Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS) provides solutions for every possible jelly product
The world of Mogul products consists of far more than simple gummy bears. In accordance to that the production processes are diverse and complex. WDS always places great emphasis in establishing the solution together with the customer.
Gelatine fruit gums
On the most mogul plants gelatine fruit gums are produced in a big variety of shapes and colours. Single layered, one- or three-color design products such as gummy bears, worms and cola bottles are popular. The two- or three-layer is usually generated by consecutive positioned depositors. It is important that the sequence is in accordance to the specific weights.
Products with a filling are manufactured with a One-Shot depositor. Due to the very slow gelling of the gelatine, the filling can move very quickly from the centre at different densities of the masses. Therefore, the filling is often set slightly lighter than the shell mass. After the One-Shot depositing, a foam cover is deposited on the product. This prevents the further rise of the filling.
Vegan binding agents
In addition to gelatine products, fruit gums are also very often made with starch and pectin. Starch products show rubber-like elasticity. Pectin products have an irreversible, short and fragile jelly structure. For both variants increasingly the vegan raw material origin is important. In addition to pectin and starch also agar-agar and carrageen can be used as gelling agents.
Product post-treatment
Gum and jelly products are polished usually with beeswax and carnauba wax or covered with a sandy layer of sugar, which may also partly contain crystalline acid.
Confectionery like pralines
In Eastern Europe, pectin and agar-jelly products have a very long tradition: Much fondant, toffee, and sweet foam products (Zefir, bird milk) are produced on Mogul plants. The products are consistently heavier and larger and are almost always covered with chocolate to a praline confection. To meet these product requirements, WDS has developed various technical solutions that make it possible to produce such confections chocolates fully automatically.
Foam products
Aerated confectioneries like agar milk foams (bird’s milk or soufflé) can also be multilayered or filled (with chocolate cream, fruit jelly or caramel) and are produced on Mogul plants. In addition to the chocolate-coated confectionery chocolates also jelly confection is made with a Mogul plant. Due to rapid gelling, Carrageen is very suitable (like pectin) for filled jelly products.
Crusted pralines
A special case in the Mogul technique are crusted pralines. The principle of crusted praline manufacture is that a sugar supersaturated, hot liquor solution is poured into hot starch and through the inevitably occurring dehydration of the liquor solution the sugar begins to crystallise in the outer layers. In order to have a uniform crystallisation, the staple of starch trays must be completely turned after a few hours. After completion of crystallisation, the products are depowdered and cleaned carefully, so they can be coated with chocolate.
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Joseph Clarke
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
