Starch Molding

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
The technique of starch molding is used in manufacturing to make many different confections, including gummy bears, gumdrops, candy corn, and various other molded candies. In smaller operations starch molding may be used for forming fondants, jellies, and cordials, among other things.
Starch molding is a simple and effective, if somewhat dusty, method of making confections. Anyone undertaking starch molding should be aware of one caveat: starch is flammable. Should a large quantity of it become airborne and be exposed to an open flame, the result could be a flash fire or explosion. Starch molding is not inherently dangerous, but caution should be exercised nonetheless to avoid having too much starch blown into the air, particularly when there are open flames present.