This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Sponsored Article

Baker Perkins at ProSweets 2018

08 January 2018

Baker Perkins will be using Prosweets 2018 (28-30 January in Cologne, Germany) to introduce a new technology designed to enable the production of gelatin gummies on starchless depositing systems. 

Gelatin producer Rousselot’s new SiMoGel gelatin allows gummies produced on Baker Perkins ServoForm depositors to dry in minutes, rather than the more typical 24 hours required with a conventional starch moulding mogul.

Starchless depositing of gelatin gummies offers reduced capital and operating costs compared with starch moguls, with significantly improved hygiene. Companies making pectin based gummies can diversify into gelatin at a low cost.

Baker Perkins starchless depositing systems are making inroads into the gelatin, pectin, starch and carrageen jelly and gummy sectors where, traditionally, starch moulds were used. The systems can produce full-form 3-Dimensional jellies and gummies; they are also increasingly used in the functional and medicated sectors.

Full-form 3-Dimensional jellies and gummies is a new high-value, high-margin market segment, into which Baker Perkins has recently introduced the first high-output, high efficiency machine, with a patented mould design ensuring 100% ejection of the products.

Starchless depositing into solid moulds is the only way to make these complex shapes. Intricate 3D shapes are not possible with a starch moulding system, which can handle only 2-Dimensional jellies with a flat top. 3D product possibilities include balls or spheres; fruit shapes such as raspberries, strawberries and pears; animals and cartoon characters. There is obviously potential for character merchandising linked to television and films.

The new 3D jelly concept appeals to companies new to the market, and established producers wishing to add 3D jellies to their range. The Baker Perkins ServoForm 3D depositor is the first fully automated, high-efficiency system and is capable of outputs ranging from 100 to 1,000 kg/hour. There is plenty of scope for scaling up as demand increases.

The accuracy and hygiene of modern cooking and starchless depositing techniques also make the process ideal for producing jellies and gummies with functional supplements, and this sector is expanding rapidly.

Functional jellies and gums can be fortified with a variety of ingredients with a healthy characteristic including fruit juice, real fruit pieces, fibre, protein and energy supplements. In healthcare, jellies and gums are used to carry vitamin and mineral supplements.

Some medicated products are more suitable for hard candy depositing, particularly where slow release of the active ingredient is required. These include antiseptics, menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion.

While functional and medicated candy is not new, modern cooking and depositing techniques have increasingly made depositing the process of choice. Crucially, the process adheres to the principles of GMP and is readily capable of validation to FDA/EMEA standards. The principal characteristics of depositing are central to the successful production of medicated and functional candy.

The process does not degrade expensive active ingredients, and there is high accuracy throughout mixing, cooking and depositing. Exactly the right proportion of active ingredients is added, every deposited piece is precisely the same weight, and the process is reproducible.

Contact Details and Archive...

Print this page | E-mail this page


Article image What role does refrigeration play in the supply chain?

Controlling the temperature of food across the whole supply chain is vital to extend shelf life. But how much can be gained by food manufacturers through careful monitoring at all process stages?Full Story...

Article image A recipe for continuous improvement success

Suzanne Gill reports on the important role that continuous improvement has to play in ensuring food processes remain profitable in an ever more competitive environment. Full Story...

How to deliver assured air quality for production sensitive sites

Hygienic drainage for food safety

Owning your hygiene culture