Baker Perkins at ProSweets

A new flexible depositing system for small batch production which can make a wide range of hard candy, soft candy and lollipops will be on show for the first time on the Baker Perkins stand at ProSweets (Hall 10.1, Stand B-030.). The ServoForm Mini complements Baker Perkins’ range of high-output depositors for hard candy and lollipops as well as the fast-growing sectors of jellies, functional and medicated confectionery. The ServoForm Mini offers outputs up to 54kg/hr and uses the same process and control technology as the well-established high-output ServoForm range of candy depositors. It brings the benefits of depositing - high quality, high efficiency and versatility - to companies producing confectionery in small batches, including those needing to make a variety of products on one line - the potential range includes hard candy, lollipops, jellies, gums, caramels, fudge and fondant. It is ideal for the manufacturer of medicinal and healthcare products such as cough candy, throat pastilles, and vitamin or mineral jellies, and for established manufacturers producing low volume test runs of new products for consumer research. Piece weight range is 3 to 8g (0.1 to 0.28oz) for candies and 8 to 30g (0.1 to 1.05oz) for lollipops. At 54kg/hr (120lbs/hr) this translates to 10,800 pieces per hour of 5g (0.17oz) candies or 5,400 pieces per hour of 10g (0.35oz) lollipops. Compared to conventional methods such as die forming, starch mogul or cut-and-wrap, depositing provides a high quality, smooth product with accurate weight, size and shape characteristics. The process offers rapid payback through minimal scrap, low production costs and hygienic operation. Simplicity of operation, flexibility and rapid changeover are major benefits. Control of the depositing process is fully automatic with recipe storage and recall enabling the depositor to be set up at the touch of a button. These qualities make depositing the ideal choice for confectionery products carrying over-the-counter medications or dietary supplements. This sector is growing rapidly 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: depositing meets all these requirements. Depositing offers virtually endless product development possibilities: multi-color, multi-component candies in one, two, three and four colors; in stripes or layers, with one or two hard or soft center-fills, and with every possible color and flavor. Quality and versatility does not come at the expense of production costs. Baker Perkins' automatic cooking and depositing systems require very little labor and are highly efficient, with negligible waste and low energy consumption. New deposited products will also be highlighted at ProSweets. Baker Perkins has introduced technology to deposit 3-Dimensional jellies, a high-value, high-margin segment of the fast-growing jelly market. Depositing is the only method capable of manufacturing these complex shapes at high outputs and with low production costs. New mould technology that allows rapid and low-cost shape change is the innovation that has brought the benefits of starchless depositing to the 3D jelly market. The addition of soft-centered double-ball lollipops to the capability of Baker Perkins' ServoForm depositors extends the diversity of product concepts in the lollipop sector. This new option creates opportunities for innovative lollipops with contrasting textures. Centers such as chocolate, jam, jelly, fondant, gel or soft toffee can be surrounded by a hard candy outer, and there are virtually limitless potential varieties of color and flavor. The main types of lollipops are the classic ball lollipop, and flat lollipops in a variety of shapes. By varying the colors, flavors, 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. The versatility of depositing enables a wide range of soft products to be created including jellies, gums, caramels, fudge and fondant: many of these would not be possible with traditional processes. Precisely defined stripes or layers, with or without soft center-fills, add interest and variety and present endless product development possibilities. Depositing is particularly suited to soft products that are subsequently enrobed, as the individual pieces can be optimally spaced on the enrober infeed.

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