Blog: Innovation and expansion with starch-free depositing
Baker Perkins focused on the potential for new, high-quality deposited candies and lollipops at Pack Expo (booth 7255 in the Processing Zone). One shot ServoForm™ depositing systems combine up to four colours and components in a single piece. They offer greater product quality and variety, with lower production costs, compared with traditional methods such as die forming, starch mogul or cut and wrap.
The possibilities for innovation range from hard candy, through ball and flat lollipops to toffee, soft candies and jellies.
The latest ServoForm™ lollipop technology has the potential to generate an array of innovative high-quality flat lollipops. For the first time, interesting shapes, such as flowers and hearts, as well as the colours and patterns in the candy, can enhance the visual appeal of flat lollipops. Embossing the surface is another new way of increasing the interest and variety of round or shaped lollipops.
The new capability brings character merchandising to the lollipop sector. Connections to movie, music and sports themes are possible in the product rather than just the packaging. Seasonal ideas, typically for Christmas, Halloween and Valentine’s Day, can also be pursued.
This continues Baker Perkins’ policy of expanding lollipop product potential; totally spherical and conventional ball plus flat and 3D products are also available.
A multi-headed depositing system is also used for ‘long term’ three-layered products with a genuine ‘sandwich’ appearance. ‘Long term’ layering involves a dwell time between each deposit, allowing the first level to partially set before the next one is deposited. This clear separation gives a true ‘layered’ effect, with different colours, textures and flavours: the most striking application is a sandwich of crystallized Xylitol between two layers of sugar-free hard candy.
Centre-filled toffees, fondants and fudges are just some of the high value products that can be made on the new ServoForm™ Soft Confectionery depositor. Soft centres such as jam, cream, jelly, chocolate, praline and fruit paste can all be one-shot deposited to add value and variety to a product range
Two-component depositing capabilities can also be utilized to produce layered or striped soft confectionery, while solid inclusions such as nuts and fruit pieces can be added to broaden end product diversity. Where chocolate coating is required, the new ServoForm™ depositor can be configured to discharge in a regimented format, ideal for direct-linking to in-line chocolate enrobing.
Another innovation is a high added-value toffee cup, complete with filling and topping or inclusion. These indulgence products require a multi-headed depositor and flexible rubber mould technology - more economic, precise and hygienic than conventional processes.
The first head deposits a toffee cup, the second a filling – fondant, praline, chocolate, jam and jelly are among the possibilities. A third head can add a topping such as chocolate, or inclusions including nut or fruit pieces.
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