Solid Candy

ServoForm™ depositing systems produce multi-colour, multi-component candies in one, two, three and four colours; in stripes, layers and random patterns, with one or two hard or soft centre-fills, and with every possible colour and flavour.

Baker Perkins’ hard candy cooking and depositing systems facilitate production of an extensive range of attractive, high quality and colourful candies that cover both sugar and 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, layers and random patterns. Hard or soft centre-fills can be incorporated, with every possible colour and flavour.

Superior appearance, high clarity and rapid flavour release with a smooth ‘mouth feel’ are some of the key quality advantages created by depositing compared with die forming. The nature of the depositing 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.

Hard candy lines incorporate automatic weighing, feeding, dissolving, and colour / flavour / acid addition, as well as the market leading Microfilm™ cooker, which matches the ServoForm™ depositor in its ability to deliver superior quality with high operational efficiency.

Many confectionery companies find that visiting the Baker Perkins Innovation Centre at Peterborough, which include full trial and experimental production facilities, provides ideas to establish or extend their product portfolio.

Baker Perkins’ ServoForm™ depositor platforms enable the production of hard, jelly or fruit products that can be positioned as a healthy alternative to snacks or conventional confectionery, or used to improve profitability within the healthcare market.

Medicated, enriched or fortified pastilles, jellies and hard confectionery products can be manufactured in low-sugar or sugar-free formats, with no more than 1% fat. The technology is suitable for products containing ingredients such as vitamins, minerals, fibre and energy supplements. Healthcare positioning may be further enhanced by including fruit paste, juice or pieces. Real fruit juice can be added as a centre filling.

The hygienic nature of the ServoForm™ processes makes them ideal for production to validation standards for healthcare products. The system is particularly suitable for products where validation of the process is required: jellies made on a mogul line that includes starch recycling will struggle to meet this criteria

The nature of the depositing process creates complete control throughout the system, leading to extremely high dimensional, shape and weight accuracy with negligible scrap rates, and maximum hygiene.

As well as being capable of validation, Baker Perkins’ starchless depositing technology brings high standards of quality, convenience and hygiene to healthcare confectionery production, eliminating the time and cost penalty of the traditional starch process.

The ServoForm™ platforms offer a complete cooking, depositing and finishing process for healthcare products, based on continuous depositing at final solids into reusable moulds. Baker Perkins offers support at every stage of the process of bringing new products to market. In addition to equipment supply, installation and commissioning assistance is provided with product formulation, process development and operator training.

A pilot scale depositing line is available for customers to develop new products in the Baker Perkins Innovation Centre at Peterborough, UK.

REQUIRED EQUIPMENT