All gummy maker’s should look into starch rooms there cheap to build, easy to maintain, the cleanup on starch is the best part the cells are 5% larger than what’s being deposited so you always get clean lines. Starch is a great dessicant allowing recipes to be ran a little wetter increasing the amount of time in the hopper. The down side is the starch room has to be stand alone and kept at 25%rh and around 50f . If you look up Hercules candy on YouTube you can get a pretty good idea of how nice a starch room can be.
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