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ServoForm™ Jelly

  • Benefits

    Baker Perkins' ServoForm™ depositors provide a continuous process for depositing jellies, gums and pastilles. Starch moulds are not necessary and the products do not require drying; this makes it ideal for natural snacks made from fruit or vegetables, as metal or starch moulding is not suitable for these types of products. 

    Starchless moulding is the most cost effective method available for the production of jellies and gums. The small footprint, low energy costs and elimination of starch significantly reduce production costs compared with traditional starch moulding and make it ideal for both established manufacturers and new entrants to the market. The specially developed process improves product quality while Baker Perkins' proven cooking and depositing technology opens up a whole new world of visually appealing products.

    Complete Process

    ServoForm™ depositing is part of a complete production package supplied by Baker Perkins. It includes ingredient, formulation and process parameters, product development and testing, as well as the process technology for cooking and depositing.

    Product flexibility

    The process is suitable for starch, starch gelatin or pectin jellies and gums in solid, striped, layered or centre-filled varieties. Simultaneous production of several different products is possible. Products may also be made from fruit or vegetable paste, or other ingredients derived from natural sources.

    High efficiency

    Solid rubber is used instead of starch moulds. The products are deposited with the required final moisture so no drying is required. This reduces energy consumption and labour costs significantly. Much less equipment and floor space is required compared to starch moulding lines so capital equipment cost is lower.

    Easy to operate, clean and maintain

    Set up is quick and easy using the simple touch screen HMI. Recipe control, full process visualization and alarm management make it easy to monitor and control the process.

  • Specifications

    Starchless moulding is the most cost effective method available for the production of jellies and gums. The small footprint, low energy costs and elimination of starch significantly reduce production costs compared with traditional starch moulding and make it ideal for both established manufacturers and new entrants to the market. The specially developed process improves product quality while Baker Perkins' proven cooking and depositing technology opens up a whole new world of visually appealing products.

    Ingredient preparation

    The characteristics of starch used in jellies means that a separate dissolving operation is required before sugar before starch is added. This ensures that both sugar and starch are completely dissolved before cooking.

    Outputs

    Two models are available with outputs ranging from 300 to 820 kg/hour

  • Full Equipment Range
    Weighing & Mixing  

     

     

     

     

    Autofeed

    Batch Dissolver

    AutoCook™ Systems  

     

     

     

     

     

     

    AutoCook™ Systems: Overview

    Microfilm™ Cooker

    Turbofilm™ Cooker

    Fondant & Fondant Crème

    Carablend™ Toffee Cooker

    Colour / Flavour Incorporator

    Depositing  

     

     

     

    Hard Candy

    Lollipop

    Soft Confectionery

    Jellies & Gums

    Multi-Product

    Compact Depositors

    Experimental Depositors

eSheet: ServoGel™

eSheet: ServoGel™

Brochure: Confectionery

Brochure: Confectionery

Complete Confectionery Process Lines

Complete Confectionery Process Lines

Cooking and depositing systems for hard candy, lollipops, fondant & fudges, toffees & caramels, jellies & gums, healthcare confectionery and Xylitol confectionery.

Lifetime Support for Confectionery Equipment

Lifetime Support for Confectionery Equipment

Parts, service, upgrades and rebuilds for your Baker Perkins machines for as long as they remain in production.