Baker Perkins appoints chief confectionery engineer
Equipment manufacturer Baker Perkins has appointed Mark Bloomfield as its chief engineer overseeing creation of its confectionery systems.
He will be responsible for all technical aspects of the company’s range of cooking and starch-free depositing systems including performance, development, quality and costs.
The company explained that Mark has a wealth of product and process know-how in confectionery engineering. He joined Baker Perkins as an electrical apprentice 26 years ago, later becoming a sponsored student at Loughborough University where he gained a degree in electrical and electronic engineering.
Bloomfield is a chartered engineer – MIET, and has spent most of his career as an electrical and software engineer involved with confectionery equipment. He has a proven track record of working on key capital equipment projects, including plant commissioning.
Starch-free depositing is the process of choice for confectioners wanting to develop original, high-quality jellies, gummies, hard candy, lollipops, toffees, caramels, fudge and fondant -including high-value medicated and nutraceutical products. Many cannot be made by any other process.
Depositing offers greater quality and production flexibility with lower costs than conventional methods such as die forming, starch mogul and cut-and-wrap.
Baker Perkins one-shot ServoForm starch-free depositing systems can combine up to four components into a single candy in a range of different patterns. Centre-fillings, multi-colours, stripes, layers, inclusions, sugar-free and sugar options are all available to bring variety and eye catching appeal.
