Deposing has many advantages over more traditional methods for producing soft confectionery products such as jelly, toffee, fondant and fudge. It is also by far the best method for a new generation of high-fruit snacks.
The versatility of depositing enables a wide range of soft products to be created, many of which would not be possible with the old processes. Precisely defined stripes or layers, with or without soft centre-fills, add interest and variety and present endless product development possibilities.
Depositing is also a very efficient process, with low labour and energy requirements as well as minimal waste. It is particularly suited to products that are subsequently enrobed, as the individual pieces can be optimally spaced on the enrober infeed.