The relevant introduction of fruit popping gummy production line:

Fruit Popping Fudge Production Line Configuration and Process: It usually consists of sandwich sugar pot, blending and storage pot, pouring machine, cold cabinet, conveyor, roller sanding machine (optional), polishing machine (optional) and so on. Firstly, gelatine is turned into solution, granulated sugar and glucose syrup are boiled, then gelatine solution is added into boiled syrup, and then flavouring, colouring and citric acid are mixed, stored and then poured, after a series of steps such as cooling, demoulding, conveying, drying, etc., and packaged to become finished products.

Fruit popping soft candy production line: similar to popping candy production line, including raw material processing equipment, sugar pot, mixing pot, pouring machine, cooling equipment, demoulding machine, drying equipment and packaging machine. Fruit popping soft candy is generally mixed with fruit juice, sugar, gelatin and other raw materials and boiled, blended and poured into the mould, cooled and shaped, demoulded, dried and packed.

Deposting into the mould

deposting: The deposting method is more complicated in the production of soft candies such as popping candy and other soft candies with centre. Some advanced deposting machines adopt double hoppers and special deposting head design. The outer deposting head first pours the outer shell of the fondant, and when the shell is filled to about a certain percentage (e.g. one third) of the mould, the inner deposting head starts to work and pours the sandwich into the middle of the shell, and then the outer deposting head continues to pour until the mould is filled with the shell. This method ensures that the sandwich material is exactly in the centre of the fondant and allows for simultaneous deposting of the shell material and the sandwich material, thus improving production efficiency and product quality.

Ordinary deposting: For non-sandwich fondant, the boiled and blended sugar paste is usually poured directly into the mould through the deposting head of the deposting machine. The deposting head usually has several nozzles, which can pour several mould cavities at the same time. By controlling the movement of the deposting head and the flow of the sugar paste, the sugar paste is accurately filled into all parts of the mould. For example, to produce fondant in the shape of a bear, the deposting machine injects the sugar paste evenly into the bear-shaped mould cavities according to the shape and size of the mould.

Sandwich deposting: For the production of sandwich gummies such as popping candy, the deposting method is more complex. Some advanced deposting machines use a double hopper and a special deposting head design. The outer deposting head is used to pour the outer shell of the fondant. When the shell is filled to about a certain percentage of the mould (e.g. one third), the inner deposting head starts to work and pours the sandwich into the middle of the shell, and then the outer deposting head continues to pour until the mould is filled to the brim with the shell. This method ensures that the sandwich material is located exactly in the centre of the fondant and enables the simultaneous deposting of the shell material and the sandwich material, which improves production efficiency and product quality.