Economics and management in the sphere of ict department: management and marketing
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- 5.2.3.1 Moulding equipment
- 5.2.3.2 Extruded confectionery ‘ropes’
- 5.2.3.3 Depositors
Source: From Carr, J.M., Sufferling, K., Poppe, J., 1995. Hydrocolloids and their use in the confectionery industry. Food Technol. July, 41–44. Confectionery is formed using four systems: (1) those that use moulds to form the shape of the product; (2) those that form a ‘rope’ of product that is then cut into pieces; (3) depositors that place a measured amount of product onto a flat belt and (4) sugar panning. 5.2.3.1 Moulding equipmentThere are several different types of confectionery moulding equipment: for products that contain fat and have a granular or fibrous structure, a rotary moulder (Fig. 5.21), similar to a biscuit dough moulder (see Section 5.2.2) may be used. This equipment may also be used to form confectionery ‘ropes’, having square, rectangular, circular or semicircular cross-sections. After forming, the hot, soft ropes are cooled and cut to the required length to form the product. In another design of moulding equipment, individual moulds that have the required size and shape for a specific product are attached to a continuous conveyor (Fig. 5.22A). Moulds are carried below a depositor (a type of piston filler (see Section 25.1.1), which accurately deposits the required volume of hot sugar mass into each mould (Fig. 5.22B). Food can also be deposited in layers, or centre-filled (e.g. liquid centres or chocolate paste in hard-boiled sweets). The confectionery is then cooled in a cooling tunnel. When it has hardened sufficiently, individual sweets are ejected and the moulds restart the cycle. Details of chocolate depositing and moulding are given by Meyer (2009). Figure 5.21. Confectioner moulding. Courtesy of Sollich UK (Sollich, 2016. Sollformat® SFN. Sollich UK, Ltd. Sign in to download full-size image Figure 5.22. Confectionery moulding: (A) depositor for hard candy and (B) confectionery depositor. The three main types of moulding equipment differ in the method of ejection and the material used for the mould: Hollow chocolate moulded figures (e.g. ‘Easter eggs’) are made using a split mould. First the melted chocolate is evenly distributed inside the plastic or metal mould by rotating the mould with the two halves joined together. It is then solidified in a spinning cooler and the two halves are separated to release the figure. Moulding produces highly accurate dimensions and weights of pieces and negligible waste. Equipment is automatically controlled and >3000 pieces per min can be made, giving outputs of up to 1000 kg h−1 for hard confectionery and up to 720 kg h−1 for toffee, fondant or fudge. Developments in the design of confectionery moulds using 3D-software and laser technology have produced one-shot double moulds, moulds with electronic chips, silicon moulds and spinning moulds (Agathon, 2016). An intelligent chocolate mould has an electronic chip, which gives processors the possibility of collecting digitised production data on the moulding line and other benefits described by Grimm (undated). Starch moulding can be done by hand at a small scale or it is used in large-scale plants known as ‘moguls’. Moulding starch contains a small amount of mineral oil, which causes it to hold its shape and prevents dust forming. Moulding starch is imprinted with the shape of the required jellies or gums and boiled sugar mass is deposited into the starch to form the shape of the confectionery. 5.2.3.2 Extruded confectionery ‘ropes’A second type of forming equipment extrudes sugar confectionery and shapes it using a series of rollers to produce a sugar ‘rope’. Individual sweets are then cut from the rope and, if required, shaped by dies before wrapping (see www.youtube.com/watch?v=l3cEFUKu_JA and www.youtube.com/watch?v=cm7u3k_V7BY). 5.2.3.3 DepositorsMicroprocessor-controlled depositors are used to form a wide variety of shapes of confectionery products, as well as cookies, meringues and cake batters. Typically, a depositor consists of a manifold that has a row of depositing heads over a conveyor (Fig. 5.23). They are controlled by servo-motors, and the three-axis movement (up and down, forward and backward and in a sideways direction) enables a wide range of deposit patterns, fillings and weights to be produced using the same equipment (e.g. balls, pretzels, Christmas trees, doughnuts and animal shapes). The depositor can be programmed for each product, which is selected by an operator using a touchscreen. The PLC provides recipe management, alarms and data logging (Meyer, 2009). Videos of depositor operation are available at Baker Perkins (2016f), Sign in to download full-size image Figure 5.23. Depositor: (A) machine and (B) example of product from a depositor. Courtesy of (A) Mono Equipment (Mono, 2016. Mono Delta Depositor. Mono Yüklə 2,14 Mb. Dostları ilə paylaş:
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