Quality Confectionery

The world
of confectionery
Over the past 100 years our company has built a reputation for cooking and
depositing equipment that enables its customers to manufacture a breathtaking array
of high-quality products with strong consumer appeal. Continuous development has
expanded the scope of the process and manufacturers of many types of confectionery
can benefit from the greater quality, flexibility and versatility that our confectionery
technology offers.

Complete cooking and depositing solutions from ingredient handling through to packaging
Market leader with over 500 cooking and depositing systems installed
Innovative confectionery forming processes such as ServoGelTM and AirFormTM Rotary Moulding
Involved in the development of many successful confectionery brands
Client base ranges from the newest entrepreneurs to the largest multinational companies
In-depth market knowledge, and understanding of local equipment requirements
Global after sales services including mould replacement, plant refurbishment and upgrades,
and fast-track delivery of replacement parts

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Leaders in
confectionery innovation
The confectionery industry thrives on innovation so we ensure our customers are able
to take advantage of the latest developments in processing, ingredient and flavour
technology. In our Innovation Centre at Peterborough, UK an extensive research
programme continually develops innovative equipment, processes and confectionery
products, in collaboration with alliance partners in ingredients and flavours.

We recognise that our customers success is driven by a flow of new and stimulating products. The
Innovation Centre contains a full range of development and testing facilities, backed by expert food
technologists, to help turn concepts into reality.

Customers can conduct equipment trials, develop new products and produce samples for test marketing

Full confidentiality is assured

Close collaboration with our alliance partners:

Sugar-free confectionery ingredient expertise

Depositing of gum base

Flavour technology

Our web site at www.confectionery-innovations.com contains a host of suggestions for

mouth-watering, attractive products; register at the web site to receive regular newsletters with the
latest product ideas

LAB DEPOSITOR

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Confectionery
cooking
Cooking lies at the heart of the confectionery making process. All the important
properties critical to end product quality are dependent on consistent mixing and
controlled cooking. Our range of cooking equipment has been developed to meet
this need using a unique blend of process expertise and engineering skill. The
result is a range of equipment that confectioners throughout the world rely on to
produce exactly the right syrup for high quality products time after time.

Cooking for starchless depositing, die forming, slab forming, extrusion, cut and wrap and starch
mogul processes
Available for all types of confectionery including hard candy, sugar-free candy, toffee, caramel,
fudge, fondant, jellies, gums, liqueurs and panning syrups
l
Advanced control helps achieve the highest levels of product quality and operating efficiency

MICROFILM CONFECTIONERY COOKER

AUTOFEED

PRESSURE DISSOLVER

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 Equipment range
Autofeed

Weighs and mixes up to 16 ingredients with full reporting for tight cost control

Dissolving
Batch and continuous systems for all types of confectionery syrup
Includes pressure dissolving to reduce energy costs

Colour/Flavour incorporation systems

A wide range of systems for adding colours and flavours to hard and soft candy in one, two,
three or more streams
Pastes, powders and encapsulated flavours can be added; volatile flavours are easily handled

Microfilm cooker

The industry standard for sugar and sugar-free high boiled and hard candies, including milk
and cream candies

Widely used for low boilings such as caramels, toffees, chews and fudges, high solids jellies
and gums

Applies vacuum onto a thin swept film for rapid cooking with negligible process inversion

Vacuum module for cooking of sugar-free syrups

Outputs range from 120-2800 kg/hour

Turbofilm cooker
Combines continuous dissolving and cooking of syrups in a single compact unit
Outputs range from 100-1000kg/hour

Carablend
Continuously cooks and caramelises toffee and caramel
Also used for cooling and blending
Outputs range from 250-1100kg/hour

Jet cooking

Specialist technology for the cooking of jelly products

Direct steam injection with accurate control of shear CARABLEND COOKER

SUGAR-FREE SKID

TURBOFILM COOKER

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Confectionery
depositing
For hard candies, toffees, caramels, chews, gums, jellies and chewing gum,
depositing is the ideal production process. Improved consistency and efficiency
stem from continuous rather than batch processing, and depositing also offers
end product quality and variety unmatched by any other process.

