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Ball Lollipops

Ball & double-ball lollipop depositing technology

Ball & Double Ball Lollipops Typical Production Line

Process - Ball Lollipop
Autofeed

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.

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Microfilm™ Cooker

Firstly, sugar slurry is dissolved and partially cooked in a plate heat exchanger. Secondly, cooking to final moisture takes place in the Microfilm™ rotor. This creates a thin film of syrup which cooks rapidly without process inversion or burning of dairy ingredients.

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Colour / Flavour Addition

Incorporates colours and flavours into the cooked syrup via a gravity split feed system. Each colouring and flavouring system is specified to match the level of automation required by the customer and the characteristics of the depositing system.

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ServoForm™ Lollipop Depositor

Continuously deposits syrup at final moisture into solid moulds using a starch-free process. Sticks are then placed accurately and consistently by an automatic insertion system that keeps the sticks straight until the product has set.

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Baker Perkins’ completely automated, high capacity ball and double-ball lollipop depositing technology produces higher quality confectionery, gives the potential for an almost unlimited product variety, and offers greater production flexibility compared to die forming processes.

Versatile

Baker Perkins’ ServoForm™ lollipop depositors can produce a wide range of lollipops in up to four colours, with a multi-component capability providing solid, layered, striped, and filled options for a variety of ball and double-ball lollipops.

Innovative Products

Centre-filled lollipops, introducing fillings such as toffee or chewy centres, can be deposited to add a new range of textures to a product portfolio. Double ball technology brings a visually attractive alternative to conventional ball lollipops; these products have a unique consumer appeal that is further enhanced by the range of colour and flavour combinations available.

Consistent and Hygienic

ServoForm™ lollipop depositors continuously deposit syrup into solid moulds using a starch-free process. Sticks are then placed accurately and consistently by an automatic insertion system that keeps the sticks straight until the product has set.

Suggested Product Opportunities

Recommended Equipment

Latest News

Baker Perkins expands starch-free gummy depositor range

Baker Perkins has introduced a new starch-free depositor for gummies and jellies…

Immediate knowledge sharing, worldwide

Baker Perkins continues to revolutionise the way equipment is commissioned and maintained at customers’ sites…

New White Paper: Achieving clean label through machine design

Focussing on plant production techniques for pan bread using straight doughs, Baker Perkins’ latest white paper explains how machine design contributes to clean label or ingredient cost saving opportunities…

Appointment of Ekaterina Krakovskaya as Regional Sales Manager

Baker Perkins has strengthened its presence in Russia, Eastern Europe, and Italy with the appointment of Ekaterina Krakovskaya as Regional Sales Manager for the confectionery and biscuit sectors…

Automatic mould stacking and cooling cart system for ServoForm™ Mini starch-free depositors

Baker Perkins has developed an automatic mould stacking and cooling cart system for ServoForm™ Mini starch-free depositors…

A winning combination in India

Baker Perkins systems are installed in India in association with Satara-based technical partner Triple Pee Solutions Pvt Ltd (3P)…

Case Study: Remote extruder commissioning and start up at Asian Paints

A new twin-screw powder coating extruder at Asian Paints – India’s market leading paints company – was commissioned and started-up remotely by Baker Perkins engineers based at Peterborough in the UK…

Blog: Cookie weight variation – the causes and the cures

Tight control of cookie and frozen dough piece weight reduces giveaway and brings significant cost savings in dough and waste. Baker Perkins has addressed the issue through the new patent-pending TruWeight™ system which helps compensate for the machine and process variables that affect dough piece weights…

Gummy Caps combine the benefits of gummies with the efficient delivery of a capsule

Baker Perkins and Rousselot have extended the range of delivery forms for gummies for the functional and pharmaceutical sectors…

Blog: Unique heating control enhances TruBake™ DGF biscuit ovens

A prime reason why Direct Gas Fired (DGF) ovens are so widely employed in the biscuit industry throughout the world is that their heating systems are extremely flexible and can be fine-tuned to make virtually any kind of biscuit successfully – from low power-demand cookies to high power-demand crackers…

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    Baker Perkins Ltd – UK

    Manor Drive
    Paston Parkway
    Peterborough
    PE4 7AP

    Baker Perkins Inc – US

    3223 Kraft Ave. S.E
    Grand Rapids
    Michigan
    49512 2027