Compact Toffee Depositing

A compact, cost-effective system capable of making a wide range of toffee and caramel offers a rapid return on investment at the lower end of the output scale, and economical entry to the toffee market for companies in developing countries.

Production flexibility ensures that ingredients such as butter, fondant and a variety of flavours can be added to produce a full range of traditional toffee and caramel in an assortment of colours; and that added-value centre-fillings such as jam and chocolate éclair can also be introduced.

The plant combines Baker Perkins Microfilm cooking, caramelising and ServoForm depositing units into a continuous automated system, at outputs up to 370kg/hour. Continuous operation ensures consistent quality, and minimises labour requirements.

The complete line can be controlled centrally - from cooking and mixing of ingredients through depositing to wrapping. Recipe management software can determine the complete process, and make product changeover a rapid push-button operation with minimal waste.

Baker Perkins has almost a century of experience in designing and making complete production lines for the confectionery industry. The compact plant is an addition to the range of bespoke toffee and caramel production systems provided by Baker Perkins to meet a diversity of productivity and end-product requirements, at outputs reaching over 1000 kg/hour.

Cooking is accomplished in a Microfilm falling film swept surface evaporator, which cooks the syrup to final solids in less than ten seconds to avoid uncontrolled caramelisation. The Microfilm rotor consists of a steam jacketed tube with a high-speed rotor, fitted with hinged blades, which wipe the inner surface of the tube. The syrup is spread in a very thin film and is moved through the cooking tube by a combination of gravity and the design of the hinged blades.

The syrup passes to a Carablend unit where it caramelises under its own heat as it moves through a stainless steel tube with a totally enclosing steam coil wrap. Extra ingredients and flavours can be metered and blended during caramelisation; retention time can be adjusted to achieve variation in the toffee colour.

The toffee is then deposited in a liquid state into moulds. The depositor is a compact version of the Baker Perkins ServoForm series that offers the confectioner more choices than any other range on the market.

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Compact Toffee Depositing

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