Confectionery

Continuous Starchless Depositing

Sugar confectionery has long been a favourite treat for consumers around the world. Whether it is the comfort of old favourites or the excitement of the latest products, the taste, convenience and affordability of candy has ensured that its popularity remains undiminished in both mature and developing markets.
Baker Perkins has been helping manufacturers prosper in this market since the very early days of high-output production. Today, our continuous cooking and starchless depositing technologies are bringing exceptional levels of reliability, efciency and low cost of ownership to the production of unique, high-quality confectionery. This focus on creative end-products allied to low-cost production can be seen in our commitment to both process development and equipment design. New end-products are crucial to the industry and Baker Perkins has a long history of introducing solutions that have pushed back the frontiers of innovative confectionery. Our Innovation Centre in Peterborough, UK is at the heart of this creative momentum. Fully equipped and staffed by expert process technologists, the centre provides customers and Baker Perkins engineers alike with the resources they need to develop future generations of exciting confectionery products. Our latest AutoCook cooking and ServoForm depositing systems continue to deliver the best in exible and efcient high-output production, while setting new standards for ease of use, hygienic design and energy efciency. Backed by our comprehensive Lifetime Support programme to ensure long-term performance and reliability, a cooking and depositing system from Baker Perkins will provide a high return on investment for many years.

Exciting products

proven systems

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Innovation, Performance and Lifetime Support

The ability of Baker Perkins confectionery lines to produce unique, high-quality products is matched only by their capacity for efcient, reliable production and low running costs. This blend of performance and exibility is being continuously enhanced with new developments that build on existing strengths, as well as introducing new capabilities.
Our development programme takes advantage of extensive customer feedback and unique process insight, gained through long experience in the industry, to ensure every new or improved feature meets a clear market need. New technologies, particularly in the elds of energy efciency and automation, are incorporated wherever possible, but only after their effectiveness, reliability and support has been carefully assessed and approved by our engineering team. Whether supplying a complete line or a single unit machine, we offer the same comprehensive service from start to nish. Our commitment to Lifetime Support includes full process and engineering assistance for the life of the investment Access to the facilities and personnel in our Innovation Centre is included as part of our process support, which often starts before the equipment is installed with initial product and process development. We include commissioning and training to get lines operational in the shortest possible time and provide ongoing assistance whenever required with, for example, new product introductions or process improvement exercises. We offer a comprehensive range of services to help maintain and improve line performance and also extend useful life. This covers everything from replacement parts to major repairs and rebuilds and includes on-site engineering services such as planned maintenance contracts, fault-nding and plant optimisation. There are also upgrades available to key features to improve performance and reliability. When choosing equipment from Baker Perkins, customers expect and get the best in terms of equipment specication, reliability, end-product quality and low cost of ownership. Lifetime Support ensures that these expectations are met for as long as the equipment is in production.

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Product and Process Innovation

Our Innovation Centre is staffed by expert process technologists who help customers turn concepts into commercially viable products. The centre contains a full range of development and test facilities for conducting equipment trials, developing products and producing evaluation samples, with the assurance of complete condentiality.
The centre houses bench and pilot scale depositing equipment plus a full range of cooking processes. Development work can comprise a number of small runs to test a range of different ideas, or longer runs to produce samples for test marketing or other types of assessment. All the equipment faithfully reproduces the processes used in full size plants so process settings and product characteristics achieved in the lab are easily transferred to a production environment. The Innovation Centre is also the focal point of our R&D programme. New equipment design is conducted simultaneously with end-product and process development to ensure not only that our systems perform efciently and reliably but also have the versatility to adapt to new market trends built-in. When it comes to creating new products we are able to offer many different types and variants to developers to use as a starting point. Possibilities are extended further by the option to use more than one depositing head and with the vast array of confectionery avours, colours and other ingredients added to the mix there is virtually unlimited product variety available. However, there is always room for more and we work with many manufacturers in our Innovation Centre on ideas and concepts which fall outside the normal parameters. For example, products with unusual shapes, unconventional ingredients and non-standard weights have all been developed recently with customers in the Innovation Centre.

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Product Types and Variants

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 lled candies, and with four-component heads, lollipop depositing and multi-head congurations also available then there is virtually no limit to product variety.

PRODUCT TYPES
Hard Candy Lollipops Jellies/Gums Toffee/Fondant/Fudge Cups

VARIANTS
SOLID* STRIPED* EMBOSSED* SOFT CENTRE FILL* HARD CENTRE FILL* THIN SHELL CENTRE FILL* SIDE BY SIDE* SHORT-TERM LAYERED* LONG-TERM LAYERED X2* LONG-TERM LAYERED X3* LARGE INCLUSION

All variants are available in sugar, low-sugar and sugar free versions *Available with Xylitol component

Ingredient, Flavours and Colours

In the Innovation Centre we work with ingredient, avour and colour suppliers on specic projects for customers as well as our own development programme. Our partners are able to support customers worldwide with both ingredients and technical support, ensuring that products created in our Innovation Centre may be accurately reproduced in a production environment.

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Technology and Systems

A complete Baker Perkins process line for sugar confectionery comprises an AutoCookTM system for weighing, mixing and cooking and a ServoFormTM depositor. Both are designed to offer exceptional levels of performance, whether supplied as stand-alone systems or combined into a full production line.
Making confectionery of the highest quality underpins everything we do. Combining perfectly cooked syrups with starchless depositing results in products of outstanding clarity, smoothness and avour release, characteristics that conventional processes simply cannot match. Continuous processing is a fundamental part of achieving this high quality as it ensures that every product is subjected to exactly the same process conditions. It also makes possible the high levels of output and efciency along with low cost of ownership needed to maximise return on investment. MICROFILMTM

AutoCook
The AutoCook range blends proven cooking technologies within a modular design to create a series of high-efciency cooking systems for many types of sugar, low-sugar or sugar-free confectionery. Both dedicated and multi-purpose systems may be created in this way, offering outstanding cooking performance and low cost of ownership.

AUTOFEEDTM

TURBOFILMTM

CARABLENDTM

FONDANT COOKING

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ServoForm and ServoGel Depositors

The ServoForm is also a modular system comprising depositor head, starchless mould set, cooling tunnel and automatic lollipop stick placer. Products can contain up to four simultaneously deposited components for maximum versatility, and late addition of colours and avours achieves this with minimum complexity. As well as exible lines for hard candy, lollipops and soft confectionery, combination lines for hard candy and either lollipops or soft confectionery are possible, enabling an even greater product range to be made on a single machine.
Multi-head systems can be supplied either to maximise output from a single line or for the production of the latest generation of multi-layered and cup products. SERVOFORMTM HARD CANDY Operating costs are kept low by fully automatic operation, including an automatic washout system and new servo-controlled drives that reduce the number of components. The ServoGel process deposits syrups at nal moisture into solid moulds instead of starch trays. The result is a range of high quality jellies and fruit snacks produced with signicantly lower capital and running costs plus a much reduced environmental impact.

SERVOFORMTM SOFT CONFECTIONERY

SERVOFORMTM LOLLIPOP

Controls
SERVOGEL JELLIES & FRUIT SNACKS
TM

Both AutoCook and ServoForm have their own control systems which can be linked to upstream and downstream systems as well as plant SCADA, MES and ERP. When supplied as part of a complete Baker Perkins process line the controls may be fully integrated with each other for centralised control, faster set-up and simplied operation.

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Baker Perkins Ltd Manor Drive Paston Parkway Peterborough PE4 7AP United Kingdom

Baker Perkins Inc 3223 Kraft Ave SE Grand Rapids MI 49512-2027 USA

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
Baker Perkins 05/11