Baker Perkins at the PMCA Production Conference

Baker Perkins will be attending the PMCA's Production Conference at the Marriott at Penn Square & Lancaster County Convention Center, Lancaster, PA, from April 3rd to 5th, 2017 The focus will be on a new flexible depositing system for small batch production; and new 3-Dimensional jelly technology. The ServoForm Mini depositor can make a wide range of hard candy, soft candy and lollipops; it 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. It offers outputs up to 54kg/hr (120lb/hr) and uses the same process and control technology as the well-established high-output ServoForm range. 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 confectionery 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. New 3-Dimensional jelly technology developed by Baker Perkins illustrates why starchless depositing is making increasing inroads into the jelly market. Depositing is the only method capable of manufacturing these complex shapes at high outputs, with low production costs and in a totally hygienic environment appropriate for the functional and healthcare markets. 3D shapes are not possible with a starch moulding system. 3D jellies can be made in one or two colors; with stripes and layers; with solid or soft center-fills; and with inclusions such as real fruit pieces. Product possibilities include balls or spheres; fruit shapes such as raspberries, strawberries and pears; animals and cartoon characters. 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. The Baker Perkins ServoForm depositor is completely hygienic with a fully automatic wash-down function on the depositor, a non-contact ejection system and no recycling of starch. There is excellent weight and dimensional accuracy, with no shrinkage, and enhanced definition for intricate product shapes. These characteristics make this the only viable process for the growing functional and healthcare jelly markets. 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. As an alternative to starch moguls depositing is significantly more cost-effective in every aspect: capital cost, floor space, energy consumption, labor and consumables. An ability to produce a wider range of higher quality products gives a capability to innovate and add value to a product range. Baker Perkins lines comprising cooking, depositing, cooling and finishing are available with outputs from 100kg/hr up to 1,900kg/hr (220 to 4,200lb/hr) depending on product size, formulation and cooling time. The products are deposited at final solids so no drying is required.

For more information on Baker Perkins at the PMCA Production Conference talk to Baker Perkins Ltd