Baker Perkins at ProSweets
Date: 01 December 2009
Confectionery cooking and depositing developments
New developments in confectionery depositing and cooking are being introduced by Baker Perkins at ProSweets in Cologne, Hall 10.1, Stand E041
Depositing innovations develop the diversity of end products available to the lollipop sector; a new range of modular AutoCook systems is being launched to cook every kind of sugar confectionery.
The piece weight range that can be produced on Baker Perkins ServoForm lollipop depositors has been further developed to between nine and 31 grams. A patent is pending on an innovation that enables totally spherical ball lollipops to be produced. This improves appearance and gives a greater support area for the stick – especially important for centre-filled products.
Larger lollipops give greater opportunity for creativity in design from a repertoire that includes clear products with hard or soft centre-fills; 2, 3 and 4 colour lollipops with stripes and swirls, plus side-by-side and layered products.
ServoForm depositors handle up to four different components independently, right up to the point at which the product is formed, and this gives limitless scope for different variations of end product.
Baker Perkins new modular AutoCook systems are configured from a wide array of proven units to provide an economic, compact solution for a wide range of confectionery types and output requirements. They are backed by Baker Perkins’ unequalled experience, process know-how and Lifetime Support guarantee.
They cover the full range of syrup based confectionery including hard candy, lollipops, toffee, fondants, fudge, jellies and fruit snacks. An AutoCook system can be configured to make a variety of products – both soft and hard candies, for example.
Each system involves batch or continuous weighing, mixing and dissolving, plus continuous cooking. The choice of cooking method includes versatile Microfilm, Turbofilm and plate pack units, as well as specialised toffee, fondant and jelly cookers.
Preparation systems for soft centres, gum centres and Xylitol products can be integrated.
Baker Perkins cooking systems can feed to most types of confectionery forming systems. They are factory tested before being shipped, mounted on compact skids for ease of installation, and come with controls that can be either stand alone or integrated with upstream and downstream systems.
