Sugar Paste
The Baker Perkins AirForm moulder for the scrapless forming of mints, sugar paste, marzipan, fondant, praline, fudge and gums delivers a wide range of innovative and attractive products.
Based on rotary moulding technology, widely used in the biscuit and cookie industries for many years, this process offers significant advantages over the conventional sheet and cut process.
Particularly significant is the ability to create an unlimited variety of shape and profile combinations - possibilities include character merchandising, perhaps based on film or television themes.
Plants can be engineered to the GMP standards required by the pharmaceutical industry – creating significant functional and nutraceutical product possibilities.
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.
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.
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.
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