Baker Perkins has over 50 years experience in cooking and starch-free depositing of sugar and sugar-free confectionery.

Superior appearance, high clarity and rapid flavour release with a smooth ‘mouth feel’ are key quality advantages of the depositing process, which creates complete control throughout the system.

Depositing offers greater quality and production flexibility with lower production costs than conventional methods such as die forming, starch mogul or cut-and-wrap. Benefits include extremely high dimensional, shape and weight accuracy; negligible scrap rates and efficient wrapping; plus maximum hygiene with low maintenance.