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Wie wird Sours Gummy Candy in einer Süßwarenfabrik hergestellt?

Sours gummy candy manufacturing is the process of making sweets that have an unusual sour taste. The process begins with the evaluation of the raw materials. Ingredients are tested in a quality control lab before they are used to create the candy. The quality of the ingredients is checked by checking their sensory characteristics like odor, color, and flavor. Other sensory characteristics include particle size, color, and viscosity of oils and liquids. The results of these tests are used by the manufacturers to manufacture their candy.

Gelatine

Sours gummy candy is a classic confection made with gelatin. The main ingredient in this candy is gelatin, which is odorless and tasteless and contains no fat. To make the candy chewy, sweeteners are added to the gelatin, which includes sucrose (derived from sugar cane or beets), fructose (derived from corn syrup), and other natural and artificial flavors. Sour gummy candy also contains acids to give it a sour taste.

The gummy manufacturing process starts with compounding, a procedure that uses a mixture of liquid gelatin and sugar. This mixture is heated to a high temperature and becomes sticky. It is then poured into a cornstarch tray and stamped with a pattern. This step requires a negative mold to prevent bubbles, which is why many manufacturers use a special machine to make gummies.

Stärke

A gummy candy factory is a process that produces many kinds of gummy candies. The main ingredient of gummy candies is starch. The manufacturing process involves pumping the starch solution to a machine called Mogul. The machine performs several tasks such as filling trays and forming them into the desired shape. These trays are then sent on a conveyor belt into a final assembly called a starch buck. Once the trays are filled, the candy is emptied into a sieve, which is a metal screen used for filtering excess starch. The resulting gummy candy moves along the conveyor belt for decoration and packaging, and the final product is then packaged and sold.

After the gummy candy has passed through QC testing, the resulting substance is transferred to the starch molding machine called the Mogul. This machine is designed to automatically perform the many tasks involved in manufacturing a gummy candy. The starch in the Mogul is one of the most important ingredients in gummy candy production. It keeps the candy from sticking to the molds and helps keep them in place during the drying process. Starch absorbs moisture in the candies, allowing them to remain supple and firm even after being exposed to air for a few days.

Malic acid

The extreme sour flavor of sour gummy candy comes from malic acid. This acid is naturally present in many fruits, including apples and oranges. Sour gummy candy is made with it, and it is often coated in palm oil during the manufacturing process, releasing its bitter flavor slowly. Fortunately, the FDA has approved malic acid in sours gummy candy. It is also used in other kinds of sweets, including lemonade, colas, and sodas.

Malic acid is added to sours gummy candy to provide the sour taste a long shelf life. The acid helps stabilize the gummy candy by minimizing changes in sucrose composition and microbiological stability. It can also be coated in unreactive vegetable fats to make it less acidic. However, the sourness is more pronounced if the candy is coated in fat or starch.

Zuckerersatzstoffe

To make sugar-free sours gummy candy, you can use Jell-O instead of sugar. To make gummy bears, you can purchase a candy mold at a craft store or online. Powdered sugar or cornstarch may be used to keep the mold from sticking to the gummy bears while they are baking. Gelatin is a sweetener made from animal by-products, but sugar-free versions of this candy use an alternative made from plant agar. This substitute does not raise blood sugar levels, making it safe for vegetarians.

The sour taste of a gummy candy can be obtained from blending different acids with sweeteners. Citric acid and malic acid are excellent combinations for creating an authentic sour taste. Additionally, malic acid can stabilize the texture of gummy candies and minimize the changes in sucrose composition. Because chewy candies are popular with all age groups, stabilizing the texture and flavor is essential to make them last as long as possible.

Colors used

Sour gummy candy manufacturers use dyes in the production process to enhance the sour flavor of the sweets. Gelatin gels have a natural yellow color and are typically dyed to produce a variety of colors. Common dyes include Red dye #40, Yellow dye #5, Yellow and Blue dye #1. Manufacturers are able to create almost any color they desire using federally regulated dyes.

Using natural and artificial flavors in sours gummy candy manufacturing has many advantages over artificial versions. Natural flavors are obtained from berries, honey, molasses, or maple sugar. Artificial flavors are synthetic mixtures of aromatic chemicals, including methyl anthranilate and ethyl caproate. The latter provides more flavor and moisture to the gummy candy. The natural flavor of sour gummy candy is highly dependent on the type of gummy molds used.

Qualitätskontrolle

There are several aspects of quality control of sours gummy candy manufacturing that are critical to the finished product. The first is sensory testing, which involves assessing the colors, flavors, and texture of the raw materials. Other criteria include the particle size and pH of the liquid or oil. These tests ensure that the ingredients are of a high enough quality to make good candy. They are also crucial for the overall safety of the finished product.

Another aspect of quality control is sensory panels. These panels are made up of people trained to detect even the tiniest differences. Several tests have been developed to supplement human assessments. For efficiency in production and packaging, manufacturers use starch molding technology to produce a wide range of gummy candy shapes, sizes, and formats. In addition to gummy bears, this technology can be used to make many other confectionery products.

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