Coperion readies broad array of equipment for interpack showcase

The Coperion group’s innovative offerings have continued to empower confectionery manufacturers to push creative boundaries while maintaining economic and operational advantages, as it is set to demonstrate at this week’s interpack in Germany.

Among its key highlights for the market segment will be a lollipop stick placing system stands out in the industry for its exceptional quality and productivity, providing key benefits for customers around the world.

In addition, the company has also placed an emphasis on enhancing ingredient value by efficiently processing inexpensive raw materials, such as grinding granulated sugar into fine powders, located at Hall 4, C23 at the Düsseldorf Messe venue from 7-13 May.

Its advanced sifting and de-lumping solutions further optimise ingredient utilisation, reducing waste and improving overall process efficiency.
Depositing into solid moulds is the modern, efficient and hygienic alternative to traditional processes such as starch moulding, die forming and cut-and-wrap.

The company’s Baker Perkins starch-free depositing process solutions are highly automated with virtually no waste and no moulding starch to clean, dry and recycle resulting in minimised product costs, even at low volumes.

Mould materials and construction are carefully chosen to match the characteristics of the product and deliver high-quality candies with a uniform size, shape and weight and with a glossy finish and smooth texture.
Coperion Test and Innovation Centres in the US and UK offer the opportunity for testing, recipe development, training and a variety of other services.
Among the company’s technologies for confectionery are its Kemutec KEK Centrifugal Sifters with efficient cantilever design, tool-free cleaning and maintenance, as well as having Shick Esteve ingredient automation; dry and liquid ingredient handling. The group also offers K-Tron – precision feeding and weighing.

From Baker Perkins, its technology includes its JellyCook batch and continuous cooking systems for a full range of confectionery and nutraceutical products including pectin and gelatin gummies, hard candy, toffee/caramel, fondant and fudge

In addition, the Baker Perkins ServoForm starch-free depositing combine up to four components into a single candy with a range of patterns, including centre-filled, multi-colour, stripes, layers, and inclusions
Furthermore, Gabler Engineering’s Twin Screw Extruders combine mixing, kneading, and pulling into one continuous process, optimising efficiency and product quality, as part of the group’s overall capabilities.