Innovative confectionery equipment

Innovative confectionery equipment Baker Perkins’ new ServoGel starchless moulding process for the cost-effective production of jellies and gums is on show for the first time at Interpack (Hall 2 Stand A03). Additional process capabilities for the ServoForm depositor are also introduced. ServoGel provides a unique low cost, high quality, no stoving solution alternative to the starch mogul for the production of jellies and gums. This is a complete cooking, depositing and finishing process that provides an easy way to enter the gums and jellies market; radically lower capital and running costs appeal to both new and established manufacturers. ServoGel technology is based on continuous depositing at final solids into reusable moulds. Compared with starch moguls, it delivers lower production costs and improved hygiene with no compromise in product quality. Benefits in both capital and running costs accumulate from the simplicity of starchless moulding. Process time from raw ingredient to completed product is reduced to 20 minutes, rather than the 24 hours necessary with a starch mogul. The handling and cost of starch and trays is removed, and the considerable floor area and energy needed to dry the product eradicated. Expenditure on separating starch from product, plus cleaning, drying and cooling is eliminated. The nature of the depositing process creates complete control throughout the system, giving extremely high dimensional, shape and weight accuracy with negligible scrap and maximum hygiene. Baker Perkins provides a complete solution for starch, gelatin, pectin and blended products – including recipe formulations, process technology, and equipment from ingredient mixing to product cooling. Baker Perkins technologists can help customers develop innovative brands – striped, marbled, layered and centre-filled products, including liquid centre-fills, are among the options, plus products with inclusions and intricate shapes. The basic ServoGel process has also been adapted to make deposited fruit snacks, a 100% real fruit, sugar-free alternative to conventional confectionery; and to add real fruit pieces or juice as a centre filling to jellies and gums. The capability of the ServoForm lollipop depositor has been extended to include flat lollipops as well as the conventional ball. Key to this innovation is the design of an ingenious stick placing system that places sticks automatically and accurately. This achieves consistent quality by ensuring that the entire stick is enclosed within the product. Flat lollipop capability has been extended to the ServoForm Duo, a combination machine that now enables hard candies and either ball or flat lollipops to be produced on the same machine. Baker Perkins lollipop systems include automatic weighing, feeding, dissolving and colour/flavour addition, and involve the ‘Microfilm’ cooker, accepted as the industry standard for sugar and sugar-free high boiled lollipops and candies. The ServoForm depositing platform has been broadened by an innovative process producing a full selection of sugar-free hard candies, functional/medicated confectionery, and a unique range of sugar free/Xylitol combinations. The ServoForm SFX Depositor is a multipurpose cooking and depositing system both for sugar-free hard candy and candy / Xylitol composite products. It is intended for manufacturers in the added-value and medicated confectionery markets producing high quality hard candies with the capability to make a new range of products that combine elements of both hard candy and Xylitol, a long established tooth-friendly sugar substitute. ServoForm SFX includes two cooking elements – the Turbofilm plate pack model for hard candy, plus a unique continuous crystallisation process for Xylitol. Both feed into a single or twin headed ServoForm Depositor that can be validated for cGMP production of

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