Cooking & Starch-Free Depositing Systems

Continuous Cooking and Starch-Free Depositing Baker Perkins’ continuous cooking and starch-free depositing technologies bring exceptional levels of reliability, efficiency and low production costs to the manufacture of unique, high-quality confectionery and nutraceuticals. Our focus on creating innovative end-products allied to low-cost production can be seen in our commitment to both process development and equipment design. Our latest cooking and ServoForm™ depositing systems continue to deliver the best in flexible and efficient production, while setting new standards for ease of use, hygienic...

Products Every Baker Perkins cooking and depositing system is capable of a wide range of variations on the standard product type. Even the simplest two-component, single-head depositor can produce an array of solid, striped, layered or filled candies, and with four-component heads, lollipop depositing and multi-head configurations also available there is virtually no limit to product variety. e ffe To Ball, double-ball and flat lollipops in one, two, three or four colours, with a multicomponent capability providing solid, centre-filled, layered and striped options. Jellies, gummies, hard candy...

Functional & Medicated Baker Perkins’ ServoForm™ depositors enable hard candy, jellies, gummies and fruit snacks containing supplements for the nutraceutical, functional and medicated markets to be manufactured in a hygienic, starch-free environment. The ServoForm™ system lends itself well to process validation for regulated products. The process is consistent and repeatable, there is no recycling of starch and the equipment is hygienic and easily cleaned. The cooking and depositing process creates complete control throughout the system, leading to extremely high dimensional, shape and weight...

Low Output Systems Baker Perkins offers a range of confectionery cooking and depositing systems with outputs up to 50 kg/hr. Systems can be operated in either batch or continuous mode while consistent quality and accurate recipe control - especially of active ingredients - make these systems ideal for nutraceutical as well as confectionery manufacturers. Based on Baker Perkins’ proven cooking and ServoForm™ depositing technology, all units have the same specifications as the production-scale equivalent for precise scale-up. The systems handle the same range of products that can be made on a high...

High Output Continuous Systems - Jellies & Gummies Starch-free moulding is the most cost effective method available for the production of jellies and gummies. The elimination of starch from the process significantly reduces production costs and improves hygiene while the capability to produce a wider range of higher-quality products gives confectioners the ability to innovate and add value to their product range. The depositing process creates complete control throughout the system, leading to extremely high dimensional, shape and weight accuracy, negligible scrap rates and maximum hygiene. The...

High Output Continuous Systems - Hard Candy Cooking and depositing systems that facilitate production of attractive, high-quality and colourful hard candies using either sugar or sugar-free recipes. The ServoForm™ continuously deposits syrup into solid moulds using a starch-free process. The one-shot depositing action can combine up to four colours and components in a single piece to produce a wide range of attractive candies that have exciting taste and texture combinations. Multi-colour, multi-component candies can be produced in stripes or layers and hard or soft centre-fills can be incorporated....

High Output Continuous Systems - Lollipops Baker Perkins’ completely automated, high-capacity lollipop depositing technology produces high-quality lollipops with the potential for an almost unlimited product variety, and offers greater production flexibility than other processes. Lines can produce a wide range of lollipops in up to four colours, with a multi-component capability providing solid, layered and striped options for a variety of ball, double ball, 3D, shaped and flat lollipops. Centre-filled lollipops can be deposited to add a new range of textures to a product portfolio. Flat and...

Ball Lollipops Flat Lollipops The ServoForm™ ball lollipop system deposits cooked syrup into solid moulds using a starch-free process. One-shot depositing of up to four colours and components enables a vast array of visually appealing lollipops to be produced with exciting taste and texture combinations. Sticks are first fed into the moulds by an automatic insertion system. Placement mechanisms then ensure the sticks are accurately positioned and firmly held within the moulds before the cooked syrup at final moisture is deposited by the ServoForm™ depositing head. Multi-colour, multi-component...

High Output Continuous Systems - Soft Confectionery For toffee, caramel and fudge, Baker Perkins’ ServoForm™ depositing platform provides increased flexibility compared to other production methods. Toffee recipes and ingredients can vary widely, from budget to premium quality with high proportions of fat and milk. Baker Perkins’ systems can be specified to handle all recipes, with a full range of cooking temperatures and levels of caramelisation. A line with silicone rubber moulds can produce the full range of toffees, caramels and fudges. A metal mould with air ejection system may be specified...

High Output Continuous Systems - Fondant & Fondant Crème Cooking Baker Perkins provides complete cooking and depositing systems for the continuous production of fondant and fondant crème, which can be used in a variety of soft confectionery products. Base fondant can also be produced in bulk as an ingredient for bakers and confectioners. For base fondant, fully automatic ingredient weighing and mixing is followed by cooking and drum cooling. Agitation in a fondant beater then crystallises the sugar to produce a fine fondant. To produce a fondant crème, the fondant is passed to a crème mixer where...