COOLING AND CONDITIONING
cooling decks can be used in combination with either impingement, induction or convection cooling methods. For convection cooling, we can modify the direction the air travels and where it originates. These details are especially important to consider as producers become ever more creative with toppings and inclusions for their products.”
Starch-free benefits Keith Graham, Senior Manager Business Development EMEA & Strategy for Coperion, believes that starch-free depositing solutions allow for the optimum balance between cooling, setting and conditioning profiles and energy consumption. He pointed out that, when it comes to gummy production, cooling and setting profiles can vary widely between pectin and gelatin gummies and can include a lengthy conditioning stage, as well as the initial setting, to develop the required texture, shape retention, and shelf-life properties. “To accommodate the wide variety of possible
cooling, setting and conditioning times it is usually better to deposit products into moulds that are stacked after being filled and then moved to a conditioning room where they can be left for as long as necessary in an ambient, heated, or cooled environment,” says Keith. He went on to argue that multi-pass tunnel coolers with captive moulds don’t offer the same degree of flexibility. “Solid, starch-free moulds are plastic so absorb no moisture from the product, unlike a starch mould. The syrup can be deposited at final solids, so there is no excess moisture to evaporate during the cooling and setting process, which reduces energy consumption.” Further, the moulds are made from one-piece injection-moulded plastic with low specific heat capacity, and this can further help to reduce energy consumption. The moulds are also designed to allow air to flow freely through the stacks to improve heat transfer to/from the products. “As well as being more energy efficient, depositing into solid rather than starch moulds is a significantly more hygienic process, which also requires less capital investment and floor space,” concludes Keith.
Ensuring consistent quality Explaining the importance of absolute consistency in the depositing and cooling process, Ruben Taks, Product Specialist Food at steel belt and process systems manufacturer IPCO, argued that, while different products will have different cooling profiles, the goal of successful solidification in chocolate and confectionery processing must always be batch consistency and the application of the cooling medium is key to this. “In the case of chocolate, this is usually achieved using chilled air at a predetermined temperature and humidity, while other confectionery products often use indirect cooling via chilled
water sprayed against the underside of a belt,” he says. “However, even if these settings are accurately maintained, other factors can have an impact on the process and any variation will result in an inconsistent and substandard end product.” So, eliminating these variables is a primary objective of the process and this will start with the way the product is formed on the cooling belt. “We supply rotary, piston and extruder depositing systems and they all deposit the product under pressure to ensure consistency of size and shape,” continues Ruben. The internal design of each system is engineered to ensure uniform pressure and consistent dosing across the entire width of the belt and Ruben points out how important this is: “It means that the cooling profile of a product deposited at the centre of the belt is identical to those at the edges. It also ensures a high-quality product capable of meeting the strict shape, size, and weight tolerances required in downstream applications like baking, moulding and blending.” Another consideration is the position of the belt as it travels through the cooling tunnel. “Any movement can result in inconsistent cooling across the width of the belt,” warns Ruben. “The IPCO Compact Belt Tracker belt forms the basis of many of our chocolate cooling lines. It can be positioned towards the feed end of the system and can be installed on existing conveyors. A contact-free optical sensor monitors the position of the belt edge, and any deviation immediately triggers a corrective action to restore straight running.” Cooling and conditioning are a vital step
in the confectionery production process due to its potential impact on product quality. From gummies and jellies to filled chocolates and delicate inclusions, the precision with which temperature, humidity, and airflow are managed during this the cooling phase will determine whether a product delivers the expected texture, appearance, and shelf life that is demanded by the consumer. All the expert contributions gathered
to create this article recognise that in confectionery production cooling is a critical control point and should never simply be considered as a passive interval. The variability of product formulations in confectionery production demands a customised approach to each cooling profile and ignoring this can result in a variety of unfavourable outcomes for the final product. Ultimately, achieving uniformity in cooling
and conditioning is less about standardisation and more about precision. As confectionery portfolios diversify and consumer expectations grow, manufacturers must continue to invest in systems that support accurate, responsive, and flexible cooling regimes. Doing so will protect product quality and enhance operational efficiency and brand integrity.
NOVEMBER 2025 • KENNEDY’S CONFECTION • 27
IN CONFECTIONERY
PRODUCTION COOLING IS A CRITICAL CONTROL POINT AND SHOULD NEVER SIMPLY BE CONSIDERED AS A PASSIVE INTERVAL
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40
