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To make a good marshmallow, you need to get the air straight. With it, proper marshmallow manufacturing equipment and a few ingredients – categorized into sweeteners and emulsifying agents, like gelatin – help you achieve flavor. Popular around the world, the marshmallow market size reached $319.8 million in the US and Canada.
Which marshmallows equipment do you need?
High precision dosing system for liquid media
Producing confectionery and bakery products implies mixing large amounts of l…
Large capacity confectionary mixer
The foaming process determines the quality of various confectionery products, from marshm…
Compact & pumpable food media mixer
The process of mixing ingredients for confectionery products like marshmallows and merin…
Mixer for aeration of confectionery and bakery products
Aerated products can be difficult to mix thoroughly without reduci…
Inline ultrasonic food cutting machine
Cutting sticky products in the food sector is not always an easy process. Small scale…
Guillotine cutter for confectionery
Confectionery products such as marshmallows, licorice candies, and fudges come out of ex…
Bagger with rotary jaw drive actuation
If you are looking for a compact packing machine that fits into tight space and tight…
Hygienic vertical bagging machine
Hygienic bagging with a compact packing machine that can withstand the harshest wash down …
Pressure cooker for caramel and soft candy
Prepare your ingredients for soft candy production. This is a highly flexible co…
Whipping machine for soft candy
Prepare your ingredients for any whipped or aerated product component. This is a pressurized …
High-speed flow pack wrapping machine for hard candy and jellies
For some high-quality candy which require individual wra…
High speed carton closing machine
Choosing a carton closing machine becomes a significant consideration when the closing of …
Case packer machine for pouches
Automated case packer machines are a good solution to achieve reliability and to increase the…
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Contact usThe importance of air in marshmallow production
Air serves an important role in the quality and texture of the marshmallows, as they represent 40-60% of its content. The air creates bubbles that help form a standard product, giving it puffiness.
To produce marshmallow, you pump the air into the mixture. The more air pumped, the lighter the mixture will be. Be careful, though – when trapping too much air inside the marshmallow, it causes it to expand way more than the usual size, making it too light.
After forming the mixture, squeeze it through an extruder to produce the familiar pillow shape of regular marshmallows. Thereafter, send the marshmallow to a cooling drum where any excess starch may be removed, before packaging.
Creating good vegan marshmallows
Marshmallows are not vegan-friendly, as more conscious consumers tend to believe. The reason why is the use of gelatin, which is a binding agent in marshmallows. When combined with air, it gives it the fluffy foam texture we all like and also extends the product’s shelf life. But if you want to produce vegan marshmallows, then gelatin cannot be your choice, as it is a by-product from the animal industry. Try vegan substitutes instead. Some producers use carrageenan, a gel that originates from seaweed. Another option is the xanthan gum, a vegan gelatin which is fully plant-based.
Producers also need to mind the use of sugar when making vegan marshmallows. Sugar manufacturers often use bone char as a decolorizer in sugar processing. The bones are from cows, and they act as a filter to achieve the white sugar we know.
To create a truly vegan product, opt for other types of sugar, like the organic granulated one. Sugar that doesn’t go through filtration process is often vegan – which is true for demerara and muscovado types, for instance. You can also opt for beet sugar or for white sugar that has different filtration processes, such as with an ion-exchange system.
How to make sugar free marshmallows
Apart from vegan options, the market trends are also pointing out less or no-sugar products. This is true also for the confectionary industry, as people want to be healthier but still eat a snack from time to time. In North America, for instance, the sugar-free marshmallow market is expected to expand at over 8% CAGR through 2028.
You can still make fluffy and soft marshmallows without the use of regular sugar. You just need to substitute the sucrose using ingredients like maltitol and isomaltulose, a non-cariogenic sugar and unflavored gelatin powder. This is your main ingredient when creating the mixing that will go through the same process until it reaches consumers.
