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

Soft-centre double-ball lollipops

10 May 2015

The addition of soft-centred double-ball lollipops to the capability of Baker Perkins ServoForm depositors extends the diversity of product concepts in the lollipop sector.

This new option creates opportunities for innovative lollipops with contrasting textures.     Centres such as chocolate, jam, jelly, fondant, gel or soft toffee can be surrounded by a hard candy outer, and there are virtually limitless potential varieties of colour and flavour. 

The concept of soft-centred single-ball, and flat lollipops has been around for some time. What the development of a double ball version adds is the opportunity to combine two lollipops into one. For example, a soft-centred ball joined to a standard, hard-filled or even another soft-filled ball to enable a range of truly unique products to be created.   

This is an extension of depositing technology that is already well proven for making hard candies with soft centres and lollipops with hard centres.      Soft centre lollipops can be made by only the depositing process because of the extreme accuracy of deposit and stick placement required.  

Existing ServoForm depositing systems can easily be adapted to take advantage of this new capability, and customers can develop new products in the Baker Perkins Innovation Centre at Peterborough.

The development continues Baker Perkins’ extension of the lollipop product range.  Single-ball, double-ball and flat lollipops with up to four components may be deposited in an infinite variety of stripes, swirls, layers and flavours; and with inclusions and hard or soft centre-fillings. Sugar-free and sugar options are also available. 

Superior appearance, high clarity and rapid flavour release are key quality advantages of depositing.     The nature of the 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.

Baker Perkins has almost a century of experience in the design, manufacturing and commissioning of complete cooking and depositing plants for confectionery, with over 600 systems operational world-wide. They are used to make a wide selection, including hard candy, lollipops, toffees, caramels, fudge, fondant, and jellies.



Contact Details and Archive...

Print this page | E-mail this page

MOST VIEWED...


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Getting the Industry 4.0 journey started

Suzanne Gill finds out why the UK food industry needs to embrace the idea of Industry 4.0 and why the journey needs to start now. Full Story...

Your flexible friend in the food factory

Don’t get left out in the cold this Christmas

Self diagnostics: an enabler for predictive maintenance

http://www.appetite4eng.co.uk