Baker Perkins: distinct advantages of starchless depositing

At interpack, Baker Perkins will emphasise why starchless depositing is growing in popularity in the confectionery and healthcare industries.

High levels of accuracy and hygiene are combined with low production costs and an ability to make products that are unachievable with other methods. These attributes make depositing attractive for all types of confectionery, including hard candy, lollipop, standard and 3D jelly, gum, toffee, caramel, fudge and fondant. The accuracy, hygiene and efficiency of starchless depositing make it uniquely suitable for medicated and healthcare products.
Starchless depositor exhibits at interpack will include the new ServoForm Mini flexible batch depositor and a high-output ServoForm depositor head suitable for hard and soft confectionery. There will also be a working demonstration of unique stick placing technology for flat lollipops, and Baker Perkins cooking systems for every type of hard and soft confectionery will be represented by a Turbofilm plate pack cooker and a Microfilm rotary evaporator.
The ServoForm Mini is a flexible, batch production depositing system which can make a wide range of hard candy, soft candy and lollipops. It offers outputs up to 54 kg/hr and brings the benefits of depositing – high quality, high efficiency, hygiene and versatility – to companies producing confectionery in batches, including those needing to make a variety of products on one line.
Baker Perkins has also developed a family of products for the lollipop sector – the latest addition is the 3D lollipop. The main types are the classic ball, double ball and flat lollipops in a variety of shapes. By varying the colours, flavours, patterns, fillings and textures within these shapes it is possible to create an unending flow of new product ideas to stimulate and sustain the interest of consumers.

interpack, Hall 4, Stand C 21