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<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

Gummy candy are a very popular confectionery, because they are versatile and appeal to a wide variety of tastes. Another reason for the popularity of this delicious candy is the fact that it’s easy to produce, particularly in small quantities. For medium to large scale production of gummies, there is a multitude of gummy manufacturing equipment to help ensure that you end up with a good product.

Gummies

Prepare your ingredients for the production of hard candy. This is a line of universal candy cookers for the production of hard and soft candies. The line includes batch cookers with manually fed raw ingredients (TBK-50) as well as fully automatic continuous cookers with batch-wise output. Up to 1,300 kg/h are possible (TBK-1300). TBK cookers are designed to fit a wide variety of customer process needs.


<h2>Consistent and efficient continuous batch cooking</h2>
The TBK line from Ter Braak is a batched output cooking system with continuous or batched raw material input for the production of both hard and soft confectionery products. The batched input models (TBK-50 and TBK-50/50) consist of a jacketed boiling pan for steam heating, stirrers, a vacuum head, and a tilt-turn output pan. Continuous input models (TBK-750 and TBK-1300) feature a highly controllable steam-heated coil cooking system and fully automatic batch output. These cookers are optimized for slurry input of basic raw materials from Ter Braak’s Coolmix system, but TBK-50 includes an opening for the manual introduction of raw materials. Control and integration options exist for PLC systems as well as highly automated Supervisory, control, and data acquisition (SCADA) for complete system optimization.

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Batch cooker for hard candy

Prepare your ingredients for use in gummy and jelly products. This is a static cooking system designed for the production of all colloidal-based products like gums and jellies.


<h2>Consistent and efficient cooking for jellies</h2>
This cooker is highly versatile and well suited to the production of all jelly-type products including ingredients such as starches, gelatin, pectin, gum Arabic, and agar. It is also capable of preparing soft candies. This system is distinguished by its high efficiency. Energy input, raw material consumption, and colloid use are all reduced from traditional cooking systems. Production capacities from 1,200 kg/h to 5,000 kg/h are available.

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Cooker for gums and jellies

Sugar powder is a key ingredient in a wide range of bakery, confectionery, and patisserie products. For small-scale producers buying ready-milled Powdered sugar adds additional expense and storage requirements to your production line. A dedicated in-house small-scale sugar mill for grinding your own icing sugar can reduce ingredients costs and increase efficiency, allowing you to produce only the quantity you need.


<h2>Robust and high-quality sugar mill designed specifically for small-batch production environments</h2>
The MIA Food Tech Sugar Mill has been designed specifically for small-scale producers to make their own icing sugar from granulated sugar. The Sugar Mill offers high-quality milling and top-end components with a size of only  1000mm x 450mm x 1200mm.

As well as all sugar-contacting parts being made of stainless steel for sanitary purposes, the entire assembly is also manufactured from stainless steel. As well as making cleaning of the external parts easier, this ensures maximum robustness of construction and a long lifespan.

Simple to operate with only On and Off controls, the Sugar Mill is designed to work either in a stop/start fashion or to be operated for longer periods. When operating continuously, the Sugar Mill can process up to 35kg of granulated sugar per hour.

Granulated sugar is introduced manually into the upper hopper, which is highly polished to reduce friction to a minimum and ensure all the sugar passes smoothly to the milling blades. The output bin has an easy-open stainless steel lid, ensuring sugar dust is kept contained within the bin to improve the working environments around the machine.

Weighing only 150kg and fitted with high-quality wheels, the machine can be moved easily, allowing it to be stored away from the production area when not in use. The height of the input funnel has been specifically designed to make hand-loading comfortable for operators, and the wide opening reduces the risk of spillage and wastage.

Small sugar mill for entry level production

Mainstream technology for the preparation of gummies and jellies relies on a coating of starch on mold trays to avoid the stickiness of the sugary mix. But starch creates risks of microbial contamination. In addition, the entire operation of layering and removing starch from depositing stations slows down the gummy manufacturing process. The use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.


