Baker Perkins ServoGel starchless moulding is the cost-effective alternative to starch moguls for the production of jellies and gums, with no compromise in quality. It removes the obstacle of high purchase and running costs that has prevented people entering this lucrative market. New depositing technology brings 21st century standards of quality, convenience and hygiene to jelly and gum production, eliminating the time and cost penalty of the traditional starch process. A full range of starch-, pectin- and gelatine-based recipes can be made, and the products benefit from enhanced shape definition and greater clarity. Striped, layered and centre filled (including liquid centre-fills) are among the possibilities, plus inclusions and intricate product shapes, as well as medicated and functional products. This is a complete cooking, depositing and finishing process based on continuous depositing at final solids into reusable moulds. Baker Perkins provides a total solution: recipe formulations, process technology, and equipment. Visit us at ProSweets 2007, Cologne, 29.01.07 to 01.02.07. Baker Perkins Hall 10.1, Stand E41.