A soft candy sugar confectionery producer wanted to measure the hardness of gummy sweets during stoving process as a predictor of elasticity and minimise time in the stoving oven.
The stoving process is the bottle-neck to production of gelatin-based gummy confectionery. The customer had been reliant on sensory testing to predict when sweets were at correct texture, resulting in high degree of variation between batches. The hardness property was seen as the relevant attribute, not gumminess.
Compression test using a large ball probe replicated squeezing of gummy sweet between thumb and forefinger.
Identified key textural properties of gummy sweets through sensory evaluation