Soft Candy

Baker Perkins provides complete cooking and depositing systems to produce a wide range of soft candies.

These include soft toffees and caramels; fudge; fondant creams; gums and chews; chocolate; quick setting jellies; and Turkish delight.

Fondants come in a mouth watering variety of colours, flavours, fillings and shapes; chocolate coated or with centre fillings including nuts, jelly, fruit pieces and liquids.

Jellies and gums can be made in an infinite variety of colour and flavour combinations, in 3D shapes and with centre fillings.

Toffee and caramels are available with a variety of fillings and flavours, in a choice of shapes and sizes, perhaps half coated or chocolate filled.

Baker Perkins has developed a full range of continuous cookers, and choice depends on end product.

Toffee and caramel cooking involves a Microfilm cooker plus Carablend unit; fondant cream a Microfilm plus a cooling drum/fondant beater; pectin and jelly a plate pack based Turbofilm cooker.

The ServoForm depositor provides great flexibility and process control.  Compared with the traditional starch forming process, space and labour requirements and cost are reduced, hygiene and safety improved.  Production cycles are cut considerably.

Quality is improved through a more consistent shape, and depositing brings the flexibility of making a variety of shapes, colours and flavours simultaneously.

Regimented discharge enables a direct link to the enrober for the high percentage of soft candy that is chocolate coated.

Different moulds suit different products, and Baker Perkins’ extensive experience means that the correct mould will be specified.

New product development continues.   The Universal depositor can produce both soft and hard candy on a single line – including solid or centre filled toffee, plus fondant and fudge.

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