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Changemakers

Gummies packing Equipment

<span style="font-weight: 400">At last, you reached the final stage of processing your product - welcome to the packing world! Packing preserves and protects a product from damage, spoilage, and contamination while it makes its way from the production line to the consumer or further production. Depending on which industry your products belong to, the type of primary packaging equipment can change drastically. You need to pay careful attention to products with </span><span style="font-weight: 400">chemicals or hazardous substances since they can be potentially dangerous to human health. </span>

Packing

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

If you want to pack into unique bag styles like Quad-seal and Doypack, but you don’t require acceleration &amp; deceleration, you can save costs by choosing a bagger with a mechanical drive.


<h2>Steady speed vertical form fill sealing</h2>
The VikingMašek Intermittent Bagmaker series (M250, M400, M500 ) are high-performance vertical form fill and seal machines. Its rugged construction and enclosed jaw drive enables hassle-free packaging in dusty or wet environments.

It can accommodate multiple bag designs and dimensions with high speed and accuracy. It can produce maximum up to 70-100 bags per minute and handles bag sizes from 50 x 60 mm (M250) up to 500 x 600 mm (M500).

This vertical bagger is perfect for packaging quad seal, flat bottom, doy style, brick fold down/tape down, and pillow bags, snacks, candy, coffee, fresh and frozen fruit and more.

Bagger with mechanical driven jaw actuation

If you are looking for a compact packing machine that packs multiple smaller packs in one master bag; this automated product is exactly what you need.


<h2>Compact bag-in-bag machine for packing applications</h2>
The VikingMašek Intermittent Bag maker (M250 BiB) is a machine for all types of bag-in-bag applications, from airline/hotel single serves coffee packs to multiple smaller packs in one master bag. This Bag-in-Bag machine has enclosed, direct jaw drive, that provides you with years of smooth maintenance and free operation.

This vertical Bag-in-Bag machine is perfect for packaging from small to large bags of snacks, coffee, pet food, hardware products and more.

Bag-in-Bag machine

To overcome common cases of manufacturing variations and optimize your packaging line, you need to be able to count on quick and consistent delivery of erected square cases to your packaging process.


<h2>Integrate proven modular case erectors into your line and prevent jams</h2>
Lantech Case Erectors are known to deliver perfectly square cases, to eliminate jams, and to overcome common case manufacturing variations. The magazine is easy to load, also while the machine is in operation. The magazine adjustment is simple and fast.

The secret to Lantech's perfectly square cases lies in the 8 suction cups that securely hold the case in position while the corners are formed. The pick-up frame ensures 90 degree angles on case corners. Unique sequential flap folding makes corners are kept in the right angle.

Lantech let’s you select the best case erector depending on case size, required flexibility, required speed (8-30 cases per minute) and sealing preference.

Case erector

For large scale production of powders and liquids in a wide range of industry sectors, a fast and reliable HFFS solution for sachet packaging is vital. Increased speeds must not come with decreased accuracy nor a reduction in flexibility. A modern high-speed HFFS solution that allows a choice of sachet types with high levels of accuracy will provide a rapid return on investment.


<h2>High-performance HFFS machines for dosing powders</h2>
The Bossar Packaging B Range of HFFS machines is designed to offer the ultimate in performance packaging for liquids or powders in sachets. Available as the B2800/4, B3200/4, B3800/4 and B3800/3, the range uses either Bossar’s Triplex or Quadruplex horizontal technology.

The B series machines have been engineered from the ground up to guarantee the highest levels of reliability and efficiency, as well as the very best quality of sachet, while delivering excellent throughputs speeds of up to 400 sachets per minute.

Flexibility is vital, and the B Series can produce a range of sachets: flat 3-side seal, flat 4-side seal, twin sachets, flat with eurohole, flat with display perforation, and flat with partial shape.

The traditional mechanical walking beam offers a robust and easily-maintained transport system. The film servo pulling system ensures smooth and rapid film transport, and the ability to mount film roll up to 600mm diameter increases time between film splicing.

Despite the high throughput, the quality of the sachets is guaranteed thanks to automatic correction that centers the sachet printing in relation to the sealing and cutting units.

By offering a range of options, the B series can meet your exact requirements. Maximum volume ranges from 35cc to 185cc, and sachet dimensions from 50mm x 60mm to 125mm x 180mm. Even the largest fill machine can produce 240 sachets per minute.

