A new concept in confectionery forming
Date: 18 April 2007
Innovative and attractive products
Baker Perkins is introducing a unique new concept in confectionery forming, with the ability to deliver a wide range of innovative and attractive products.
The AirForm moulder is based on rotary moulding technology, widely used in the biscuit and cookie industries for many years.
Baker Perkins has engineered a new format for the scrapless forming of mints, sugar paste, marzipan, fondant, praline, fudge and gums.
Rotary moulding offers significant advantages over the conventional sheet and cut process, particularly the ability to create an unlimited variety of shape and profile combinations.
Possibilities include character merchandising, perhaps based on film or television themes.
Cylindrical moulding rolls are engraved with the product shape, paste is pressed into the engraved chamber, and then positively ejected.
The nature of the process ensures total consistency in the end product.
The process is scrapless, eliminating the quality problems associated with the need to re-incorporate scrap in the sheet and cut process.
It is also starchless, introduced at a point when environmental issues are clouding the future of starch-based production methods.
This non-cook process, is based on a modular design of moulder ensuring rapid washdown for cost-effective product changeover.
Regimented discharge simplifies secondary processing, such as enrobing.
Baker Perkins has successfully executed a major contract using this technology.
Significant process problems associated with the previous production method were overcome, and six production lines replaced by two, with significant saving of labour.
These plants were engineered to the GMP standards required by the pharmaceutical industry – creating significant functional and nutraceutical product possibilities for confectioners.
Baker Perkins engineers a complete production package, from raw materials to the finished product.
The service includes product trial and demonstration facilities in the Innovation Centre at Peterborough, where customers are encouraged to develop their ideas, with the backing of experienced food technologists.
A full aftermarket service includes the ability to continue design of new products and manufacture of moulds to turn them into profitable production.
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