An alternative to the starch mogul
Date: 18 April 2007
Lower cost production of jellies and gums
Baker Perkins has developed a cost-effective alternative to starch moguls for the production of jellies and gums.
ServoGelTM Starchless Moulding is a complete cooking, depositing and finishing process that provides an easy way to enter the gums and jelly market. Dramatically lower capital and running costs will appeal to both new and established manufacturers alike.
The ServoGel technology is based on continuous depositing at final solids into reusable moulds.
The innovative system delivers lower production costs and improved hygiene with no compromise in quality.
For entrepreneurs around the world looking for a trouble-free route into the gums and jellies market, the ServoGel process is straightforward and inexpensive.
The new process will be welcomed by existing jelly and gum makers seeking to widen their geographical penetration, or invigorate a product range with innovative brands: striped, marbled, layered and centre-filled products – including liquid centre-fills - are among the possibilities.
Products with inclusions are also possible as well as intricate product shapes.
The hygienic nature of the ServoGel process also makes it ideal for production to validation standards for functional products.
Baker Perkins is offering the complete solution for starch, gelatine, pectin and combination products - including recipe formulations, process technology, and equipment from ingredient mixing to finished product cooling.
Financial benefits in both capital and running costs accumulate from the simplicity of starchless moulding.
Process time from raw ingredient to completed product is reduced to minutes rather than the 24 hours necessary with a starch mogul.
This brings significant benefits where the extensive use of trays and starch is eliminated, and the considerable floor area and energy demand for drying the product is removed.
The significant conditioning cost of separating starch from product, cleaning, drying and cooling is gone; labour and maintenance costs are lower.
With environmental health and safety issues likely to create increasing problems for starch mogul operators, the hygienic ServoGelTM Starchless Moulding process brings clear advantages.
The nature of the depositing process creates complete control throughout the system, leading to extremely high dimensional, shape and weight accuracy with negligible scrap rates, and maximum hygiene.
New mould technology, developed specifically for the process conditions associated with jellies and gums, makes changeover between product runs rapid and effective.
Baker Perkins provides full process support to stimulate new product development, and turn ideas into profitable end products.
Customers are encouraged to visit the Baker Perkins Innovation Centre at Peterborough, where a pilot line is available.
With over 500 cooking and depositing plants installed throughout the world, Baker Perkins is acknowledged as the market leader in the deposited confectionery sector.
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