Linha de produção de marshmallow | Máquina e equipamento de produção de marshmallow

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 nozzles, enabling 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 ice cream toppings. The system enables the creation of flavored marshmallows and a wide range of flavor combinations, including dual-color and center-filled varieties.

Seamless Automation: An integrated automatic drying system requires no manual intervention until packaging, streamlining production. The technology and systems are designed for easy operation, reducing labor costs, and achieving high production efficiency by minimizing manual intervention and labor costs.

End-to-End Solution: This continuous aeration line is supplied as a complete set, handling everything from raw material boiling to drying and packaging. The marshmallow machine and its components are made of stainless steel for food safety and hygiene, and the production process is designed to be cost effective and minimize waste.

Maximum Customization: Produce single-color, multi-color, twisted, cartoon shapes, ice cream styles, and fruit-filled marshmallows. The system can meet market demand and product requirements for the confectionery industry and businesses, including the ability to produce a range of candy products in a factory setting.

Equipment Process Flow:Gelatin Melting → Sugar Dissolving → Aeration → CFA (Continuous Foam Aeration) → Starch Spreading → Forming → De-starching → Aging → Automatic Drying → Packaging

Below is a concise, step-by-step “operator’s checklist” that follows exactly the 11 stages you listed.

Use it as a control-room reference or as the basis for your HACCP / SOP documentation.

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FULLY-AUTOMATIC MARSHMALLOW FLOW – OPERATOR CHECKLIST

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1. PRE-MIXER

• Load water, granulated sugar, glucose syrup, gelatin solution (or other hydrocolloid), colours/flavours that are heat-stable, and corn syrup as a key ingredient to prepare the mixture.

• Set: dissolve at 75–80 °C, 60–90 rpm, until Brix 78–80 °.

• Ensure mixture consistency for achieving a highly aerated confectionery product.

• CIP rinse sequence at end of batch.

2. COOKER (FLASH OR TUBE)

• Continuous feed from pre-mixer.

• Target: 105–110 °C, final moisture 18–22 %.

• Inline refractometer alarm if Brix < 76 °.

3. SLURRY COOLER

• Plate heat-exchanger to 65–70 °C.

• Critical: avoid < 60 °C (prevents gelatin pre-set).

4. CONTINUOUS AERATOR
   

• Set overrun 250–300 %.

• Air flow meter: 3–6 bar, sterile filtered.

• Check torque curve—spikes indicate blocked screen.

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 ensuring food safety.

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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 process.

• 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.