ServoGel™ Starchless Moulding Process

ServoGel™ Starchless Moulding Process for jellies and gums

The only way of producing an innovative range of healthy snacks made from 100% real fruit. Also a high quality, low cost alternative to traditional methods of producing glazed or sanded jellies

ServoGel from Baker Perkins offers:

• Low capital cost
• Low energy costs (no stoving)
• High quality products
• Hygienic process (no starch)
• Minimal space requirement
• Rapid process time with no drying required

A Complete Solution

Everything you need to set up a fruit snack or jelly line is available from Baker Perkins, including a full technical package for the cooking and depositing at final solids

• Ingredients, formulations and process parameters
• Product development and testing
• Cooking, depositing and glazing / sanding equipment
• Direct interface with wrapping systems
• Installation, commissioning, training and aftermarket support

Capacities
Maximum product size	24mm x 24mm x 10mm
Typical product weight range	1.0g to 10g
Typical depositor	65 strokes/minute (single or double row)
Typical processing time	20 minutes
Plant width/Typical outputs	ServoGel 600/300 - 550kg/hr
	Servogel 950/500 - 820kg/hr

Innovation Centre

A pilot scale line is available for customers to develop new fruit snack and jelly products at Baker Perkins’ Innovation Centre in Peterborough, UK.  The 250mm wide line has an output of 40-70 kg/hour and can be used for recipe development, process design and the production of marketing samples, in conditions of total confidentiality, with the support of Baker Perkins experienced food technologists.

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