Baker Perkins has launched a new version of its ServoForm lollipop depositor to make flat lollipops and has turned to 3D CAD and 3D printing to make test molds for trials.
Baker Perkins is urging manufacturers of functional confections to ditch starch-based molding because the method will not meet future hygiene standards.
Confectionery and bakery technology supplier Baker Perkins has opened its first sales office in South America in order to tap into potential in the market and to be closer to its customers
Baker Perkins Group has introduced an upgraded pillow crimper for co-extrusion that it has said maintains consistency and increases production capacity for cereals and snacks with centre-fillings.
Cost savings, a reduction in downtime and ease of fitting are the benefits claimed by a manufacturer for its new food extruder barrel liner replacement system.
Sweet makers are gearing up for the coming year by targeting trends
for healthy, natural and sugar-free ingredients as well as the
demand for innovation in growth sectors such as gum.
A new cost-cutting moulding and depositing system suitable for use
in the manufacture of jelly and gum confectionery has been launched
by UK firm Baker Perkins to attract confectioners previously
daunted by the processes involved.
Equipment to improve quality and minimise dough damage while
lowering production costs will be introduced to the wider European
market for the first time at the international baking fair in
Munich this week.
