ServoForm by Baker Perkins depositors combine the benefits of continuous production with a starch-free process to deliver the highest levels of quality, output and efficiency in confectionery production. (video: Baker Perkins)
Baker Perkins drives the production of leading food manufacturers in bread, biscuit, cookies, crackers, confectionery, cereals, snack, dry pet food, and industrial extrusion sectors too.
Confectionery production: systems and services by Baker Perkins
Continuous cooking and starch-free depositing technology brings exceptional levels of reliability, efficiency and low production costs to the manufacture of unique, high-quality confectionery.
Baker Perkins has almost a century of experience in the design, manufacture and commissioning of complete confectionery production systems.
Systems are used to make hard candy, lollipops, toffees, caramels, fudge, fondant, and jellies.
High quality in confectionery production
High quality, innovative hard candy, lollipops and soft confectionery that cannot be made with any other process.
- Hard Candy
- Ball & Flat Lollipops
- Jellies & Gummies
- Functional & Medicated Confectionery
- Soft Confectionery
Hard candy production
For manufacturers aiming at the premium end of the hard candy market, depositing is the obvious process choice.
The high quality appearance, smoothness and flavour release properties of deposited hard candy turn even the simplest product into an indulgent treat.
Sustaining the interest of consumers is readily achieved with endless product development possibilities: multi-colour, multi-component candies in one, two, three and four colours; in stripes or layers, with one or two hard or soft centre-fills, and with every possible colour and flavour.
Quality and versatility does not come at the expense of production costs. Baker Perkins’ automatic cooking and depositing systems require very little labour and are highly efficient, with negligible waste and low energy consumption for production of:
- Solid Candy
- Striped Candy
- Layered Candy
- Filled Candy
Ball and flat lollipops production
Lollipops appeal to wide range of different consumers, from adults looking for a tactile treat to children attracted by novelty shapes.
Deposited lollipops have the greatest appeal because they can be produced in a limitless variety of stripes, swirls, layers and hard or soft centre-fillings, all with vibrant colours, a glossy finish and a smooth taste.
The three main types of lollipops are the classic ball pop, flat lollipops in a variety of shapes and our latest shape innovation, the double ball lollipop.
By varying the colours, flavours, patterns, fillings and textures within these shapes it is possible to create an unending flow of new product ideas to stimulate and sustain the interest of consumers.
- Ball Lollipops
- Double Ball Lollipops
- Flat Lollipops
Jellies and gummies producion
Jellies and gummies of any texture – from soft pectin jellies to chewy gelatin gummies – can be made economically and at high quality by Baker Perkins’ starchless depositing process production:
- Gelatin Gummies
- Pectin & Carrageenan Jellies
- Fruit Snacks & Pectins
- 3D Jellies & Gummies
- Functional / Medicated Jellies & Gummies
Baker Perkins works closely with selected suppliers to offer ingredients and develop textures and quick-setting formulations that give manufacturers across the world the opportunities they are looking for from the hygienic and efficient starchless process.
Latest developments in jellies and gummies production:
Gelatin gummies can now be removed from moulds in a few minutes using gelatin producer Rousselot’s new SiMoGel solution
Demoulding time can also be reduced using a combination of pectin and gelatin from ingredient supplier CEAMSA
A combination of pectin and carrageenan can be used to achieve gelatin-like textures which are vegetarian – opening up major markets such as India and the Middle East, where gelatin is unacceptable.
Functional and medicated confectionery production
The use of confectionery products to carry over-the-counter medications or dietary supplements is increasing as consumers realise that the treatment of minor ailments or augmentation of their diets need not be unpleasant experiences.
Any product that claims a functional benefit must have the active ingredients present in the quantities claimed.
This requires the active ingredient to be accurately dosed; that it suffers minimal heat or mechanical degradation, and that the finished portions are precisely controlled.
Furthermore, the appearance and organoleptic properties of the product have to be high quality to provide reassurance and justify the price.
This all has to happen in a process that is reproducible, hygienic and capable of validation.
Baker Perkins’ continuous cooking and depositing technologies fulfil all these requirements. Whether choosing hard candy, jellies or fruit products, the accuracy, control and hygiene of both cooking and depositing processes are ideal for the demands of this market.
- Medicated Hard Confectionery
- Hard Confectionery with Medicated Centre Fill
- Fortified Fruit Jellies
- Sports Energy Jellies
- Sanded Throat Pastilles
- Vitamin Enriched Pastilles
- Soluble Fibre Enriched Jellies
- Omega-3 Enriched Jellies
- Sugar Sanded Jellies with Vitamin C
- Oiled Jellies with Calcium
- Xylitol Candy
Soft confectionery production
Deposing has many advantages over more traditional methods for producing soft confectionery products such as jelly, toffee, fondant and fudge.
It is also by far the best method for a new generation of high-fruit snacks.
The versatility of depositing enables a wide range of soft products to be created, many of which would not be possible with the old processes.
Precisely defined stripes or layers, with or without soft centre-fills, add interest and variety and present endless product development possibilities.
Depositing is also a very efficient process, with low labour and energy requirements as well as minimal waste. It is particularly suited to products that are subsequently enrobed, as the individual pieces can be optimally spaced on the enrober infeed.
- Toffee & Caramel
- Fondant & Fudge
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