New Industrial Extrusion Innovation Centre opens
- Company News
Baker Perkins highlighted its process and product innovation capability for the confectionery industry at Gulfood Manufacturing, located in the British Pavilion stand S-F29.
Baker Perkins is the acknowledged market leader in cooking and starchless depositing systems for confectionery, making a wide selection, including hard candy, lollipops, toffees, caramels, fudge, fondant, and jellies.
Baker Perkins’ one-shot ServoForm™ depositing systems can combine up to four components into a single candy as stripes, layers or random patterns; with hard or soft centre fills; and with virtually limitless colour and flavour variations to bring variety and eye-catching appeal. There is the potential for far greater interest and variety than traditional methods such as die forming, starch mogul or cut and wrap.
There was a focus at Gulfood on the application of deposited hard candy and jellies to carry over-the-counter medications or dietary supplements. Functional, and especially medicated, confectionery is not new but the accuracy and hygiene of modern cooking and depositing techniques has broadened the range of potential applications.
The functional sector ranges from boosting the intake of essential nutrients such as vitamins, minerals, fibre and protein to adding beneficial supplements such as folic acid and Omega-3 to the diet. This sector also extends to sports nutrition where confectionery is ideally suited to portable and convenient energy and recovery products. Medicated products include ingredients such as antiseptics, menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion.
As well as being more palatable than the alternatives of tablets or capsules, confectionery also overcomes a psychological barrier caused by the association of these delivery systems with illness and medical intervention.
Of the technologies available to the medicated and functional confectionery sectors, depositing is undoubtedly the most appropriate because of the hygiene, accuracy and product quality it offers. Additionally, the process adheres to the principles of GMP and is readily capable of validation to FDA/EMEA standards.
Information on the exhibition can be found at http://www.gulfoodmanufacturing.com
Our new Industrial Extrusion Innovation Centre is now open for coating, chemical, plastics and pharmaceutical trial… twitter.com/i/web/status/9…07 November 2017 03 November 2017 01 November 2017 30 October 2017 24 October 2017
New blog: Using the Tweedy Mixer for other doughs, including liquid sponge, sponge and dough, and sourdough… twitter.com/i/web/status/9…19 October 2017