Almost iconic is the so called American style marshmallow. Who is not familiar with their shapes: the 30 mm diameter and the 10 mm diameter marshmallow. But the marshmallow can be produced in any desired size, shape, colour and taste. The marshmallow production kitchen initially produces a non coloured and non flavoured white marshmallow. After this marshmallow is produced it is split up in four and into each we inject colours and flavours. These four streams are pumped to the extrusion manifolds and are extruded on a starch bed on the conveyor belt. The starch prevents the sticking of marshmallow to the conveyor. On top of the ropes of marshmallow a full second layer of starch is deposited to easily guillotine-cut the ropes at the right length. The pieces fall in a vibrating sieve and excess starch is collected to be re-used. The finished product is then transferred to the curing room before packaging.