Baker Perkins has developed a range of high-value soft confectionery products using a multiheaded ServoForm depositing system - toffee cups, complete with different fillings, toppings and/or inclusions.
The two- and three-headed depositor technology employed to make these indulgence products, combined with flexible rubber mould technology, is claimed to produce high-quality luxury products more economically than many conventional processes.
The first head deposits a toffee cup, the second a filling - fondant, praline, chocolate, jam and jelly are among the possibilities. A third head can add a topping such as chocolate, or inclusions including nut or fruit pieces. Chocolate enrobing after cooling and regimented de-moulding is an additional feature.
The process utilises Baker Perkins’ ‘long term’ layering technology. A dwell time between each deposit allows the first to partially set before the next one is deposited. This physical separation means that each deposit can involve different components with varying colours, textures and flavours.
The ServoForm Gemini Plus is a triple-headed depositor for ‘long term’ three-layered products. It is a development of the Gemini twin-headed unit used for two-component ‘long term’ layered confectionery.
A multi-headed depositing system with metal moulds is used for new ‘long term’ three-layered hard candies with a genuine ‘sandwich’ appearance. The dwell time ensures distinct definition between layers: the most striking application is a sandwich of crystallised Xylitol between two layers of sugar-free hard candy.