New snack and confectionery products
Date: 15 July 2010
Innovations at Pack Expo
Baker Perkins is introducing new snack and confectionery products and innovative process technologies, at Pack Expo in
A new capability in confectionery depositing is a high added-value toffee cup, complete with filling and topping or inclusion. These indulgence products require a multi-headed depositor and flexible rubber mould technology - more economic, precise and hygienic than conventional processes.
The first head deposits a toffee cup, the second a filling – fondant, praline, chocolate, jam and jelly are among the possibilities. A third head can add a topping such as chocolate, or inclusions including nut or fruit pieces.
A multi-headed depositing system is also used for new ‘long term’ three-layered products with a genuine ‘sandwich’ appearance. ‘Long term’ layering involves a dwell time between each deposit, allowing the first level to partially set before the next one is deposited. This clear separation gives a true ‘layered’ effect, with different colours, textures and flavours: the most striking application is a sandwich of crystallised Xylitol between two layers of sugar-free hard candy.
In the lollipop sector, both totally spherical ball and flat lollipops have been introduced recently and will be featured at Pack Expo.
Baker Perkins has also launched AutoCook systems for cooking every kind of sugar confectionery, exploiting the proven range of unique Baker Perkins process technologies.
A new snack concept is the extrusion of flavored croutons. Extrusion is a much simpler and more economic solution for these bagged snacks than the conventional process based on mixing, forming and baking of bread dough. The light, crunchy texture is ideal for snack products and is compatible with a wide range of different savory flavors.
Another original extrusion process provides a thin sheet of dough which is rotary cut before being fried or baked and flavored, This new process makes possible exciting taste and texture combinations with high consumer appeal.
As an alternative to conventional frying, Baker Perkins’ innovative hot air expansion process converts extruded pellets into a healthy low-fat finished snack.
