Baker Perkins will emphasise its innovative process and production expertise for the confectionery, snack and cereal industries at Agprodmash in Moscow in October.
Full detail of the exhibition can be found at www.agroprodmash-expo.ru/en/
In the confectionery industry, Baker Perkins’ starchless depositors are used extensively for hard candies, lollipops, toffees, caramels, jellies, fudge and fondant.
Compared to conventional methods such as die forming, starch mogul or cut-and-wrap, depositing provides a high quality, smooth product with accurate weight, size and shape characteristics. The process offers complete control throughout the system, rapid payback through minimal scrap, low production costs and hygienic operation with low maintenance.
Starchless depositing meets a growing demand for fortified functional and medicated hard candy and jellies carrying medications or dietary supplements. Functional, and especially medicated, candy is not new but the accuracy and hygiene of modern cooking and depositing techniques has broadened the range of potential applications.
The functional sector ranges from boosting the intake of essential nutrients - such as vitamins, minerals, fibre and protein - to adding beneficial supplements such as folic acid and Omega-3 to the diet. This sector also extends to sports nutrition, where candy is ideally suited to portable and convenient energy and recovery products.
Medicated products include ingredients such as antiseptics, menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion.
Depositing is increasingly the process of choice for confectioners wanting to develop original, high-quality jellies. It is suitable for jellies in solid, striped, layered or centre-filled varieties. Depositing offers greater quality and production flexibility: simultaneous production of several different products is possible. Depositing offers lower production costs than traditional methods such as die forming, starch mogul or cut-and-wrap.
A recent innovation is depositing of 3-dimensional jellies, adding a high-value, high-margin segment to the jelly industry. Depositing is the only method capable of manufacturing these complex shapes at high outputs and with low production costs.
3D jellies can be deposited in one or two colours; with stripes and layers; with solid or soft centre-fills; and with inclusions such as real fruit pieces. 3D product possibilities include balls or spheres; fruit shapes such as raspberries, strawberries and pears; animals and cartoon characters.
Also new is the ServoForm™ Mini, a flexible, batch production depositing system ideal for newcomers to the industry and companies producing confectionery in batches, including those needing to make a variety of products on one line. It is also ideal for product development in a laboratory, and can make a wide range of hard candy, soft candy and lollipops.
Cereal, Snacks and Ingredients
Twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality snacks and ready-to-eat cereals.
A standard system is a flexible way to enter a market at a low capital cost; extrusion systems can be expanded as a business grows and more complex products, or even a completely different product range, are required.
A new generation of extrusion equipment has been launched by Baker Perkins. The flexibility of the re-designed SBX Master™ twin-screw extruder range for cereal, snacks, ingredients and other food applications has been improved by increasing power, torque and speed.
A new preconditioner adds flexibility in the cereal and snack sectors when applied to denser and/or shear-sensitive materials. It is particularly advantageous when processing pellets for flaked cereals, pet products, and half-products.
Baker Perkins’ twin-screw extrusion technology can create significant savings in the production of ingredients for the food industry. Typical examples include breadcrumb, croutons, gluten free bread products, modified and pre-gelatinised flours, rusk for sausage fillings, and ice cream inclusions.
Compared with traditional ingredient processing, extrusion can bring significant savings in space, equipment, energy and labour; the process is also extremely flexible, enabling quick and easy switching between different recipes
Granola is a product attracting increasing attention, and Baker Perkins offers a range of equipment for the production of cereal clusters and granola bars. Both products are made by mixing, forming and drying or baking a continuous sheet that is kibbled into clusters for breakfast cereal, or slit and guillotined for bars.
There are several drivers for the growth of granola including increasing awareness of the health benefits of oats (high fibre, slow energy release and gluten-free), and the relentless growth of the cereal bar market.
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