A process and installation for producing starch jelly confectionery product

A process and installation for producing starch jelly confectionery products. Heated glucose and other ingredient materials are delivered to a mixing vessel 15 in which they are mixed to form a slurry. The slurry is cooked at 115 DEG C-130 DEG C and then cooled at or above atmospheric pressure and delivered to pouring hoppers 40 at 65 DEG C-85 DEG C. Slurry is dropped from the hoppers 40 into starch moulds. The moulds are formed by shallow trays 45 containing powdered starch 46, a plurality of depressions 47 being formed in the starch for reception of slurry to form the products. The products are dried in the trays 45 to a desired moisture content. A stack of trays 45 of the formed products are delivered to a tray handling machine which empties the trays 45, and then forms new moulds with the trays 45, the new moulds then being delivered beneath the hoppers 40 to receive the slurry. At an inlet of the tray handling machine tray guide means is provided to ensure correct alignment of the trays 45 for entry into the tray handling machine.