Have you ever wondered how your favourite gummy supplement goes from a tiny test batch to thousands of pieces on store shelves? 

It's a journey that involves careful planning, a bit of science and the right tools.

In our experience a Evocan working with startup confectioners and nutraceutical brands, we've seen more than a few brilliant recipes stall because the founders didn’t know how to scale them effectively.

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Let's walk through what that process actually looks like and how you can grow without sacrificing the quality that made your product special in the first place.

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Start Small – But Start Right

When you're tinkering in a lab, consistency is everything.

You don't need a football‑field‑sized factory to make your first batches, but you do need equipment that can mimic the precision of larger lines. 

Evocan's Tabletop Depositor was designed for this stage. It fits on a bench and holds approximately 12 litres of syrup, but it utilizes the same servo-driven pumps found in larger machines. That means every deposit, whether it's 2 grams or 10, lands exactly where it should.

Trust us—nothing kills a fledgling brand faster than gummies that vary wildly in size or texture.

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Growing Pains and the Pilot Phase

The moment your samples start selling, scaling becomes a happy problem.

One of the biggest mistakes we see is sticking with tiny kettles and hand‑poured moulds for too long. 

The Mini Depositor with Cooker bridges that gap by combining a small cooking kettle with a depositing station. Because it holds the syrup at a controlled temperature and dispenses it automatically, you avoid the drips and temperature fluctuations that plague manual setups.

It's also portable, so you don't need to build a new facility to increase output.

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When Demand Explodes

Maybe your gummies get a social media shout‑out from a celebrity or a big retailer calls.

Suddenly, 40 kilograms per hour isn’t enough. 

This is where the EVOMini and EVO300 come in. 

The EVOMini can produce up to 100,000 pieces per hour, while the EVO300 integrates cooking, depositing, and cooling to produce approximately 120,000 pieces per hour. We've seen companies triple their capacity overnight with equipment like this, without adding dozens of new employees. The key is that each machine in the Evocan range uses the same basic technology: servo‑driven pumps, precise temperature control, and recipe memory so scaling feels like turning up the volume, not learning a new instrument.

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Keeping Quality Front and Centre

Scaling isn't just about producing more; it's about making it better. 

Bigger batches mean longer cook times and potentially different cooling profiles. Pilot trials allow you to tweak gelling agents, sugar concentration, and pH, ensuring you achieve the same chew and flavour you perfected in the lab. Also, pay attention to cleaning and maintenance. Stainless‑steel equipment with removable parts makes sanitation and changeovers easier, helping you meet FDA and cGMP requirements without headaches.

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A Final Thought

The road from a lab bench to full‑scale production isn't always smooth, but it doesn't have to be scary. 

By investing in flexible equipment and thoughtfully adjusting your processes, you can grow with confidence. After all, your passion for making a great product deserves to reach as many people as possible.

Call us now.

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