<h2>Remove starch from the depositing stage to make higher quality confectionery</h2>
The ServoForm system for gummies and jellies from Baker Perkins is designed for high output starch-free production. The depositor technology produces high quality, high-definition gummies and jellies and eliminates the formation of crusts typically caused by starch.

Instead of traditional starch trays, cooked syrups and fruit pastes are deposited into solid molds made from metal, polymer, or rubber for maximum hygiene. These molds, combined with continuous, accurate depositing at final moisture, create high quality confectionery pieces that are perfectly shaped, with a beautifully smooth surface finish.

Devised for rapid production and quick product changeovers, the depositor technology can produce an almost unlimited variety of solid, striped and layered confectionery with multiple flavours and components. Fillings and inclusions can be incorporated easily.

Consistent product size, shape and weight contribute to improved wrapping efficiency, and enhanced hygiene features reduce cleaning and maintenance costs throughout the line.

High Output Industrial Production Line for Gummies and Jellies

The traditional method for gummy and jelly production uses starch to keep the ingredients from sticking to the mold trays. But, as an organic byproduct, starch raises concerns about microbial contamination. Moreover, starch leads to coarser edges of individual sweets, lowering the quality of the end products. The use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.

<h2>Make high-definition gummies that are free from starch</h2>
The ServoForm Flexi system for gummies and jellies from Baker Perkins is designed for starch-free production. Starch-free depositing is both more hygienic and economic than traditional starch mogul production for the lower throughputs that are typically required for functional, nutraceutical and healthcare markets.

The ServoForm Flexi system offers the capability to produce gummies and jellies with longer setting times. 3D, solid, striped, centre-filled and layered products with gelatin, pectin or specialized gelling agents are deposited at final solids so no drying is required, only setting/conditioning.

A unique single-piece plastic mould allows for rapid product changeovers. The strong, rigid construction provides resistance to twisting to maintain depositing accuracy and stack stability, and is designed to survive both manual and automatic handling for multiple cycles. They are temperature resistant to allow hot product and automatic washing.

Flexible Output Line For Gummies and Jellies

The original technique for making gums and jellies exploited the non-stick properties of starch to form candies. However, the use of starch presents many hygiene and cross-contamination risks, as well as efficiency, quality and financial compromises.


<h2>Make quality products free from starch</h2>
The low output ServoForm Mini system for gummies and jellies from Baker Perkins is designed for 100% starch-free production for a variety of products. Based on Baker Perkins’ high-output ServoForm confectionery depositing technology, the ServoForm Mini deposits high quality products with a consistent size and shape, and high piece weight accuracy.

The small footprint, low energy costs and elimination of starch significantly reduce production costs compared with traditional starch moulding processes. Low scrap rate, quick product changeovers and continuous processing mean a rapid payback is assured.

Full servo control and detailed recipe management allows for complex mixes with up to 4 components and unlimited shape designs. The ServoForm is optimized for full 3D gummies as well as striped, layered, and center-fill options.

Low Output Production Line for Gummies and Jellies

Chewy, sweet, and nutritious. Vitamin gummies were a couple’s attempt to get their child to take their essential micronutrients. The idea quickly caught on, and manufacturing vitamin gummies soon grew into a whole new industry.

Vitamin gummies

Gummies make everything more colorful. The squishy droplets make a tasty and practical carrier of special ingredients such as CBD oil. Chewing the gum increases the bioavailability of the substance as opposed to vaping. But before the cannabidiol can take effect, it must first be processed through a line of CBD gummy equipment.

CBD gummies

Baker Perkins supplies technology for the bakery, biscuit, confectionery, supplements, snack and breakfast cereal sectors, The company's production machines are based on over 100 years of experience in the field.

When the starch mogul was first introduced in the early 1900s, it revolutionized the way jellies and gummies were produced.

