Focus on confectionery depositing at Interpack

Baker Perkins will emphasise why starchless depositing is growing in popularity in the confectionery and healthcare industries at Interpack (Hall 4 Stand C21). High levels of accuracy and hygiene are combined with low production costs and an ability to make products that are unachievable with other methods. These attributes make depositing attractive for all types of confectionery, including hard candy, lollipop, standard and 3D jelly, gum, toffee, caramel, fudge and fondant. The accuracy, hygiene and efficiency of starchless depositing make it uniquely suitable for medicated and healthcare products. Starchless depositor exhibits at Interpack will include the new ServoForm Mini flexible batch depositor and a high-output ServoForm depositor head suitable for hard and soft confectionery. There will also be a working demonstration of unique stick placing technology for flat lollipops and Baker Perkins cooking systems for every type of hard and soft confectionery will be represented by a Turbofilm plate pack cooker and a Microfilm rotary evaporator. The ServoForm Mini is a flexible, batch production depositing system which can make a wide range of hard candy, soft candy and lollipops. It offers outputs up to 54kg/hr and brings the benefits of depositing - high quality, high efficiency, hygiene and versatility - to companies producing confectionery in batches, including those needing to make a variety of products on one line. Baker Perkins has developed a family of products for the lollipop sector – the latest addition is the 3D lollipop. The main types are the classic ball, double ball and flat lollipops in a variety of shapes. 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. The flat lollipop stick placer is a new system that accurately places, positions and secures the sticks in the moulds prior to candy being deposited. A servo controlled stick feeder places the stick in the moulds and an alignment mechanism ensures that they are all correctly positioned before being pressed into clips that hold them in position while the candy syrup is deposited and cooled around them. The system guarantees that the sticks are consistently positioned perpendicular to the lollipop in both planes for a consistent, high-quality appearance The unique swept thin-film Microfilm process provides precise and consistent cooking of the full range of confectionery syrups. The cooking process is extremely rapid and delivers consistent high quality on every product. The Baker Perkins range of cookers also includes the Turbofilm, for jellies, and the Carablend toffee cooker. The hygienic characteristics of starchless depositing, which enable validation, make this the only viable process for the growing variety of functional and healthcare confectionery. Examples include over-the-counter medications such as cough sweets and nasal decongestants as well as dietary products typically fortified with vitamins, minerals, fibre or real fruit juice. Compared to conventional methods such as die forming, starch mogul or cut-and-wrap, starchless 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 operational 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.

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