFECTION • 23


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