Confectionery Innovation Centre
Baker Perkins offers all its customers facilities to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.
The Innovation Centre at Peterborough in the UK contains a wide range of production and laboratory scale equipment dedicated to the confectionery industry.
Customers are guaranteed total confidentiality, working with or without the help of Baker Perkins' experienced food technologists.
Companies from every part of the world find that thorough trials, often using their own local raw materials, provide a reliable basis for trouble-free commissioning of a new plant or launch of a new line.
The wide variety of process technologies available under one roof enables us to cross conventional process boundaries, and to offer a variety of process solutions for a single product.
This range of equipment is permanently available, and specialised units can be brought in - from other suppliers if necessary - to complete a process. Alternatively, customers are welcome to bring along their own technologies to integrate within our existing equipment.
In addition to confectionery the Innovation Centre also houses
labs dedicated to the Biscuit, Snack, Breakfast Cereal and Bakery
industries.
Facilities
Cooking - for all types of confectionery from fondant to hard
candy.
Depositing - Includes a servo controlled electronic depositor for process developent and small batch trials. Also a continuous 250mm wide line for production scale trials. Products that can be tested include hard candy in solid, striped, layered and filled varieties; soft candy such as as toffee, caramel and fondant; and gums and jellies using our unique ServoGel process.
Rotary Moulding - An Airform Rotary Moulder for production of sugar paste, marzipan, fondant, praline, fudge and chew mixes.
