Gums and Jellies: Focus
Cooking and Depositing

Here are some key benefits of starchless depositing:

Enhanced Product Quality: Starchless depositing allows for greater control over the production process, resulting in candies with consistent size, shape and texture. This level of precision is challenging to achieve with traditional starch molding.

Reduced Waste: Starch molds are often single-use, leading to significant waste in terms of materials and resources. Starchless depositing reduces waste by eliminating the need for starch molds, making it a more sustainable option.

Versatility: Manufacturers can easily adjust the depositing process to create a wide variety of candy shapes and sizes. This flexibility enables the production of unique and customized confectionery products.

Improved Efficiency: Starchless depositing systems are highly automated, allowing for higher production speeds and reduced labor costs. This efficiency can lead to cost savings for manufacturers.

Hygienic Production: Starchless depositing equipment is designed with cleanliness and hygiene in mind. This reduces the risk of contamination and ensures compliance with food safety standards.

Faster Setup and Changeovers: Switching between different candy types or flavors is quicker and more straightforward with starchless depositing, making it easier for manufacturers to meet market demands for product variety.

While starchless depositing offers numerous advantages, it also requires significant investment in specialized equipment and training. However, many confectionery companies view this investment as worthwhile due to the improved quality, efficiency and sustainability it brings to their production processes.

In conclusion, starchless depositing has emerged as a game-changing technology in the confectionery industry, offering numerous benefits over traditional starch molding methods. This innovative approach to candy production enables manufacturers to create high-quality products with greater precision, efficiency and versatility while also reducing waste and improving overall production hygiene.

• Confectionery Manufacturers: Companies producing gummies, jellies, and soft chews that are interested in more efficient, hygienic, and sustainable production methods.
• Production Managers & Engineers: Professionals responsible for planning, optimizing, and modernizing manufacturing processes.
• Food Technologists & R&D Teams: Experts focused on new manufacturing techniques and product development in the confectionery industry.
• Investors & Decision-Makers: Companies considering investments in new production facilities and evaluating the long-term benefits of starchless depositing.
• Suppliers of Machinery & Technology: Manufacturers and providers of confectionery production equipment who want to stay informed about market trends and demand for new technology.
• Quality & Food Safety Officers: Professionals responsible for hygiene standards, certifications, and sustainable production in confectionery manufacturing.

Participant fee

1.780,00 €

Services included

• Course documentation
• Refreshments: snacks and drinks
• Lunch at the ZDS refectory