Confectionery Cooking

Baker Perkins provides a quality cooking option encompassing the extensive range of hard and soft candies, lollipops and toffees.

The Microfilm swept surface cooker is regarded as the industry standard for sugar and sugar-free high boiled and hard candies, including those with milk and cream.

The combination of a Microfilm and a ServoForm depositor dominates the hard candy sector, with more than 500 successful lines around the world.

Compared with traditional methods, the Microfilm delivers greater product variety, superior quality and higher operational efficiency.

This is achieved by applying vacuum directly onto a thin, swept film during cooking resulting in a rapid cooking and negligible process inversion. These advantages are seeing them increasingly used for low boilings such as caramels, toffees, chews and fudges, high solids jellies and gums as well as hard candy.

Several additional cooking options cover specialist applications.

The Carablend forms part of an overall toffee processing plant and is primarily used to cook and caramelise toffee caramel syrups when pre-cooked syrup is used.

The Turbofilm is a plate pack cooking system ideal for selected jelly products, and also for hard candies where low moisture content is not required.

For fondant and fondant crème, a dedicated continuous cooking, cooling, beating and mixing plant is available.

Site search:

Confectionery Cooking

Related Documents

Quality Confectionery

Microfilm Cooker