The production process begins with the preparation of the recipe ingredients including sugar, water, glucose syrup, pectin, gelatin, and other auxiliary components. Once the prepared mixture reaches the appropriate consistency for production conditions, it is transferred to the molding system. This stage ensures the product is shaped in the desired weight and form.
Following the molding process, products are directed to the cooling system in a controlled manner. Throughout the cooling process, products maintain their form and are brought to a suitable condition for the next production stage. Depending on the product structure and facility requirements, different cooling systems and line configurations can be applied.
The production line is designed for the production of caramel, pectin-based jelly, fondant, and similar soft confectionery products. It can be configured according to different mold dimensions, product weights, and production capacities depending on the product type and recipe.
All product-contact surfaces are manufactured using food-grade materials. The hygienic design allows for easy cleaning and maintenance. Its modular structure enables easy integration into new production lines or existing facilities, and the system can be expanded according to different production requirements.
The AYD-JMC-1000 is designed to work in conjunction with preparation systems, cooking units, molding systems, cooling tunnels, and coating equipment. It offers solutions for various production capacities, creating a reliable and controlled production process in industrial confectionery manufacturing.
Production Process
The AYD-JMC-1000 Jelly Production Line generally consists of the following production steps.
- Recipe preparation
- Raw material mixing
- Cooking
- Molding
- Controlled cooling
- Demolding
- Coating or decoration applications (product-dependent)
- Pre-packaging product preparation
- Products That Can Be Manufactured
The following products can be manufactured with the AYD-JMC-1000.
- Pectin-based jelly
- Gelatin-based jelly*
- Caramel
- Fondant
- Soft confectionery products
- Filled jelly varieties*
- Fruit jelly varieties
*Product varieties that can be manufactured may vary depending on the recipe and line configuration used.
Key Features
- Pectin-based jelly production.
- Structure suitable for caramel and fondant production.
- Homogeneous product preparation.
- Precision molding system.
- Controlled cooling process.
- Modular production line.
- Compatible with different mold and product dimensions.
- Hygienic and easy-to-clean design.
- Easy integration into confectionery production lines.
- Production available in different capacity and line configurations according to customer requirements.
