PMCA Production Conference - Lancaster, PA

Baker Perkins will be attending the PMCA's 72nd Annual Production Conference at the Marriott at Penn Square & Lancaster County Convention Center, Lancaster, PA, from April 16th to 18th, 2018. We will be introducing new process and ingredient technology for the production of gelatin gummies on starchless depositing systems; focussing on full-form 3-D jelly and gummy systems; and highlighting the growth of starchless depositing as the production system of choice for health and well-being related products. New gelatin process and ingredient technology Baker Perkins is working on new process and ingredient technology with world-leading gelatin producer Rousselot. Their new SiMoGel™ solution allows gummies produced on Baker Perkins’ ServoForm™ depositors to dry in minutes, rather than the 24 hours typical with a conventional starch moulding mogul. This new capability is making rapid inroads into the growing jelly and gummy sectors by adding chewy textures to the range of products that can be made on a starchless line. Traditionally, these have been made in starch moulds while softer textures using pectin, carrageen, or a combination, have long been manufactured successfully on starchless lines. Starchless depositing of jellies and gummies offers substantially reduced capital and operating costs compared with starch moguls, with significantly improved hygiene. Lower operating costs are based on eliminating consumables and reducing energy consumption as well as requiring less labour, cleaning and maintenance. This makes gummy production economically viable for companies of any size, from start-up operations to established high-output manufacturers. Fully three-dimensional jellies & gummies Baker Perkins’ starchless depositing systems offer a unique capability to produce full-form 3-Dimensional jellies and gummies. This is a new high-value segment into which Baker Perkins has recently introduced the first high-output high-efficiency machine with a patented mould design ensuring 100% ejection of the products. Starchless depositing into solid moulds is the only way to make these complex shapes. Intricate 3D shapes are not possible with a starch moulding system, which can handle only 2-Dimensional jellies with a flat top. Functional and medicated confectionery A rapidly developing market for starchless depositing is the functional and medicated confectionery sector. Functional, and especially medicated, candy is not new but the accuracy and hygiene of modern cooking and depositing techniques has brought depositing into the mainstream. What makes starchless depositing particularly attractive to manufacturers in this sector is the hygienic, starch-free process, which adheres to the principles of GMP and is readily capable of validation to FDA/EMEA standards Functional products are designed to improve health and well-being, not treat an ailment. The functional sector ranges from boosting the intake of essential nutrients such as vitamins, minerals, fibre and protein to adding beneficial supplements such as folic acid and Omega-3 to the diet. This sector also extends to sports nutrition where candy is ideally suited to portable and convenient energy and recovery products. The use of hard candy for medicated products such as cough sweets and throat pastilles is well established. The smooth mouth-feel and slow, continuous release of the active ingredient from hard candy maximises the therapeutic benefit, while jelly and fruit products are more appropriate to functional applications. Read more: Full detail of the event can be found at https://pmca.com/production-conference

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