quality confectionery 18/7/06 11:58 page 2 - baker perkins · quality confectionery|pag e5...

Quality Confectionery

Quality_confectionery 18/7/06 11:58 Page 2

Over the past 100 years our company has built a reputation for cooking and

depositing equipment that enables its customers to manufacture a breathtaking array

of high-quality products with strong consumer appeal. Continuous development has

expanded the scope of the process and manufacturers of many types of confectionery

can benefit from the greater quality, flexibility and versatility that our confectionery

technology offers.

Complete cooking and depositing solutions from ingredient handling through to packaging

Market leader with over 500 cooking and depositing systems installed

Innovative confectionery forming processes such as ServoGelTM and AirFormTM Rotary Moulding

Involved in the development of many successful confectionery brands

Client base ranges from the newest entrepreneurs to the largest multinational companies

In-depth market knowledge, and understanding of local equipment requirements

Global after sales services including mould replacement, plant refurbishment and upgrades,

and fast-track delivery of replacement parts

The world of confectionery

Quality Confectionery | PAG E 2


Leaders in confectionery innovationThe confectionery industry thrives on innovation so we ensure our customers are able

to take advantage of the latest developments in processing, ingredient and flavour

technology. In our Innovation Centre at Peterborough, UK an extensive research

programme continually develops innovative equipment, processes and confectionery

products, in collaboration with alliance partners in ingredients and flavours.

We recognise that our customers’ success is driven by a flow of new and stimulating products. The

Innovation Centre contains a full range of development and testing facilities, backed by expert food

technologists, to help turn concepts into reality.

Customers can conduct equipment trials, develop new products and produce samples for test marketing

Full confidentiality is assured

Close collaboration with our alliance partners:

Sugar-free confectionery ingredient expertise

Depositing of gum base

Flavour technology

Our web site at www.confectionery-innovations.com contains a host of suggestions for

mouth-watering, attractive products; register at the web site to receive regular newsletters with the

latest product ideas


LAB DEPOSITOR


ConfectionerycookingCooking lies at the heart of the confectionery making process. All the important

properties critical to end product quality are dependent on consistent mixing and

controlled cooking. Our range of cooking equipment has been developed to meet

this need using a unique blend of process expertise and engineering skill. The

result is a range of equipment that confectioners throughout the world rely on to

produce exactly the right syrup for high quality products time after time.

Cooking for starchless depositing, die forming, slab forming, extrusion, cut and wrap and starch

mogul processes

Available for all types of confectionery including hard candy, sugar-free candy, toffee, caramel,

fudge, fondant, jellies, gums, liqueurs and panning syrups

l Advanced control helps achieve the highest levels of product quality and operating efficiency


PRESSURE DISSOLVER

MICROFILM CONFECTIONERY COOKER

AUTOFEED



Equipment range

Autofeed

Weighs and mixes up to 16 ingredients with full reporting for tight cost control

Dissolving

Batch and continuous systems for all types of confectionery syrup

Includes pressure dissolving to reduce energy costs

Colour/Flavour incorporation systems

A wide range of systems for adding colours and flavours to hard and soft candy in one, two,

three or more streams

Pastes, powders and encapsulated flavours can be added; volatile flavours are easily handled

Microfilm cooker

The industry standard for sugar and sugar-free high boiled and hard candies, including milk

and cream candies

Widely used for low boilings such as caramels, toffees, chews and fudges, high solids jellies

and gums

Applies vacuum onto a thin swept film for rapid cooking with negligible process inversion

Vacuum module for cooking of sugar-free syrups

Outputs range from 120-2800 kg/hour

Turbofilm cooker

Combines continuous dissolving and cooking of syrups in a single compact unit

Outputs range from 100-1000kg/hour

Carablend

Continuously cooks and caramelises toffee and caramel

Also used for cooling and blending

Outputs range from 250-1100kg/hour

Jet cooking

Specialist technology for the cooking of jelly products

Direct steam injection with accurate control of shear

TURBOFILM COOKER

CARABLEND COOKER

SUGAR-FREE SKID


Confectionerydepositing For hard candies, toffees, caramels, chews, gums, jellies and chewing gum,

depositing is the ideal production process. Improved consistency and efficiency

stem from continuous rather than batch processing, and depositing also offers

end product quality and variety unmatched by any other process.

