{"id":884,"date":"2018-05-29T10:58:27","date_gmt":"2018-05-29T09:58:27","guid":{"rendered":"https:\/\/www.bakerperkins.com\/food-extrusion\/?p=884"},"modified":"2021-04-21T10:58:46","modified_gmt":"2021-04-21T09:58:46","slug":"starch-free-depositing-covers-the-complete-range-of-jellies-and-gummies","status":"publish","type":"post","link":"https:\/\/www.bakerperkins.com\/food-extrusion\/en\/news\/starch-free-depositing-covers-the-complete-range-of-jellies-and-gummies\/","title":{"rendered":"Starch-free depositing covers the complete range of jellies and gummies"},"content":{"rendered":"
\"Starch-free<\/figure>\n

Jellies and gummies of any texture – from soft pectin jellies to chewy gelatin gummies – can be made economically and at high quality by Baker Perkins\u2019 starch-free depositing process.<\/h4>\n

Two recent developments are milestones in the progress of starch-free depositing technology overtaking moguls as the production process of choice in these expanding markets. They bring significant opportunities to enlarge these sectors.<\/p>\n

Gelatin gummies can now be removed from moulds in a few minutes, rather than 24 hours, through a combination of world-leading gelatin producer Rousselot\u2019s new SiMoGel\u2122 solution, and Baker Perkins\u2019 ServoForm\u2122 depositors and cooking systems.<\/p>\n

The second innovation, from ingredient supplier CEAMSA, creates two opportunities. Deposited jellies that combine pectin and gelatin reduce demoulding time; and a combination of pectin and carrageenan achieves gelatin-like textures which are vegetarian \u2013 opening up major markets such as India and the Middle East, where gelatin is unacceptable.<\/p>\n

\"\"<\/p>\n

Functional and medicated jellies and gummies<\/h4>\n

Starch-free depositing of jellies and gummies is especially relevant for functional and medicated jellies and gummies, where the starch process cannot be considered. Hygiene – particularly the elimination of cross-contamination – and strict recipe accuracy are critical, making starchless depositing ideal through its consistent high-class products that support premium pricing and healthcare positioning. Crucially, depositing adheres to the principles of GMP and is readily capable of validation to FDA\/EMEA standards.<\/p>\n

Cost-effective for companies of any size<\/h4>\n

In the universal jelly and gummy markets, depositing is significantly more cost-effective than a mogul in every aspect, including capital and operating costs, floor space and process inventory. Most important of all, the absence of starch means no recycling, and lower costs for energy, labour and consumables. The absence of starch means that plant hygiene and the working environment are significantly improved.<\/p>\n

This all makes gummy production economically viable for companies of any size, from start-up operations to established high-output manufacturers. The established jelly and gummy market can be expanded with a colourful range of high-quality solid, striped, layered or centre-filled products.<\/p>\n

\"\"<\/h3>\n

Working with Baker Perkins<\/h4>\n

Companies looking to enter the jelly and gummy market, or switch their production process, will find Baker Perkins\u2019 years of experience of cooking and starch-free depositing in hard and soft confectionery invaluable.<\/p>\n

We do not just sell cooking and depositing equipment \u2013 we provide a complete service, with know-how gleaned from installing more than more than 500 starch-free depositing lines. Baker Perkins evaluates each customer\u2019s total requirement of recipe, product and output before specifying a system. Tests in our Innovation Centre will optimise both process parameters and equipment design.<\/p>\n

Read more:<\/h4>\n

Baker Perkins’ starch-free\u00a0systems for the production of jellies and gummies<\/a><\/p>\n

Baker Perkins’\u00a0UK \/ US Confectionery Innovation Centres<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Jellies and gummies of any texture – from soft pectin jellies to chewy gelatin gummies – can be made economically..<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[135],"tags":[],"sector":[136],"acf":[],"yoast_head":"\nStarch-free depositing covers the complete range of jellies and gummies - Food Extrusion<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bakerperkins.com\/food-extrusion\/fr\/news\/starch-free-depositing-covers-the-complete-range-of-jellies-and-gummies\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Starch-free depositing covers the complete range of jellies and gummies - Food Extrusion\" \/>\n<meta property=\"og:description\" content=\"Jellies and gummies of any texture – from soft pectin jellies to chewy gelatin gummies – can be made economically..\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bakerperkins.com\/food-extrusion\/en\/news\/starch-free-depositing-covers-the-complete-range-of-jellies-and-gummies\/\" \/>\n<meta property=\"og:site_name\" content=\"Food Extrusion\" \/>\n<meta property=\"article:published_time\" content=\"2018-05-29T09:58:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-21T09:58:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bakerperkins.com\/images\/uploads\/images\/news-starchless-depositing-covers-the-complete-range-1.jpg\" \/>\n<meta name=\"author\" content=\"John Cowx\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"John Cowx\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.bakerperkins.com\/food-extrusion\/en\/news\/starch-free-depositing-covers-the-complete-range-of-jellies-and-gummies\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.bakerperkins.com\/food-extrusion\/en\/news\/starch-free-depositing-covers-the-complete-range-of-jellies-and-gummies\/\"},\"author\":{\"name\":\"John Cowx\",\"@id\":\"https:\/\/www.bakerperkins.com\/food-extrusion\/#\/schema\/person\/7863829408e32d236c81683791e88e07\"},\"headline\":\"Starch-free depositing covers the complete range of jellies and gummies\",\"datePublished\":\"2018-05-29T09:58:27+00:00\",\"dateModified\":\"2021-04-21T09:58:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.bakerperkins.com\/food-extrusion\/en\/news\/starch-free-depositing-covers-the-complete-range-of-jellies-and-gummies\/\"},\"wordCount\":452,\"publisher\":{\"@id\":\"https:\/\/www.bakerperkins.com\/food-extrusion\/#organization\"},\"articleSection\":[\"Product Development\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.bakerperkins.com\/food-extrusion\/en\/news\/starch-free-depositing-covers-the-complete-range-of-jellies-and-gummies\/\",\"url\":\"https:\/\/www.bakerperkins.com\/food-extrusion\/en\/news\/starch-free-depositing-covers-the-complete-range-of-jellies-and-gummies\/\",\"name\":\"Starch-free depositing covers the complete range of jellies and gummies - 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