Moisture and Starch
Moulding
Gregory R. Ziegler, PhD, and Mathalai Balan Sudharsan

Confectionery items such as jelly bean
centers, candy corn, marshmallows,
starch gums, caramels, nougat, gummies
and cream centers may be manufactured
using starch moulding techniques. At several
stages during the manufacture of these
products simple holding operations are
required, variously called setting, stoving,
resting, curing, drying, aging or conditioning
times.The amount of time spent in making
a jelly bean is staggering and the workin-
progress at any one point in time
monumental (O’Mara, 1994). Confectionery
manufacturers are interested in
reducing holding times to improve productivity
and reduce work-in-progress.
However, for any one product, there is no
thorough understanding of the physical
processes occurring during these periods.
The phenomena involved may include
cooling, drying (moisture removal), moisture
equilibration or redistribution, gelation
(setting), crystallization or a combination
of these depending on the product.




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