Fondant Preparation & Depositing
Weighs and mixes up to 16 dry and liquid confectionery ingredients into a homogeneous slurry. Individual ingredients are fed via a weigh hopper into the mixer and mixed during the fill cycle to produce a consistent slurry. Batches are fed from the Autofeed mixing tank to two reservoir tanks to facilitate a continuous feed to the cooker.
Agitation in a fondant beater leads to crystallisation of the sugar for fine fondant. The syrup produced for the base fondant continues to secondary processing to form a liquid confectionery crème with fine crystals, which passes to the depositor.
Colours, flavours, acid and frappé can be added in the mixing tube.
4. ServoForm™ Soft Confectionery Depositor (optional)
If depositing the fondant rather than enrobing; syrup is deposited at final moisture into silicone or metal moulds, then cooled.
- Fondant Confectionery
Baker Perkins provides complete cooking and depositing systems for the continuous production of fondant and fondant crème, which can be used in a variety of soft confectionery products such as enrobed jellies and chocolate-coated crèmes.
Individual fondants can be produced in a range of colours, flavours and shapes, and can incorporate centre fillings such as nuts, jelly, fruit pieces and liquids. Base fondant can also be produced in bulk as an ingredient for bakers and confectioners.
To produce a fondant crème, the fondant is passed to a crème mixer where it is combined with hot ‘bob’ syrup. This is cooked with the fondant syrup but bypasses the cooling and beating stages. Adding hot syrup to the beaten fondant produces a fine crystal confectionery crème, ideal for depositing.
Product quality is improved through a more consistent shape, and depositing brings the flexibility of making a variety of shapes, colours and flavours simultaneously. The regimented discharge from the depositor enables a direct link to the enrober for output that is chocolate coated.
Use of the fondant preparation system alongside the ServoForm™ depositor provides great flexibility and process control. Compared with traditional forming processes, space and labour requirements and cost are reduced, while hygiene and safety are improved. Production cycles are cut considerably.
For base fondant, fully automatic ingredient weighing and mixing is followed by cooking and drum cooling. Agitation in a fondant beater then crystallizes the sugar to produce a fine fondant.
- Required Equipment
Weighing & Mixing Cooking Depositing
View some of the fondant products that can be made on Baker Perkins' process lines.
Baker Perkins offers all its customers facilities to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.