Moisture Content in Molding Starch-Candy

Moisture Content for Starch-Based Confections

In the confectionery industry, moisture absorption by starch is a key process factor. Unlike most foods, water is a minor component in confectionery, but its influence is substantial. Our MoistTech IR3000 On-Line Moisture Sensor provides laboratory-level accuracy and continuous moisture measurement at critical points throughout the production process, optimizing starch molding production and ensuring safe product storage and transportation.

Starches have a wide range of applications in the food and baking industries. For instance, corn starch is commonly used in the production of gummy bears and sucker candies in the confectionery sector. During this process, metal trays are filled with starch and moved along a conveyor belt under a stainless-steel dye. The dye then enters the starch, shaping the candy. Maintaining the right moisture level is crucial, as excessive moisture causes the starch to stick to the dye, while insufficient moisture leads to the crumbling of the mold’s walls. These issues result in defects that necessitate product disposal, increased utility costs, and downtime for cleanup.

        • Corn Starch
        • Rice Starch
        • Wheat Starch
        • Potato Starch
        • Pectin

Optimize Production: Instant ROI

By utilizing a near-infrared sensor (NIR) during this stage, you can prevent unnecessary losses in product, labor, and utility expenses. Our IR3000 moisture sensor, positioned above the starch tray as it passes under the dye, provides real-time moisture readings to alert operators of any deviations from the acceptable moisture range. Since the starch is reused for subsequent tray fillings, it is essential to maintain the moisture level within the desired range to ensure optimal candy formation.

In the wet milling process, corn germ is dried to a moisture content of 5-7%, and gluten is separated and dried using centrifugal force. Both processes require online moisture meters to uphold the specified moisture levels. Starch manufacturing poses unique challenges, particularly the risk of explosive dust. Therefore, strict adherence to moisture level regulations set by OSHA, EPA, and local health and safety authorities is crucial. Balancing moisture levels is key to mitigating the risk of explosive dust while preventing issues like microbial growth that can result in significant financial losses, wasted time, and increased labor costs.


Our equipment never comes into contact with the product, allowing for less waste

zero drift

Our sensors are guaranteed not to drift over time – which saves time and money

closed loop

Create a closed-loop process by tying a moisture sensor into your PLC. Full control over the line!

no recalibrations

We’ve mastered the art of moisture sensors – your unit will never need to be recalibrated for the same product twice!

Proactive Moisture Management:

For starch-molded confections, maintaining the starch’s moisture content within the range of 5.5 to 7.0 percent is crucial. Most gummies, jellies, jujubes, and specialty items perform best in this moisture range. A lower moisture level leads to dry and crumbly starch, posing dust and explosion hazards. Conversely, higher moisture levels make starch less effective as a curing aid, potentially causing adherence to the confection’s surface.


 Identify critical moisture measurement points in your production process and determine how the data can drive improvements, possibly integrating with your PLC system.


Our global network offers service and support worldwide. Connect with our local representatives to learn more about our moisture measurement sensors.

Understanding the Process:

For comprehensive moisture control in starch-based confectionery production, trust MoistTech’s innovative solutions. Contact us today for more information on optimizing your moisture management processes.