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High-Speed Pouch Packaging Machine

As demand for food production increases, so does that of packaging and sealing the product and making them ready for the end-consumer.<span style="font-weight: 400;"> With the help of an automated endload cartoning system, the level of output can be consistently increased as per the needs of the manufacturing business without compromising on quality or increasing handling costs.</span>


<h2>Customizable endload cartoning system for ice-cream, cereal, and frozen food</h2>
<span style="font-weight: 400;">The CAM systems by Viking Masek are specifically designed for automatic endload cartoning for products ranging from frozen meat to cereal and ice cream to be placed in a pre-folded package and then sealed by the system ready for labelling and distribution.</span>

<span style="font-weight: 400;">Viking Masek’s CAM system is available in two versions; continuous and intermittent. The key difference is that one doesn’t stop and continuously operates, and that the other one can operate in batches or on-demand. Because of this, the continuous CAM system can process up to 240 pieces per minute as compared to just 60 for the intermittent variation. Thus, the intermittent can be more suitable for manufacturers who have lower demand, while the continuous would be more suitable for businesses who are looking to maximize their level of output.</span>

<span style="font-weight: 400;">Viking Masek endload cartoning solutions are created with the goal to be as flexible as possible to match customer´s applications based on speed and size-range requirements. Furthermore, the CAM cartoner system is completely servo driven, highly flexible, and robust.</span>

<span style="font-weight: 400;">The continuous or intermittent motions allow for simple change-overs and a broad range of applications. Featuring easy change-over, various closure systems, and product feeders, the CAM’s customised solutions ensure guaranteed high-quality performance. </span><span style="font-weight: 400;">The systems can handle a range of cartons that vary in size from as little as 225mm x 300mm x 200mm for continuous operations all the way to 400mm x 600mm x 300mm for intermittent processes.</span>

Endload cartoning machine

In the food industry, mixing processes often involve solid and liquid combinations such as flour and vegetable oil or milk powder and water. Conventional technologies perform these processes in batches. However, a continuous system able to mix multiple dry and wet ingredients simplifies the production process and ensures product consistency.


<h3>Compounding and mixing of powders and grains with liquid ingredients</h3>
The Various Mix, from Hansa Mixer, is a versatile mixing system that compounds and mixes up to 3 dry substances (including powder and granules) with up to 10 liquid substances. The capacities of the mixing vessels range from 60 to 100 liters, and the speeds of the mixing head and the eccentric screw pump are regulated by a frequency converter.

The mixing head and frame are  made entirely of stainless steel and the removable sheet-metal plates make the mechanical components easily accessible.Recipes can be adjusted through its touchscreen controls. System options include automatic filling devices for the dry substance hopper, automatic dosing of additives, volumetric or gravimetric flow metering, and remote control operation. The mixer’s frame has 4 or more caster wheels for improved mobility.

Continuous mixer for pumpable media

Giving aerated jelly some bite

Hansa Mixer modular precision technology mixes and/or foams doseable media in absolute conformity to the recipe: gases, fluids and solids.

Jellies may seem like simple treats, but formulating their fluffy-yet-chewy mouthfeel is an intricate process. The foamy texture is created by finely dispersing air bubbles, but the signature bite depends on the crystallization effect of sugars.

Sugar molecules provide structure and friability, but they are especially tricky to handle. If the confectionery mass sets, sugars start melting and losing their crystalline properties.

Keeping compounds fresh is a primary headache if you’re making aerated mass for jellies, and production becomes a race against time to stop the effects of aging.


<h3>Anti-aging advice for aerated jelly production</h3>
The short shelf life of the mass not only causes sugar de-crystallization but leads to dosage errors. In the rush to keep the mix fresh, operators have less time to double-check recipe standards.

In fact, the process steps between mixing ingredients and depositing them are where most production imperfections occur. As the adage goes, haste is waste.

Aging, therefore, presents a double problem for aerated products. But Oliver Klein from Hansa Mixer has some pertinent advice: “Don’t change the production pace; change the production method.”
<h3>Keep calm and compound in real-time</h3>
The conventional way of compounding a formula is by mixing the ingredients in batch. The engineers at Hansa Mixer looked at the problem and developed an alternative: a real-time compounder.

“The solution is practically compounded mix on demand, producing a fresh blend at the moment it is needed,” explains Oliver. Suddenly his advice becomes more clear.

If the batch mixer creates multiple challenges, real-time compounding addresses a few. By eliminating overproduction, it minimizes idle time and keeps the mix from aging. Meanwhile, any discrepancies in the formulation can be corrected immediately without wastage.

Real-time mixing keeps powder in place, giving aerated jelly mass its distinctive texture. The best way to sustain the crystal bite is by keeping the compounds fresh.

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.

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

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

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

Vitamin C is an essential nutrient, but the human species lost the ability to produce it biologically during the course of evolution. Instead, we source the substance either from whole foods or vitamin C manufacturing. The chemical characteristics of the natural nutrient and processed compound are the same, but supplements offer higher concentrations, especially to persons with nutrient deficiencies.

Vitamin C

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 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.


<h3>New gummy products, old manufacturing methods</h3>
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.
<h3>The time of starch-free production technology</h3>
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.

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Pharmaceutical

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

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

Gummies packing Equipment

Which gummies packing equipment do you need?

Bagger with mechanical driven jaw actuation

Bag-in-Bag machine

Case erector

High-Speed Pouch Packaging Machine

Endload cartoning machine

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