The Ultimate Guide to Gummy Production Line: 6 Questions Answered

Date:2026-1-8 Author:Yolanda

In recent years, with the continuous evolution of global health trends and the rapid expansion of the functional food market, gummies have transitioned from a simple snack into a preferred format for nutritional supplements. Driven by this shift, both established gummy candy manufacturers and emerging brands are seeking more efficient manufacturing solutions. Choosing a gummy making machine and production line that ensures premium quality while remaining adaptable to market trends has become a top priority.

To help you better navigate or upgrade your journey, we have carefully compiled the 6 most essential questions regarding our high-performance automatic gummy production line. Whether you are operating a traditional soft candy production line or developing innovative functional products, these insights will provide a clear roadmap for your planning.

What Is the Process of a Gummy Candy Production Line?

The production of high-quality gummies is a precise process that integrates high-end machinery with strict temperature and timing controls. Below is the step-by-step workflow:

Step 1: Ingredients & Cooking (Preparation)

The process begins in the cooker. Raw materials (sugar, glucose, pectin/gelatin, and water) are heated and blended until they reach the required Brix (sugar concentration) and temperature.

Step 2: Syrup Transfer & Storage

Once the syrup is ready, the syrup transfer pump moves the hot liquid to the storage tank. This tank maintains the syrup at a constant temperature to prevent premature solidification before the next stage.

Step 3: Precise Dosing & Mixing

From the storage tank, the syrup enters the CFA dosing and mixing system. Here, Colors, Flavors, and Acids (CFA) are precisely injected and mixed into the base syrup to create the specific taste and appearance of the candy.

Step 4: Mold Preparation (Oil Injection)

Before the candy is poured, the oil sprayer applies a fine mist of food-grade release oil into the molds. This ensures a smooth demoulding process later and gives the candy a glossy finish.

Step 5: Precision Depositing

The heart of the line is the servo driven depositor. Using the touch screen, operators set the exact weight and shape. The machine then deposits the syrup into the prepared molds with high accuracy.

Step 6: Cooling & Solidification

The filled molds travel through the cooling tunnel on a conveyer belt. Controlled airflow and temperature rapidly cool the gummies, allowing them to set into their final shape.

Step 7: Demoulding & Delivering

After cooling, the demoulding mechanism gently removes the firm candies from the molds. The finished candy is then transported by the elevator conveyor to the next station.

Step 8: Quality Control & Packing

The high-quality finished gummies undergo a final inspection. Finally, they are sent to the packing area to be bagged or bottled for the market.

Can the Shapes Be Easily Changed for Different Orders?

Our gummy production line features a quick-change mold system that allows for a complete transition in just 1-2 hours, and we offer customized mold compatibility to support your unique product designs and brand logos.

What Types of Gummies Is This Production Line Suitable For?

Multi-Base Support: Produces gelatin, pectin, or agar-based gummies.
Diverse Textures: Crafts classic gel jellies and airy, inflatable cotton candy gummies.
Complex Shapes: Moulds fruits, animals, and custom 3D designs with precision.
Specialty Candies: Ideal for manufacturing bonbons and multi-layered sweets.
Functional Health: Infuses vitamins, minerals, and probiotics for the wellness market.
Flexible Formulas: Supports high-sugar, low-sugar, and sugar-free recipes.
Texture Control: Adjusts hardness from a soft “Q-pop” to a firm chew.
Center-Filling: Capable of producing liquid-filled or chocolate-core “burst” gummies.

gummy production line For Fruit-shaped Gummy Candies

How to Determine the Ideal Production Scale for Your Business?

First, define your output goals and market strategy. We recommend selecting a scale based on your expected daily yield (e.g., 1 ton per day) and target audience. For startup brands or functional gummies (such as vitamins or supplements), a pilot or small-scale line of 50–100 kg/h is ideal to minimize market testing costs. For mass-market snacks or established OEM businesses, we suggest a fully automated line of 300 kg/h or more to significantly reduce the per-unit production cost through economies of scale.

Second, evaluate your infrastructure and expansion potential. When selecting a model, it is essential to ensure that your factory’s physical space (length and height), as well as power and utility infrastructure, can support the equipment’s operation. Additionally, consider the manufacturing flexibility of the production line—specifically, whether it supports rapid mold changes or modular upgrades. This allows you to quickly respond to shifting market tastes and ensures the long-term competitiveness of your investment.

Can Our Gummy Production Line Support Small-Batch Growth?

This gummy production line is designed for maximum versatility and rapid profitability:

Support for Small-Batch Customization

Micro-Ingredient System: Features high-precision dosing for small amounts of active or functional ingredients.
Flexible Manufacturing: Our “Small Batch” module allows for a minimum run of just 50kg, making it perfect for R&D, new product testing, or limited-edition functional gummies.

Rapid Return on Investment (ROI)

Based on average customer capacity utilization, the investment payback period is highly competitive:

Small to Medium Lines: Approximately 12–18 months.
Large-Scale Industrial Lines: Approximately 18–24 months.

How to Clean Gummy Production Line?

Due to the high-sugar and high-viscosity nature of gummies, cleaning must follow the principles of “high-temperature dissolution, thorough sanitization, and complete drying.” The process is divided into four core steps:

1. Pre-treatment

Power Down: Execute “Lock-out/Tag-out” (LOTO) procedures to ensure equipment is disconnected.
Manual Removal: While the machine is still warm, use scrapers to remove bulk residue from hoppers and conveyor belts.

2. System Cleaning (CIP/COP)

Hot Water Flush: Circulate hot water (80℃–90°C) through cooking pots and pipes to dissolve sugar and gelatin.
Chemical Wash: Use food-grade alkaline solutions (to break down fats/proteins) or acid solutions (to remove scale).
Component Soaking: Disassemble precision parts like depositing nozzles and pistons for ultrasonic cleaning or manual soaking.

3. Molds and Post-treatment

Mold Maintenance: Spray silicone molds with high-pressure hot water and dry thoroughly; for starch lines, remove broken gummies and sift the starch.
Belt Sanitization: Wipe down cooling tunnels and conveyor belts with food-safe sanitizers.

4. Verification and Drying

Hygiene Check: Inspect “dead zones” and perform ATP bioluminescence testing if necessary to detect residue.
Total Drying (Critical): Any residual moisture can cause mold growth or ruin the texture of the next batch.