ProSweets reveals key launch for Baker Perkins starch-free gummies and jellies depositing system
UK-based equipment business Baker Perkins has introduced a new starch-free depositor for gummies and jellies, which took centre stage at last week’s ProSweets event, writes Neill Barston.
Despite the challenges of exhibiting at the event amid a major coronavirus spike, the show proceeded as hoped, with a pandemic-impacted total of 6,000 visitors across its four days.
With outputs up to 1,000kg/hr the company’s new ServoForm Flexi provides a hygienic and flexible alternative to many starch moguls applications, particularly in the rapidly growing functional, nutraceutical and healthcare markets.
As the business explained, the new line targets manufacturers looking for the hygiene and simplicity of starch-free depositing but with the longer setting times and versatility of moguls. Products using gelatin, pectin, carrageenan or blends as the gelling agent can all be handled.
Speaking to Confectionery Production at ProSweets, Cameron Gilchrist (right of pic), European sales account manager, explained there had been a positive response to its presence at the event, including its latest line.
He said: “It is really good to be back, as it feels like I haven’t seen the world in a long time, so this is an opportunity to re-engage with customers, so I’ve been excited about it.
“We’ve placed a high level of importance on this event – the world of technology has changed in the last couple of years, with people meeting over Teams and Zoom, but being in a single location with someone with machinery, is great, as it’s more relaxed.”
On its latest depositor line, he added that it filled a gap in the market for machinery of differing output volumes, and anticipated there would be a notable level of engagement from segments including those looking to develop product ranges including functional and neutraceutical series, which now extends to confectionery items.
Depositing is at final solids, so although the products need time to set before being demoulded no drying is required. Setting time varies according to composition, from a few minutes for some pectin recipes up to a maximum of four hours for gelatin. This significantly reduces the time, energy and space required for post-depositing operations.
At the end of the depositor the moulds are removed from the machine and stacked on pallets before being moved to a setting room.
After setting, the moulds are loaded into a demoulding machine where the product is removed gently and transferred to finishing processes such as oiling, sanding and conditioning before packaging.
Two versions of the ServoForm Flexi are available: a single depositing head gives outputs up to 500 kg/hour; a longer machine with two heads can produce up to 1000kg/hour. Each head can have one or two hoppers enabling solid, striped, centre-filled and layered products to be made. The hoppers can also be divided into two sections, each with independent servo control, so that two different products may be deposited simultaneously.
The Flexi uses the same servo-controlled depositing head that is found on every Baker Perkins ServoForm depositor, from laboratory machines up to high output systems. This offers well-proven accuracy, reliability and flexibility as well as easy cleaning and rapid changeover. Moulds are fed under the depositor head on an intermittent conveyor and lifted under the nozzles to minimise tailing.
The new ServoForm Flexi utilises lightweight plastic moulds specifically developed for the starch-free process. Sized 800 x 600mm they are designed to maximise output while being easy to handle.
They are stacked on pallets, either manually or by robot, for transport between operating stations and in the setting room. The mould stacks interlock for stability but allow air to pass through them in the setting room to promote rapid and even cooling. Choice of proven Baker Perkins cooking process to accompany the ServoForm Flexi depends on the end product. The industry-standard Microfilm cooker has a unique thin-film process; the Turbofilm is a plate heat exchange cooking system.
The hygienic and accurate qualities of Baker Perkins cooking and starch-free ServoForm depositing systems make them ideal for producing confectionery products for functional, medicated and healthcare markets, including nutraceutical, sports nutrition and pharmaceutical opportunities.
Jellies and gummies are used to deliver a variety of functional ingredients including vitamins, minerals, protein, fibre, CBD, Omega-3, probiotics and energy supplements.
Products from Baker Perkins systems are reproducible, and capable of validation, with the active ingredients present in precisely the quantities claimed.