Striped, swirled, layered and filled products are all possible from a single line
Different products can be made simultaneously
All products can be made in sugar-based and sugar-free formulations
Combination systems are available for hard and soft confectionery, or lollipops and candy
Low labour requirements to supervise a complete line

Precise control of piece shape minimises waste and improves packing line efficiency

Process description
Cooked candy syrup is deposited at final moisture into either rigid or flexible moulds, depending on
the product. The moulds travel the length of the cooling tunnel and return to the ejection point where
they are ejected using pins, air, or, in the case of flexible moulds, deformation. Efficient cooling is
achieved via fans circulating air in a contra flow direction to the mould movement. Refrigerated
cooling tunnels can be supplied for some applications.

COMPACT DEPOSITOR

SERVOFORMTM CONFECTIONERY DEPOSITOR

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Deposited hard candy
Nowhere are the advantages of depositing more apparent than when making hard candy. Vibrant
colours and attractive patterns catch the eye, and mouth-watering flavours and texture combinations
stimulate the palette and emphasise the characteristic smoothness, clarity and flavour release of
deposited hard candy. There is limitless potential for innovative product development.

Product types
Clear hard candy, butterscotch and high milk or cream boils
Two, three or four colour combinations in stripes, swirls, layers or random patterns
Texture combinations - two colour hard candy with centre-fill, or hard candy shell with two
colour centre-fill (including gums, jam, chewing gum or chocolate)
High percentage centre-fill / thin shell products
Candy with inclusions of fruit, nut pieces or encapsulated flavours
All types of flavourings including powders, pastes and volatiles
Range of shapes including 3D and embossed
Sugar-free varieties with natural sugar-like properties

Equipment range
A Microfilm cooker with a ServoForm or Compact depositor provides a complete cooking
and depositing system.

ServoForm confectionery depositor

Low inertia head design allows outputs in excess of 2000 kg/hour
Servo control gives operators complete mastery of depositing process
Intelligent design features enable high levels of hygiene to be maintained
Low retention hopper avoids product tailing and reduces risk of process inversion
Full PLC control with touchscreen HMI enables easy operation of the complete process

ServoForm Duo / Universal / Gemini depositors

The ServoForm Duo depositor produces the full range of both hard candy and lollipops
The ServoForm Universal depositor produces both hard and soft confectionery on a
single production line
The ServoForm Gemini is a twin or triple headed depositor for high capacity
depositing and unique layered products

Compact hard candy depositor / Compact toffee depositor

A rapid return on investment for manufacturers entering the market or

switching from die forming to depositing

Space-efficient machines with typical installation times of three weeks

Outputs up to 1320 hard candy pieces per minute, or 1062 toffee pieces
per minute

AUTOFEED

MICROFILM COOKING SKID DEPOSITOR

COOLING TUNNEL

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Lollipop
depositing
Deposited lollipops have much greater consumer appeal than those made using
traditional die forming. There is almost unlimited potential for variety in flavour,
texture and appearance while superior product smoothness, high clarity and rapid
flavour release enhance the taste experience. This creates profitable new
opportunities for a universally popular product.

Product Types

Clear hard candy, butterscotch and high milk or cream boils

Two, three or four colour combinations in stripes, swirls, layers or random patterns

Texture combinations - two colour hard candy with centre-fill, or hard candy shell with two colour
centre-fill (including gums, jam, chewing gum or chocolate)

Candy with inclusions of fruit, nut pieces or encapsulated flavours

All types of flavourings including powders, pastes and volatiles

Range of shapes including 3D balls and flat

Sugar-free varieties with natural sugar-like properties

Equipment
ServoForm Lollipop 600 and 950 depositors give capacities to 1332 lollipops per minute
ServoForm Duo produces lollipops and candy on the same line
Patented stick feeding, placing and detecting technology raises output and minimises labour costs
Accurate control of shape and weight reduces giveaway and improves packing line efficiency
Excellent hygiene with low maintenance
Automation systems ensure complete process control from ingredient handling through to
wrapping, with minimal labour

AUTOFEED

SERVOFORMTM LOLLIPOP DEPOSITOR

DEPOSITING HEAD MICROFILM

AUTOMATIC STICK FEEDER/PLACER

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Deposited
soft confectionery
Depositing soft confectionery into flexible or rigid moulds revolutionises both end
product potential and production methods. Products with greater consumer appeal
can be conceived and produced efficiently and cost effectively. In particular
starchless depositing of gums and jellies removes the need for costly and
inefficient moguls while giving the sector a new lease of life by enabling the
introduction of traditional products with an innovative twist.

