Baker Perkins will emphasise its innovative process and production expertise for the confectionery, cereal and extruded foods industries at Agroprodmash in Moscow in October.
Full detail of the exhibition can be found at www.agroprodmash-expo.ru/en/
Baker Perkins has almost a century of experience in the design, manufacture and commissioning of complete high-output confectionery cooking and starchless depositing systems to make gummies and jellies, lollipops, hard candy, fondants fudges, toffees and caramels.
Baker Perkins’ systems are making rapid inroads into the jelly and gummy sectors where, traditionally, starch moulds were used. Technology developments are contributing to this growth.
Recent developments mean that gelatin gummies can now be removed from the moulds in a few minutes, rather than 24 hours. Jellies combining pectin and gelatin reduce demoulding time; and a combination of pectin and carrageenan achieves gelatin-like textures which are vegetarian.
Jellies and gummies of any texture, from soft pectin jellies to chewy gelatin gummies, can now be made economically and at high quality by the starchless depositing process.
Starchless depositing of jellies and gummies is especially relevant for the fast-expanding functional and medicated jelly and gummy sectors, where the starch process cannot be considered.
Baker Perkins’ starchless jelly and gummy depositing systems also offer a unique capability to produce full-form 3-Dimensional jellies and gummies. This is a new high-value segment into which Baker Perkins has recently introduced the first high-output high-efficiency machine with a patented mould design ensuring 100% ejection of the product.
Lollipops appeal to wide range of different consumers, from adults looking for a tactile treat to children attracted by novelty shapes.
Starchless deposited lollipops have the greatest appeal because they can be produced in a limitless variety of stripes, swirls, layers and hard or soft centre-fillings, all with vibrant colours, a glossy finish and a smooth taste.
The three main types of lollipops are the classic ball pop, flat lollipops in a variety of shapes and the latest shape innovation, the double ball lollipop. By varying the colours, flavours, patterns, fillings and textures within these shapes it is possible to create an unending flow of new product ideas to stimulate and sustain the interest of consumers.
A flexible depositing system for small batch production which can make a wide range of hard candy, soft candy and lollipops will be highlighted.
The ServoForm™ Mini depositor offers outputs up to 54kg/hr and uses the same process and control technology as the well-established high-output ServoForm™ range of candy depositors.
It brings the benefits of depositing - high quality, high efficiency and versatility - to companies producing confectionery in small batches, including those needing to make a variety of products on one line. The potential range covers gummies and jellies, lollipops, hard candy, fondants fudges, toffees and caramels.
Baker Perkins is stressing the benefits twin-screw extrusion brings to the food industry. Extrusion is flexible, hygienic and energy efficient. If it is possible to make a product with an extruder, it is almost certainly the cheapest, most efficient and most compact method of making it. Conventional processing typically involves a great deal more equipment, time and cost.
Twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality foods such as snacks, ready-to-eat cereals, and ingredients. A standard system is a flexible way to enter a market at a low capital cost; extrusion systems can be expanded as a business grows and more complex products, or even a completely different product range, are required.
There is rising interest in the use of twin-screw extrusion to produce core ingredients for the food industry. Typical examples include breadcrumb, croutons, gluten free bread products, rusk for sausage fillings; and ice cream inclusions. The list has recently been extended to include modified flours and porous powders for products such as soups, sauces and drinks sold in powdered form for rehydration.
Compared with traditional ingredient processing, extrusion can bring significant savings in space, equipment, energy and labour; the process is also extremely flexible, enabling quick and easy switching between different recipes.
Granola is a product attracting increasing attention, and Baker Perkins offers a range of equipment for the production of cereal clusters and granola bars. The latest development is new equipment to make crunchy granola bars; it extends an equipment range which already includes regular granola bars and baked granola cereal.
Baker Perkins offers a choice of production systems for cereal – extrusion and rotary steam cooking. A complete range of unit machines combined with the process knowledge and engineering expertise to build them into reliable and flexible high-output systems enables Baker Perkins to provide lines for virtually every kind of breakfast cereal, from traditional corn flakes to modern filled pillows.
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