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Fully Automatic Marshmallow Production Line – Premium Machines for Diverse Shapes & Fillings

Our complete, fully automated continuous production line creates premium marshmallows in various colors, shapes, and filled varieties. The line features versatile extrusion capabilities, allowing the production of specific shapes and various shapes to meet diverse product requirements, including cartoon figures, twisted ropes, and fruit-filled options.

Premium Quality & Texture: Our creator machine produces highly aerated marshmallows that are delicately smooth and luxuriously fluffy. The equipment ensures a consistently fluffy texture and light quality, delivering the desired texture through precise control and advanced technology.

Versatile Shapes & Colors: The extruder machine produces up to 4 colors simultaneously at single nozzlesتمكين multiple shapes and twisted marshmallow ropes. It supports the production of different colors and specific shapes, and allows for the combination of flavors and fillings for maximum customization.

Innovative Fillings & Combinations: The depositor machine creates center-filled marshmallows (like jam or chocolate) and dual-color marshmallows resembling cURL Too many subrequests.cURL Too many subrequests.

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5. Depositing function-center filling for 3d shapes
   

• Manifold splits base into 2–3 color into one marshmallow.

• Peristaltic pumps dose heat-sensitive flavours (< 45 °C) and colours.

• Verify flow-rate ratios match recipe sheet.

6. Ext ruder-extrusion 4colors into one marshmallow roll.
   

• Die temperature 45–48 °C (prevents tearing).

• Cooling tunnel: 15–18 °C, 4–6 min residence, RH < 55 %.

• Belt speed synchronized with cutter downstream.

7. DUST CABIN (STARCH / ICING SUGAR)

• Top & bottom dusters set to 1.5–2 g per 100 g product.

• Rotary blade cuts to length ±1 mm.

• Cabin under –25 Pa negative pressure; HEPA exhaust.

• Use of powders helps prevent sticking and maintain product quality.

8. DUST CONTROL / EXCESS REMOVAL

• Vibratory shakers + reverse-air knife remove surplus starch.

• Inline metal detector after shaker.

• Additional dusting helps prevent sticking and ensures product integrity.

9. AUTOMATIC DYRING BELT AND DRYING SYSTEM
   

• 25-35 °C，Humidity less than 55%

• Cooling tunnel 12–15 °C, 6–8 min.

10. PACKAGING

• Transfer via distribution belt to flow-wrapper.

• MAP option: N₂ flush, O₂ < 1 %.

• Check seal integrity (vacuum decay test every 30 min).

• The packing stage is the final step in the production process, preserving shelf life and ضمان سلامة الأغذية.

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SAFETY / QUALITY NOTES

• All stainless contact parts 304 or 316; full CIP/SIP cycles.

• Critical Control Points (CCP): cooking temp, metal detection, packaging seal.

• Typical throughputs: 300–500 kg/h on a 1.2 m extrusion line.

• The machinery is designed with advanced systems for precise control, and technical specifications are available for all components to ensure optimal performance. Food safety and hygiene are prioritized throughout the confectionery industry production العملية.

• Our company specializes in providing complete production lines and machinery for the confectionery industry, serving businesses and factories with high production capacity, high production efficiency, and reliable automation solutions.

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For personalized pricing and to learn more about our Marshmallow Production Line, contact us today.