Products

Toffee, caramel, fudge, fondant crme, chews, gums and jellies can all be deposited

Mouth watering combinations of colour, texture and flavour incorporated in layered, striped and
centre-filled products are achieved through patented multi-component depositing technology

Low-cost starchless depositing of gums and jellies with a wide range of formulations
and recipes

Sugar-free versions offer further brand extension

Equipment
ServoForm Toffee for outputs up to 3100 toffee pieces per minute
ServoForm Universal with quick release moulds enables the production
of hard and soft confectionery on a single machine
A variety of shapes, colours and flavours can be produced simultaneously
Regimented discharge option allows direct linkage to an enrober
Starchless process reduces space needs and cost whilst improving
hygiene and safety

SERVOFORMTM UNIVERSAL DEPOSITOR

FONDANT CREME PLANT

TOFFEE COOKING PLANT AUTOFEED

DEPOSITOR

COOLING TUNNEL

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ServoGel starchless TM

moulding process for

jellies and gums
Starchless moulding is the most cost effective method available for the manufacture
of jellies and gums. Production costs are significantly reduced compared with
traditional starch moulding while the specially developed process based on
ServoForm depositing technology produces jellies and gums of unmatched quality
and consumer appeal.

A complete process solution including recipes, product development, equipment and process support

Suitable for starch, starch gelatine and pectin recipes

Product varieties with stripes, swirls, layers or centre-fills

Up to 85% reduction in energy costs compared to starch moulding

Capital and other running costs also significantly reduced

Hygienic process ideal for functional and nutraceutical products

Complete cooking and depositing solutions from one supplier

Airform rotary TM

moulded confectionery
Our proven scrapless rotary moulding technique transforms the traditionally
time-consuming and labour-intensive sheeting and cutting process of forming
lozenges and sugar based products. The highest levels of productivity, flexibility
and hygiene can now be achieved.

A wide variety of materials can be handled such as sugar-based pastes or doughs, marzipan,
chew mixes, fondants, praline, fudge and pharmaceutical pastes

Unique new product shape possibilities

Applications with or without starch via patented starch application technology

High levels of product weight and shape accuracy, with negligible scrap

Process equipment made to the high hygiene levels required for FDA validation

Regimented discharge for secondary processing

Easy roll changeover for different product runs

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Gum to mould
deposited chewing gum
Gum is the fastest growing confectionery sector, driven by the clinically proven
dental health benefits of chewing gum. Innovative cooking and depositing
technology adds exciting products with sensory appeal and added-value health
benefits to the product range.

Unique new shapes of chewing and bubble gum can be made in sugar-based and sugar-free
versions; candy and lollipops can be produced with gum combinations
Multi-colour and multi-component technology creates diverse flavour and colour possibilities
In addition to dental care, gum can be a carrier for functional or nutritional properties including
nasal decongestants, throat soothers and vitamins
Full gum preparation equipment systems available from alliance partners
Complete new preparation to packaging systems provide entry into the deposited gum market;
existing hard candy lines can be retrofitted

Nutraceutical
and functional
Consumer awareness of the convenience and health attributes of pharmaceutical
and functional confectionery is increasing. Advanced cooking and depositing
technology provides the high levels of end product consistency and quality
essential with premium priced volatile and functional ingredients.

A wide product range includes added-value throat soothers and nasal decongestants, plus
confectionery fortified with vitamins and herbal remedies

Depositing produces high quality products with a smoother, more soothing mouth feel than
other methods

Patented multi-component depositing provides confectionery with two or three delivery mechanisms

Process equipment manufactured to cGMP levels can be validated to FDA requirements; control
systems can be validated to 21 CFR Part 11

Quality Confectionery | PAGE 11

Baker Perkins Ltd Baker Perkins Inc
Manor Drive 3223 Kraft Ave SE
Paston Parkway Grand Rapids, MI
Peterborough 49512-2027
PE4 7AP USA
United Kingdom

T: +44 1733 283000 T: +1 616 784 3111

F: +44 1733 283004 F: +1 616 784 0973
E: bpltd@bakerperkinsgroup.com E: bpinc@bakerperkinsgroup.com

I: www.bakerperkinsgroup.com/confectionery
I: www.confectionery-innovations.com