Multi Component Products
The Baker Perkins one-shot depositing process has expanded the boundaries of confectionery production through a multi-component capability for candy and lollipop depositing systems.
The process enables products containing diverse and contrasting elements to be deposited simultaneously from a bank of hoppers feeding one depositor.
The ability to develop contrasting textures, flavours and colours in a single candy is significant in a market place that depends upon innovation and originality. The added value created is another key factor.
Soft centres are particularly popular. A gum, syrup or a fat base such as chocolate can be contained within a plain or striped hard candy.
The technology can also be exploited to produce hard centred confections with contrasting flavours - such as a chocolate flavoured centre within a strawberry and cream outer. The choice of colours and flavours is virtually limitless.
Other ideas include a a clear outer surrounding a plain or striped hard centre or a soft centre; chewing gum within hard candy; milk candy within a hard candy; or hard candy/Xylitol combinations.
There is the additional flexibility, important in a health- and diet-conscious environment, to make every product in both sugar and sugar-free mode.
Pharmaceutical and functional products are also possible.
Many product possibilities can be seen online at our web site: www.confectionery-innovations.com
Trial and development facilities are available in the Baker Perkins Innovation Centre at Peterborough.
Related Documents
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