How to Make Gummy Candy: Gummy Production Line Process

How to Make Gummy Candy: Gummy Production Line Process

 Commercial gummy Making: 8 Key Steps
If you want to engage in the business of gummy making? How to make hard gummy candy? How to choose a gummy making machine? Let's find the right answers.

To get involved in the commercial production of gummy candy, you must first invest in a suitable gummy making machine.

Here are the main steps to make gummy candy in an industrial setting:
Step 1: Prepare the Raw Materials

gummy candy come in different qualities, shapes, colors, and flavors. Therefore, you must have all the raw materials or ingredients required to make a specific gummy.

Make sure to properly proportion the proportion of each ingredient in the gummy raw materials. For gummy candy, you need to reduce the standard proportion of starch accordingly.

The main materials or ingredients for making gummy candy are gelatin, glucose syrup, water and natural flavors and food coloring as required.

Step 2: Mixing and Heating

This involves mixing all the ingredients and putting them into the mixing and boiling tank. Therefore, pour each ingredient or material into the mixing tank of the gummy making machine and add water as the last ingredient. The number of gummy candy you have will determine the mixing time.

Start your fondant making machine to initiate the stirring, mixing and heating process

Allow the process to continue for about 20 minutes while monitoring the temperature level.

When the temperature reaches 108 to 110°C, the mixture will start to bubble, indicating that all materials have dissolved. You will now have a thick syrup mixture. Observe the maximum temperature depending on the type of fondant you are making.

Important: After the mixing is complete, a syrup quality check is required to determine that the molten mixture meets the required standards and specifications. If all conditions are met, proceed to the next stage.

Step 3: Transfer to Slow Mixing Tank

Then transfer the mixture to the slow mixing tank and maintain the syrup mixture at a temperature between 60°C to 70°C. This helps maintain the consistency of the syrup mixture for effective sedimentation. Make sure the heating temperature is above 140°F to obtain the most suitable syrup.
Step 4: Fondant Syrup Deposition

Once the mixture is ready, prepare the mold tray and then turn on the transfer pump to move the molten syrup mixture from the mixer tank to the machine's sedimentation hopper. If your machine does not have a pump, pour the molten mixture into the hopper manually.

You need to sprinkle a special starch into the mold cavity to make it easier to remove the gummies later. Then start the filling process of the mold cavity.

For manual operation, it is best to leave the mold tray for an hour to let the gummies set before you can safely remove them for the cooling phase.

With an automatic machine, the transfer to the cooling section is immediate and automatic.

Step 5: Gummy Cooling and Demolding Process

Transfer the filled mold tray to the cooling tunnel, keeping it in motion during the cooling process. Cooling is essential to stabilize the shape of the hard gummies. Your recipe determines the recommended cooling time. Cooling takes about 10 minutes.

Then you need to move the mold tray to the demoulding unit to separate the gummies from the tray and prepare them for coating or polishing.

Step 6: Gummy Candy Coating and Polishing

Candy coating is optional. It adds a delicious taste and texture to your gummies. This is where the excitement of chewing or sucking begins, and then experiencing the taste inside!

So, to achieve this, you need to place the fondant on a bed of sugar coating.

After sugar coating, you may want to make the fondant surface smooth and shiny by polishing. You need special fondant coating and polishing equipment to complete this process.

Step 7: Fondant Drying

To remove the excess moisture from the freshly made hard fondant, you now have to take them to a suitable and safe place for drying. You can use a drying fan to facilitate the drying.

The drying time depends on the humidity level as well as your recipe. If the humidity is between 35% to 40%, your hard fondant can be ready in 8 hours.

The drying process takes 24 to 72 hours, depending on your recipe.

Step 8: Quality Check and Packaging

After effective drying, your fondant will be checked for quality. The defective fondant will be returned to the machine for reprocessing. The rest of the fondant will be transferred to a suitable fondant packaging machine.

If you make homemade gummy candy

We are here to guide you with the technical process of making gummy candy.

The secret of making gummy candies lies in the ratio of the gummy candy ingredients and the temperature of the raw materials during the cooking process. It can determine the taste of the gummy candies. Let's find out
How to make gummy candies in small batches: a step-by-step guide
Sometimes, you suddenly want to make a kind of gummy candy according to your own ideas. Then, it's time to learn how to make gummy candies

So, here is how to make gummy candies easily!

Step 1. Prepare your ingredients

The ingredients for homemade gummy candies can be many. To make gummy candies, prepare the main ingredients gelatin and sugar, juice.

Not all juices can add juice to your gummy candies! For example, pear juice, cantaloupe juice, and pineapple juice are not recommended for this snack adventure.

For beginners, strawberry juice is perfect, but other juices such as orange juice or apple juice are also good. You must also prepare a clean mold with 100 gummy candy cavities! So, let's get started!

Step Two: Mix Your Ingredients

Pour 1 cup of fresh juice into a heated pot and add 1 tablespoon of gelatin.

If your gelatin has a lower blooming strength, you may need to add some extra gelatin to the juice to strengthen it. This is to ensure that your fudge is firm. Increasing the ratio of sugar will also make the fudge firmer.

Not all gelatin will absorb the water in the juice.

Note: If the gelatin is not completely dissolved or has not had time to bloom, it will form lumps, which will affect the quality of the fudge.

Step Three: Add Sugar and Heat/Cook.

Add 1 tablespoon of sugar to the mixture and heat while stirring so that all the sugar dissolves. Continue to heat the mixture to above 240 degrees Fahrenheit. The more sugar in the ratio, the firmer the fudge will become.

Also remember that the more you heat, the harder the fudge will become. Do not overheat the fudge as this will affect their quality and taste.

When the mixture starts to expand, remove it from the heat and slowly remove the foam from the now hot syrupy fondant liquid.
Step 4: Fill the fondant mold cavity

Place the fondant mold on a flat surface and carefully fill the mixture into its fondant mold using a dropper.

Carefully pour the hot syrup mixture into the fondant mold cavity and wait for about 1 hour for the fondant to set.
Step 5: Refrigerate the fondant

Place the fondant in the refrigerator for about half an hour. The refrigeration process will enhance its flavor. It also helps make the fondant chewier.
Step 6: Air Dry

Take the fondant out of the refrigerator and place it in a safe and ventilated place for at least 48 hours to dry completely
Step 7: Remove the fondant from the mold cavity

You can now remove the hardened fondant from the mold cavity and enjoy it. However, if you still want to make them hard, you can place them in a clean container and refrigerate for no more than 2 hours.