Depositor improves product variety

6 March 2012 – Centre filled toffees, fondants and fudges are just some of the high value products that can be made on the new ServoForm soft confectionery depositor from Baker Perkins. Soft centres such as jam, cream, jelly, chocolate, praline and fruit paste can all be one-shot deposited to add value and variety to a product range

Two-component depositing capabilities can also be utilised to produce layered or striped soft confectionery, while solid inclusions such as nuts and fruit pieces can be added to broaden end product diversity. Where chocolate coating is required, the depositor can be configured to discharge in a regimented format, ideal for direct-linking to in-line chocolate enrobing.

The ability to deposit distinct components with varying combinations of colours, textures, shapes, sizes and flavours creates a potential for significant innovation and originality in product development.