The introduction of deposited 3-Dimensional jellies and the growth of confectionery carrying over-the-counter medications and dietary supplements were the focus of Baker Perkins’ presentation at ProSweets 2016 in Cologne (Koelnmesse Hall 10.1, Stand 044 – 31st January – 3rd February, 2016).
Making 3-Dimensional jelly confectionery using a depositor with a hinged mould is a significant innovation, providing an efficient method of making complex 3-D shapes at high output and high efficiency to ensure that production costs are kept low.
Conventional technologies can produce a contoured surface on the product but the bottom will always be flat. Baker Perkins’ new 3-D mould technology produces a true three-dimensional shape.
Product possibilities include balls or spheres; fruit shapes such as raspberries, strawberries and pears; and there are also merchandising opportunities linked to animals and cartoon characters. Baker Perkins can explore any ideas for new 3-D shapes in our dedicated confectionery Innovation Centre in Peterborough.
These jellies can be made in one or two colours, with stripes and layers, and with centre-fills – including liquid centres. Outputs from 600 to 1,200 kg/hour can be achieved, dependent on piece size.
This innovation is based on well-established technology used for Baker Perkins’ market leading lollipop depositing systems. 3-D jellies can also be produced in lollipop format, with the addition of a stick placing unit into the line.