Successful remote on-line machinery commissioning and start-up
- Product Development
This new option creates opportunities for innovative lollipops with contrasting textures. Centres such as chocolate, jam, jelly, fondant, gel or soft toffee can be surrounded by a hard candy outer, and there are virtually limitless potential varieties of colour and flavour.
The concept of soft-centred single-ball and flat lollipops has been around for some time. What the development of a double ball version adds is the opportunity to combine two lollipops into one. For example, a soft-centred ball joined to a standard, hard-filled or even another soft-filled ball to enable a range of truly unique products to be created.
This is an extension of depositing technology that is already well proven for making hard candies with soft centres and lollipops with hard centres. Soft centre lollipops can be made by only the depositing process because of the extreme accuracy of deposit and stick placement required.
Existing ServoForm™ depositing systems can easily be adapted to take advantage of this new capability, and customers can develop new products in the Baker Perkins Innovation Centre at Peterborough.
The development continues Baker Perkins’ extension of the lollipop product range. Single-ball, double-ball and flat lollipops with up to four components may be deposited in an infinite variety of stripes, swirls, layers and flavours; and with inclusions and hard or soft centre-fillings. Sugar-free and sugar options are also available.
Superior appearance, high clarity and rapid flavour release are key quality advantages of depositing. The nature of the process creates complete control throughout the system, leading to extremely high dimensional, shape and weight accuracy; negligible scrap rates and efficient wrapping; plus maximum hygiene with low maintenance.
Baker Perkins has almost a century of experience in the design, manufacturing and commissioning of complete cooking and depositing plants for confectionery, with over 600 systems operational world-wide. They are used to make a wide selection, including hard candy, lollipops, toffees, caramels, fudge, fondant, and jellies.
This follows our award last year of UK government funding to further develop twin-screw extrusion capabilities to p… twitter.com/i/web/status/1…29 March 2021
This week, Matt is working on the development of a dry fibrated TVP product in our Innovation Centre. This is a ver… twitter.com/i/web/status/1…29 March 2021
Over the course of the COVID-19 global pandemic, Baker Perkins has refined the capability to remotely commission an… twitter.com/i/web/status/1…22 March 2021
Technology ensuring equipment is Industry 4.0 Ready is being fitted as standard to all new Baker Perkins machinery:… twitter.com/i/web/status/1…08 March 2021
Baker Perkins has improved process control, performance and hygiene on all units in their Co-Ex Master co-extrusion… twitter.com/i/web/status/1…23 February 2021
Tomorrow (Feb 10th) is the final day to register for the American Society of Baking's virtual BakingTECH 2021 next… twitter.com/i/web/status/1…09 February 2021
Baker Perkins Limited, Manor Drive, Paston Parkway, Peterborough, PE4 7AP UK, Registered in England: No. 5708493
© 2021 Baker Perkins. All rights Reserved.
Web Design by Studio 24