Two high-output bread plants for Africa
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Most have been sold to the USA and Canada to make functional gummies.
Gummies are increasingly used to deliver a variety of functional ingredients including vitamins, minerals, fibre, CBD, protein, Omega-3, probiotics and energy supplements.
They appeal to customers looking to boost their intake of essential nutrients, but prefer to do so in a non-pharmaceutical format. Jellies and gummies are also particularly effective in the children’s supplement market because of their palatability.
A big problem for producers of healthcare jellies and gummies is that the starch mogul process brings with it the risk of cross-contamination of the active ingredients. Starch-free depositing overcomes this, while Baker Perkins’ and Rousselot’s development work to reduce setting times for gelatin gummies to as little as 15 minutes reduces capital and operating costs significantly.
Learn how Baker Perkins' starch-free process and technology can produce gummies and jellies with active/functional… twitter.com/i/web/status/1…28 September 2020
Two bread mixing and forming lines, each with an 8,000 loaf per hour capability, were ordered by a long-standing cu… twitter.com/i/web/status/1…21 September 2020
We have a vacancy in our UK Sales Team for a Sales Account Manager, representing Confectionery, Cereal & Snack; for… twitter.com/i/web/status/1…07 September 2020 27 August 2020
Reminder: our next Webinar - How To Improve Cookie Weight Control on your Wirecut - is this Wednesday (August 26th)… twitter.com/i/web/status/1…24 August 2020
Our next webinar discusses how our new TruWeight system can aid your weight control on your Wirecut; join us on Wed… twitter.com/i/web/status/1…18 August 2020
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