Baker Perkins at ProSweets 2015

Baker Perkins will focus on the application of deposited hard candy and jellies to the medicated and functional confectionery sectors, and introduce a new lollipop product, at the ProSweets exhibition in Cologne (stand 10.1 D043). A new 16-stream die increasing the output capability of Baker Perkins’ co-extrusion systems for snacks will also be highlighted. Functional and medicated confectionery Functional, and especially medicated, confectionery is not new but the accuracy and hygiene of modern cooking and depositing techniques has broadened the range of potential applications. The smooth mouth-feel and continuous release of deposited hard candy is ideal for medicated products, while jelly and fruit products are more suited to functional applications. Both product types can be made with sugar or be sugar-free, and are of consistently high quality to support high pricing and healthcare positioning. Of the technologies available to the medicated and functional confectionery sectors, depositing is undoubtedly the most appropriate because of the hygiene, accuracy and product quality it offers. Additionally, the process adheres to the principles of GMP and is readily capable of validation to FDA/EMEA standards. Hygiene is a significant factor, with full washout capability of the cooking and depositing systems. Unlike moguls there is a complete absence of starch and the need to re-cycle it. Innovative double-ball lollipops Innovation of new confectionery products is continual at Baker Perkins. The latest development to extend appeal and diversity is one-shot technology for depositing double-ball lollipops, continuing Baker Perkins’ expansion of product potential in the lollipop sector. Ball and flat lollipops; plus shaped, 3D and embossed versions of the flat product are already possible. Existing depositing systems can be simply and cost-effectively adapted to produce double-ball products by fitting new sets of moulds. The range of product options is wide-ranging. One to four colours, centre-fillings, stripes, layers, inclusions, sugar-free and sugar options are all available to bring eye-catching interest to the lollipop sector. 16 stream co-extrusion die A new 16-stream die developed by Baker Perkins increases the output capability of Baker Perkins’ co-extrusion systems for snacks. The die, with a previous maximum of 12 streams, is a key part of CoEx Master Systems producing snacks containing two components - a cereal outer and a centre filling. Fillings with contrasting tastes and textures are incorporated into the cereal tube emerging from a twin-screw extruder. It is formed into individual pillows, tubes, bars or wafers to create high added-value products in sizes ranging from small bite-size up to sticks. Fillings can be of virtually any colour or flavour – sweet and savoury creams, fruit pastes, chocolate praline and cheese are typical, and innovative snacks can be developed using different flavours in the filling and coating. In addition to familiar flavours, Asian, Middle Eastern and Hispanic tastes are increasingly popular. Chilli, paprika, teriyaki, guacamole, sweet and sour, black bean sauce and a wide family of curries can be used individually or in combination to produce snacks with high consumer appeal.

For more information on Baker Perkins at ProSweets 2015 talk to Baker Perkins Ltd