The machine punched a mold into a bed of starch, much like an industrial cookie cutter. The gelatinous mixture was left to set until the starch absorbed enough moisture to produce a solid.

Although gums took hours to form, the technique was a relatively quick method for mass-producing candies in a more-or-less consistent shape. But it didn’t come without its costs. Manufacturers now needed extra space for starch rooms and a whole new process of filling starch trays, then separating the starch from the formed candies and drying it again for re-use.

Nevertheless, the clouds of starch particles that filled the shopfloors were a step forward from the laborious hand-forming of the day.


<h2>New gummy products, old manufacturing methods</h2>
The mogul technique is still widely used today, but gummies have changed considerably over the decades. Gummy products have expanded to include medicated formulations like vitamin gummies. Meanwhile, greater awareness of the contamination risks associated with starch is prompting regulators to introduce stricter validation standards for manufacturers.

Bulk starch sitting in storage is fertile ground for microorganisms, including pathogenic ones. This raises a new set of challenges, particularly for producers of vitamin gummies. They must constantly monitor the starch for microbial contamination and treat it with radiation before using it.
<h2>The time of starch-free production technology</h2>
Baker Perkins developed a system to manufacture high-quality gummies without any starch. The syrup formula is accurately deposited into 3D molds made from food-grade material.

But besides eliminating contamination issues, removing starch from the process simplifies the operation. No tray-filling, no handling issues, and no starch drying. In addition, the system allows manufacturers to form high-definition vitamin gummies with multiple coloring possibilities.

Unlike traditional methods, starch-free production simplifies demolding while fully preserving the shape of the gums. Keith Graham, marketing manager at Baker Perkins, explained to us how the combination of the mold material, the surface finish, and a special spray solution impacts the end product. “Getting these parameters right is the key to achieving 100% demolding.”

The reasons to move past the starch mogul have been mounting for years. But, just like the time the mogul was invented, the industry needs an efficient alternative to take the leap.

Baker Perkins has roots in the same era when the starch mogul became the obvious way to produce jelly products. The next step forward is taking vitamin gummies starch-free.

Tech is [was] keeping vitamin gummy manufacturers from cutting starch

Food

To make candy, all you need to do is create a syrup by dissolving sugar and boiling it to your desired consistency. For medium to large scale candy production, candy making equipment fully automates the whole process and takes care of other production regulations and standards (such as hygiene and proper homogenization). Planning on getting one? There’s a wide range of choices to pick from.

Candy

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Eating is more than just nutrition, but we have found ways to increase the nourishing power of our foods. Nutraceuticals manufacturing, from vitamin C powder and probiotics to omega 3 oil, is a concentration of natural ingredients and health supplements that complement our diets. While dietary supplements are not quite haute cuisine, the process of extraction and purification is no less a blend of science and art.

Nutraceuticals

A snack is a small portion of food ready to eat and simple and fast to prepare. People usually consume snacks during the day between traditional meals such as breakfast, lunch, or dinner. Snack foods include simple products such as nuts, dried fruits, peanuts as well as packaged and processed foods. Puffed corn products made by extrusion or flavored potato chips are examples of processed foods.

Snacks

During the Middle Ages, sugar sweets were a delicacy only for the rich due to the high cost of sugar. Thankfully, the discovery that sugar could be extracted from sugar beets made sweets affordable for everyone. The sweet category is broad, covering chocolates, chewing gums, sugar candies, and candied/glazed products with sugar. To make these confections, sugar manufacturing equipment needs to cover different steps within the production line such as sugar dissolution, syrup cooking and cooling.

Sweets

Find production technology for Gummies heating, and connect directly with leading machine manufacturers worldwide

Gummies heating

Which gummies heating equipment do you need?

Batch cooker for hard candy

Cooker for gums and jellies

Small sugar mill for entry level production

High Output Industrial Production Line for Gummies and Jellies

Flexible Output Line For Gummies and Jellies

Low Output Production Line for Gummies and Jellies

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