Striped, swirled, layered and filled products are all possible from a single line

Different products can be made simultaneously

All products can be made in sugar-based and sugar-free formulations

Combination systems are available for hard and soft confectionery, or lollipops and candy

Low labour requirements to supervise a complete line

Precise control of piece shape minimises waste and improves packing line efficiency

Process description

Cooked candy syrup is deposited at final moisture into either rigid or flexible moulds, depending on

the product. The moulds travel the length of the cooling tunnel and return to the ejection point where

they are ejected using pins, air, or, in the case of flexible moulds, deformation. Efficient cooling is

achieved via fans circulating air in a contra flow direction to the mould movement. Refrigerated

cooling tunnels can be supplied for some applications.


SERVOFORMTM CONFECTIONERY DEPOSITOR

COMPACT DEPOSITOR


Deposited hard candy

Nowhere are the advantages of depositing more apparent than when making hard candy. Vibrant

colours and attractive patterns catch the eye, and mouth-watering flavours and texture combinations

stimulate the palette and emphasise the characteristic smoothness, clarity and flavour release of

deposited hard candy. There is limitless potential for innovative product development.

Product types

Clear hard candy, butterscotch and high milk or cream boils

Two, three or four colour combinations in stripes, swirls, layers or random patterns

Texture combinations - two colour hard candy with centre-fill, or hard candy shell with two

colour centre-fill (including gums, jam, chewing gum or chocolate)

High percentage centre-fill / thin shell products

Candy with inclusions of fruit, nut pieces or encapsulated flavours

All types of flavourings including powders, pastes and volatiles

Range of shapes including 3D and embossed

Sugar-free varieties with natural sugar-like properties

Equipment range

A Microfilm cooker with a ServoForm™ or Compact depositor provides a complete cooking

and depositing system.

ServoForm™ confectionery depositor

Low inertia head design allows outputs in excess of 2000 kg/hour

Servo control gives operators complete mastery of depositing process

Intelligent design features enable high levels of hygiene to be maintained

Low retention hopper avoids product tailing and reduces risk of process inversion

Full PLC control with touchscreen HMI enables easy operation of the complete process

ServoForm™ Duo / Universal / Gemini depositors

The ServoForm™ Duo depositor produces the full range of both hard candy and lollipops

The ServoForm™ Universal depositor produces both hard and soft confectionery on a

single production line

The ServoForm™ Gemini is a twin or triple headed depositor for high capacity

depositing and unique layered products

Compact hard candy depositor / Compact toffee depositor

A rapid return on investment for manufacturers entering the market or

switching from die forming to depositing

Space-efficient machines with typical installation times of three weeks

Outputs up to 1320 hard candy pieces per minute, or 1062 toffee pieces

per minute


AUTOFEED

MICROFILM COOKING SKID DEPOSITOR

COOLING TUNNEL


Lollipop depositingDeposited lollipops have much greater consumer appeal than those made using

traditional die forming. There is almost unlimited potential for variety in flavour,

texture and appearance while superior product smoothness, high clarity and rapid

flavour release enhance the taste experience. This creates profitable new

opportunities for a universally popular product.

Product Types

Clear hard candy, butterscotch and high milk or cream boils

Two, three or four colour combinations in stripes, swirls, layers or random patterns

Texture combinations - two colour hard candy with centre-fill, or hard candy shell with two colour

centre-fill (including gums, jam, chewing gum or chocolate)

Candy with inclusions of fruit, nut pieces or encapsulated flavours

All types of flavourings including powders, pastes and volatiles

Range of shapes including 3D balls and flat

Sugar-free varieties with natural sugar-like properties

Equipment

ServoForm™ Lollipop 600 and 950 depositors give capacities to 1332 lollipops per minute

ServoForm™ Duo produces lollipops and candy on the same line

Patented stick feeding, placing and detecting technology raises output and minimises labour costs

Accurate control of shape and weight reduces giveaway and improves packing line efficiency

Excellent hygiene with low maintenance

Automation systems ensure complete process control from ingredient handling through to

wrapping, with minimal labour


SERVOFORMTM LOLLIPOP DEPOSITOR

AUTOFEED

MICROFILM

AUTOMATIC STICK FEEDER/PLACER

DEPOSITING HEAD


Deposited soft confectioneryDepositing soft confectionery into flexible or rigid moulds revolutionises both end

product potential and production methods. Products with greater consumer appeal

can be conceived and produced efficiently and cost effectively. In particular

starchless depositing of gums and jellies removes the need for costly and

inefficient moguls while giving the sector a new lease of life by enabling the

introduction of traditional products with an innovative twist.

