Faster technology for confectionery: Rousselot accelerates gummy gelation process
date:Nov 12, 2018
ectionery production, especially when it comes to jelly, has always relied heavily on starch moguls, a machine that makes shaped candies or candy centers from syrups or gels.

With SiMoGel, the traditional starch moguls are replaced by silicone or blisters. This new solution offers confectionery manufacturers new benefits, according to Rousselot.

Designed to support confectioners and nutraceutical manufacturers in the production of gummies in a starchless environment, SiMoGel was first introduc
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