Baker Perkins will emphasise why depositing is growing in popularity in the confectionery and healthcare industries at ProPak Vietnam in Ho Chi Minh City, March 21-23. There will also be an emphasis on the benefits of extrusion technology.
Baker Perkins will be represented on the stand of Vietnamese agents Rieckermann.
Full detail of the show can be found at www.propakvietnam.com
The high levels of accuracy and hygiene of the confectionery depositing process are combined with low production costs and an ability to make products that are unachievable with other methods. These attributes make depositing attractive across the hard candy, lollipop, standard and 3D jelly, gum, toffee, caramel, fudge and fondant sectors.
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 rapid payback through minimal scrap, low production costs and hygienic operation.
Simplicity of operation, flexibility and rapid changeover are major benefits. Control of the depositing process is fully automatic with recipe storage and recall enabling the depositor to be set up at the touch of a button.
The characteristics of depositing, which enable validation, makes this the only viable process for the growing variety of functional and healthcare confectionery carrying over-the-counter medications and dietary products typically fortified with vitamins, minerals, fibre or real fruit juice.
Any product that claims a functional benefit must have the active ingredients present in the quantities claimed. This requires the active ingredient to be accurately dosed; that it suffers minimal heat or mechanical degradation, and that the finished portions are precisely controlled.
Baker Perkins will introduce the ServoForm™ Mini, a flexible depositing system for small batch production which can make a wide range of hard candy, soft candy and lollipops. It offers outputs up to 54kg/hr and brings the benefits of depositing to companies producing confectionery in small batches, including those needing to make a variety of products on one line.
Extruded Cereal & Snacks
Twin-screw extrusion brings significant benefits to the food industry. Baker Perkins’ extruders are widely used for snacks, cereals and other food applications.
Extrusion is hygienic and energy efficient: all the action is in the short barrel – ingredients in, product out seconds later. If it is possible to make a product with an extruder, it is almost certainly the cheapest, most efficient and most compact method of making it. Conventional processing typically involves a great deal more equipment, time and cost.
Twin-screw extrusion technology is at the heart of versatile systems producing a wide range of products. 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.
In the snack industry companies can enter the market with an uncomplicated extrusion system making standard, direct expanded products and then extend the system as business expands to make a full portfolio of high specification, added-value snacks.
A standard line usually consists of an extruder, dryer and flavouring system. Modules that can be added include a co-extrusion die and pillow crimper for filled pillows, sticks and wafers; specialist cutters for chipsticks or croutons; a sheeting die and oven for baked crisps; plus dryers, fryers, ovens and coolers to form versatile plants capable of a wide range of high-specification snacks.
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