Products

Toffee, caramel, fudge, fondant crème, chews, gums and jellies can all be deposited

Mouth watering combinations of colour, texture and flavour incorporated in layered, striped and

centre-filled products are achieved through patented multi-component depositing technology

Low-cost starchless depositing of gums and jellies with a wide range of formulations

and recipes

Sugar-free versions offer further brand extension

Equipment

ServoForm™ Toffee for outputs up to 3100 toffee pieces per minute

ServoForm™ Universal with quick release moulds enables the production

of hard and soft confectionery on a single machine

A variety of shapes, colours and flavours can be produced simultaneously

Regimented discharge option allows direct linkage to an enrober

Starchless process reduces space needs and cost whilst improving

hygiene and safety


AUTOFEED

FONDANT CREME PLANT

TOFFEE COOKING PLANT

COOLING TUNNEL

SERVOFORMTM UNIVERSAL DEPOSITOR

DEPOSITOR


AirformTM

rotary moulded confectionery

Quality Confectionery | PAG E 1 0

Our proven scrapless rotary moulding technique transforms the traditionally

time-consuming and labour-intensive sheeting and cutting process of forming

lozenges and sugar based products. The highest levels of productivity, flexibility

and hygiene can now be achieved.

A wide variety of materials can be handled such as sugar-based pastes or doughs, marzipan,

chew mixes, fondants, praline, fudge and pharmaceutical pastes

Unique new product shape possibilities

Applications with or without starch via patented starch application technology

High levels of product weight and shape accuracy, with negligible scrap

Process equipment made to the high hygiene levels required for FDA validation

Regimented discharge for secondary processing

Easy roll changeover for different product runs

ServoGelTM

starchlessmoulding process forjellies and gumsStarchless moulding is the most cost effective method available for the manufacture

of jellies and gums. Production costs are significantly reduced compared with

traditional starch moulding while the specially developed process based on

ServoForm depositing technology produces jellies and gums of unmatched quality

and consumer appeal.

A complete process solution including recipes, product development, equipment and process support

Suitable for starch, starch gelatine and pectin recipes

Product varieties with stripes, swirls, layers or centre-fills

Up to 85% reduction in energy costs compared to starch moulding

Capital and other running costs also significantly reduced

Hygienic process ideal for functional and nutraceutical products

Complete cooking and depositing solutions from one supplier


Gum to mould deposited chewing gum

Quality Confectionery | PAG E 1 1

Nutraceuticaland functionalConsumer awareness of the convenience and health attributes of pharmaceutical

and functional confectionery is increasing. Advanced cooking and depositing

technology provides the high levels of end product consistency and quality

essential with premium priced volatile and functional ingredients.

A wide product range includes added-value throat soothers and nasal decongestants, plus

confectionery fortified with vitamins and herbal remedies

Depositing produces high quality products with a smoother, more soothing mouth feel than

other methods

Patented multi-component depositing provides confectionery with two or three delivery mechanisms

Process equipment manufactured to cGMP levels can be validated to FDA requirements; control

systems can be validated to 21 CFR Part 11

Gum is the fastest growing confectionery sector, driven by the clinically proven

dental health benefits of chewing gum. Innovative cooking and depositing

technology adds exciting products with sensory appeal and added-value health

benefits to the product range.

Unique new shapes of chewing and bubble gum can be made in sugar-based and sugar-free

versions; candy and lollipops can be produced with gum combinations

Multi-colour and multi-component technology creates diverse flavour and colour possibilities

In addition to dental care, gum can be a carrier for functional or nutritional properties including

nasal decongestants, throat soothers and vitamins

Full gum preparation equipment systems available from alliance partners

Complete new preparation to packaging systems provide entry into the deposited gum market;

existing hard candy lines can be retrofitted


Baker Perkins Ltd

Manor Drive

Paston Parkway

Peterborough

PE4 7AP

United Kingdom

T: +44 1733 283000

F: +44 1733 283004

E: [email protected]

I: www.bakerperkinsgroup.com/confectionery

I: www.confectionery-innovations.com

Baker Perkins Inc

3223 Kraft Ave SE

Grand Rapids, MI

49512-2027

USA

T: +1 616 784 3111

F: +1 616 784 0973

E: [email protected]


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