New confectionery products and cooking systems
Date: 15 July 2010
Baker Perkins at Pack Expo
Baker Perkins is introducing new confectionery products and a range of cooking systems at Pack Expo in Chicago (booth 6942).
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. A totally spherical shape improves appearance and gives a greater support area for the stick – especially important for centre-filled products.
ServoForm lollipop 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 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.
Baker Perkins has also launched AutoCook systems for cooking every kind of sugar confectionery, exploiting the proven range of unique Baker Perkins process technologies.
AutoCook systems are configured from a wide array of units to provide an economic, compact solution for a wide range of outputs, 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.
