News  Baker Perkins expands starch-free gummy depositor range View »
  • EN

Fondant & Fudge

Soft confectionery production for crèmes & fudge

Fondant & Fudge Typical Production Line

Process - Fondant
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.

Read More
Fondant & Fondant Crème Preparation

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 an optional ServoForm™ depositor.

Read More
Colour / Flavour Incorporation

Colours, flavours, acid and frappé can be added in the mixing tube.

Read More

Baker Perkins‘ fondant production systems provide complete cooking and depositing 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 to bulk production

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.

Improved product quality 

Product quality is improved through a more consistent shape: 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.

Flexibility and process control

Use of the fondant preparation system alongside Baker Perkins’ 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.

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…

Upcoming Events

Paint India

Mumbai , India

Expo Pack

Mexico City , Mexico

ProPak Asia

Bangkok , Thailand

ProPak Philippines

Manila , Philippines

Powder Coating Summit

Lombard, IL , United States

Plant Based World Conference and Expo

New York City, NY , United States

Confectionery Production World Confectionery Conference

Brussels , Belgium

ANUTEC International FoodTec India

Mumbai , India

IBIE 2022

Las Vegas, NV , United States

FOOMA

Tokyo , Japan

    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