Blog: New opportunities for jellies and gummies
He is responsible for all technical aspects of the company’s range of cooking and starch-free depositing systems, including performance, development, quality and costs.
Mark has a wealth of product and process know-how in confectionery engineering. He joined Baker Perkins as an electrical apprentice 26 years ago, later becoming a sponsored student at Loughborough University where he gained a degree in electrical and electronic engineering.
He is a Chartered Engineer – MIET, and has spent most of his career as an electrical and software engineer involved with confectionery equipment. Mark has a proven track record of working on key capital equipment projects, including plant commissioning, with confectionery companies around the world.
Starch-free depositing is the process of choice for confectioners wanting to develop original, high-quality jellies, gummies, hard candy, lollipops, toffees, caramels, fudge and fondant - including high-value medicated and nutraceutical products. Many cannot be made by any other process.
Depositing offers greater quality and production flexibility with lower costs than conventional methods such as die forming, starch mogul and cut-and-wrap.
Baker Perkins’ one-shot ServoForm™ starch-free depositing systems can combine up to four components into a single candy in a range of different patterns. Centre-fillings, multi-colours, stripes, layers, inclusions, sugar-free and sugar options are all available to bring variety and eye catching appeal.
We have a great opportunity for a Senior Mechanical Design Engineer here in our Peterborough office - check out the… twitter.com/i/web/status/1…15 February 2019
New blog: How our starch-free depositing systems are creating many new opportunities for jellies and gummies - from… twitter.com/i/web/status/1…12 February 2019 31 January 2019 31 January 2019
The unique design features and functionality of Baker Perkins’ new servo-driven mechanism for cookie wirecut machin… twitter.com/i/web/status/1…29 January 2019
We will be at @Prosweets in Cologne from Sunday! Join us in Hall 10.1 (Booth B040) to find out the latest in starch… twitter.com/i/web/status/1…23 January 2019