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Fondant Making Machines for Commercial Use

We supply turnkey fondant making solutions for large and small-scale commercial plants.

Many clients come to us after experiencing sub-par results or resource-guzzling inefficiencies from their current fondant machine.

Examples of common issues include:

Uneven crystal formation
Gritty or grainy texture
Irregular shapes and edges
Hygiene risks
Long production cycles

With over 100 years of perfecting our technology, systems and processes, you can consistently achieve the following outcomes:

Uniform, fine sugar crystallisation
Stable and smooth fondant crème
Correct moisture content and crystal structure
Reduce labour and space
Lower production cycle times
Minimal waste

With Baker Perkins, the solution is fully tailored to your needs, so you can opt for a modular, integrated line or an entire system installation or upgrade.

Integrated Fondant Machine Line

Autofeed: Autofeed
Weighs and mixes up to 16 dry and liquid confectionery ingredients into a homogeneous slurry. A continuous supply of the slurry is then fed to the cooker.
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Fondant & Fondant Crème Preparation: Fondant & Fondant Crème Preparation
The agitator crystallises the sugar into a fine fondant, while the syrup for the base forms a liquid confectionery crème with fine crystals. This can then pass to a ServoForm™ depositor.
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Colour / Flavour Incorporation: Colour / Flavour Incorporation
Colours, flavours, acid and frappé can be added in the mixing tube. With our solutions, there are plenty of opportunities to deliver classic or newer recipes.
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Fondant Machine for Sale

From the autofeeder to the colour and flavour addition system, our industrial fondant making machines enhance process efficiency and support food standard compliance.

Fondant & Fondant Crème Preparation

Supports continuous production of high-quality products.
The PLC control system reduces manual labour and makes operation easier.
Achieve up to 1,170 kg/hr for fondant and 1,650 kg/hr for crème.

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Fondant & Fondant Crème Preparation

Supports continuous production of high-quality products.
The PLC control system reduces manual labour and makes operation easier.
Achieve up to 1,170 kg/hr for fondant and 1,650 kg/hr for crème.

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Colour/Flavour Incorporation

Ensure accuracy of the final product, with reduced loss through evaporation.
Support rapid, ‘on the run’ changes for multi-product creations.
Freedom to choose the level of automation you require.

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Product Variations

These fondant machines create a wide variety of products to suit your current and future market requirements.

Enrobed Crèmes

Create perfectly shaped crèmes ready for chocolate coating.

Chocolate-Coated Bars: A hard chocolate shell is the perfect pairing with soft fondant. Experiment with dark, milk and white varieties to find the perfect combination.

Chocolate Fondant Selection: Alternatively, you can make a fancy selection box filled with enrobed crèmes – ideal for marketing as a gift.

Fondant & Fudge Products - Enrobed Fondant Crèmes

Added-Value Fillings

Recipes can incorporate fillings or inclusions before being enrobed.

Nut Inclusions: From a classic whole roasted hazelnut to pistachio pieces, there are plenty of opportunities to create the perfect fondant and nut pairing.

Jelly & Fruit Pieces: For fruity taste buds, you can also include jelly and fruit pieces to add a new sweet flavour and texture to the mix.

Liquid Cordials: You can also add liquid cordials, ideal for encasing glace cherries or for alcoholic chocolates.

Fondant & Fudge Products - Enrobed Fruit Cordials

Custom Shapes & Colours

The ServoForm™ depositor can produce a wide range of products simultaneously.

Shapes: From traditional chocolate bars to a selection box filled with various shapes, it’s easy to create custom shapes and finishes.

Colours: Support various colours to create appetising treats that stand out in the confectionery market and complement your flavours.

Flavours: From sweet fruits to earthier cocoa and nut flavours, the ability to add inclusions and support many ingredients means you can easily create classic and new flavour pairings.

Fondant & Fudge Products - Enrobed Fondant Bars

Why Choose Baker Perkins?

When you partner with Baker Perkins, you don’t just get the solution and then get left to your devices. We provide a turnkey service that includes one of the most comprehensive aftersales support packages in the market.

Our Lifetime Support package includes replacement parts, services, upgrades, rebuilds and training. All this contributes to reducing downtime while increasing the longevity of your systems to protect your investment and profit-making potential.

You’ll also have access to our Innovation Centre in Peterborough which allows you to trial new recipes in small batches before going into full production.

If you’re ready to take the next step and want to learn more about how our solutions could help you save money on overheads while improving the quality and/or quantity of your output, contact us today.

What is the maximum achievable shelf life for fondant crème?

The maximum achievable shelf life for commercially-produced fondant with preservatives is between one and two years.

What modifications are necessary to switch a production line from soft caramel production to fudge production?

Fudge making demands different conditions to that of caramel production. Fudge needs specialist agitation equipment to help it crystallise and also requires a lower cooking temperature than caramel. Our purpose-built, versatile machines support production of a wide variety of confectionery products with rapid, ‘on the run’ changes made possible.