Quality Confectionery
The world of confectionery 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 ServoGel TM and AirForm TM 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 Quality Confectionery PAG E 2
Leaders in confectionery innovation The 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 Quality Confectionery PAG E 3
Confectionery cooking Cooking 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. l 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 Advanced control helps achieve the highest levels of product quality and operating efficiency MICROFILM CONFECTIONERY COOKER AUTOFEED PRESSURE DISSOLVER Quality Confectionery PAG E 4
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 CARABLEND COOKER SUGAR-FREE SKID TURBOFILM COOKER Quality Confectionery PAG E 5
Confectionery depositing 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. COMPACT DEPOSITOR SERVOFORM TM CONFECTIONERY DEPOSITOR Quality Confectionery PAG E 6
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 Quality Confectionery PAG E 7
Lollipop depositing Deposited 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 AUTOFEED SERVOFORM TM LOLLIPOP DEPOSITOR DEPOSITING HEAD MICROFILM AUTOMATIC STICK FEEDER/PLACER Quality Confectionery PAG E 8
Deposited soft confectionery Depositing 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 SERVOFORM TM UNIVERSAL DEPOSITOR FONDANT CREME PLANT TOFFEE COOKING PLANT AUTOFEED DEPOSITOR COOLING TUNNEL Quality Confectionery PAG E 9
ServoGel TM starchless moulding process for jellies and gums Starchless 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 Airform TM rotary moulded confectionery 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 Quality Confectionery PAG E 1 0
Gum to mould deposited chewing gum 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 Nutraceutical and functional Consumer 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 Quality Confectionery PAG E 1 1
Baker Perkins Ltd Manor Drive Paston Parkway Peterborough PE4 7AP United Kingdom T: +44 1733 283000 F: +44 1733 283004 E: bpltd@bakerperkinsgroup.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: bpinc@bakerperkinsgroup.com I: www.bakerperkinsgroup.com/confectionery I: www.confectionery-innovations.com