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Boiling the ingredients is the first step in the production process of gummy candy. Glucose-fructose syrup, saccharose and water are mixed and boiled. Because of the high temperature the sugar melts and becomes a syrupy mass together with the water and the glucose-fructose syrup. This mass may not be boiled too long, because the water evaporates when it is boiled. Otherwise extra water should be added to compensate this loss. Therefore, when the mass is smooth and even it should not be heated anymore.
The more water the syrup contains the softer the gummy candy will be. But the softness of course also depends on other ingredients.
acidity regulators, coloring agents, flavoring agents, aromatisants and aromas. Both the starch and the gelling agent determine the structure and firmness of the candy. The gelling agents also determines the elasticity. In most cases, gelatin is used as gelling agent. Acidity regulators are added to give the gummy candy a more fresh taste. Often apple acid, lemon acid, vinegar and or tartaric acid are used as acidity regulators. The coloring agents, flavoring agents, aromatisants and (natural) aromas are added to give the candy its wanted color, flavor and smell. These final ingredients may not be added to early. The high temperature affects their features, which changes for example the taste.
stirring the mixture has already cooled down a lot. But the temperature may not fall too much otherwise it is not liquid anymore. The shapes of the gummy candies are punched into plates with flour. These shapes are made by sprinkling an even layer of flour on a plate. This layer is 1-2 centimeters. On the powder a hard plate (of for example plaster) with candy shapes is pushed so that the shapes of these candies is put into the flour.
Flour has the capacity to absorb and transfer liquid without changing the shape, instead it retains its shape. Besides that, it curbs a too fast hardening of the gummy candy, which is not wanted. Another advantage is that after the candies dried they can be easily taken out of the flour and the flour can be used again.
The process of casting happens completely automatically. A dosing machine casts exactly the same amount of mixture in each of the shapes.
air humidity and temperature decrease in the room during the conditioning.
The gummy candies are put in a drum together with a vegetable oil or beeswax. In turning the drum all sides of the gummy candies are covered with a thin layer of brightener.
For a layer of (sour) sugar the gummy candies are to be put in the drum together with a small amount of liquid. Due to this liquid (water or brightener) the gummy candies are humidified. After this the (sour) sugar is added, which sticks directly to the gummy candies.
There are also cardboard boxes with gummy candies. The cardboard is coated with a plastic or aluminum layer. In a closed package gummy candies have a storage life of about a year.