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Baker Perkins ServoForm lollipop depositors
Baker Perkins has extended its range with ServoForm depositing technology for shaped and embossed lollipops.
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Baker Perkins Microfilm confectionery cooker
Energy-saving technology enhancing the efficiency of the Baker Perkins Microfilm confectionery cooker has been introduced by Baker Perkins. Optional features reduce energy consumption by reclaiming process heat that would otherwise be wasted.
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Baker Perkins ServoForm Gemini Plus triple-headed depositor
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.
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Baker Perkins ServoForm Gemini Plus lollypop depositor
The Baker Perkins ServoForm Gemini Plus is a triple-headed depositor for ‘long-term’, three-layered products with a ‘sandwich’ appearance. It is a development of the Gemini twin-headed unit used for two-component ‘long term’ layered confectionery.
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Baker Perkins ServoForm lollipop depositors
Improvements in lollipop depositing are being introduced by Baker Perkins. The piece weight range has been increased to between 9 and 31 g, and totally spherical ball lollipops can now be produced.
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ChocoMa E220 chocolate enrober and moulding machine
The ChocoMa E220 enables chocolatiers to enrobe or bottom coat pralines, bars, biscuits, cakes and pastries.
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Process Systems Services PSS industrial inline cooling tunnel
Process Systems Services’ PSS industrial inline cooling tunnel can be used for chocolate production and is also suitable for a range of confectionery or other food products.
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Fruit snacks and bars cooking process
The Baker Perkins ServoGel Natural cooking and depositing process can be used to produce a range of 100% fruit snacks and bars. Deposited fruit snacks can be marketed as bite-size pieces or bars, and are made from a variety of fruit sources, including paste, puree, pulp, juice/juice concentrate, peel and dried fruit.
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Coextrusion system
The target group for the two-lane coextrusion system from Handtmann Maschinenfabrik are producers of convenience products.
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Bar forming
Bosch Packaging Technology offers one-stop, customised solutions for the production of confectionery, muesli and cereal bars. The Contiline bar forming system brings advances to the forming, cooling, fanning-out, cutting and coating of bars.
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Sugar-free confectionery
When consumers were asked at the point of sale why they buy sugar-free lollies, health at 77% and taste at 67% were the main reasons by far. This demonstrates that sugar-free confectioneries have a convincing profile in terms of both nutrition and taste and as such offer the opportunity to align indulgence with a health lifestyle.
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Slow-release flavours for confectionery
LycoRed has launched a line of slow-release ingredients that may help confectioners retain taste for longer. Chewing gum and chewy lollies ordinarily maintain their good taste for less than 5 mins. LycoRed’s slow-release technologies prolong flavour release, improving the marketability of gums and lollies.
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Confectionary expansion
Baker Perkins has introduced a range of processes, equipment and end products, incorporating natural elements such as fruit, which enable confectionary, snack and cereal companies to produce health and indulgence ranges alongside traditional products.
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Cocoa bean winnower
In cocoa and chocolate manufacture, the dehulling of cocoa beans and preventing nib loss is an important step in order to ensure maximum yield. An optimally functioning dehulling plant ensures clean separation of the nibs and shell.
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Small-scale cocoa bean winnower
Bottom Line Technologies has built a small-scale winnower and the first system is being installed at The Original Hawaiian Chocolate Factory in Kailua-Kona, Hawaii. The winnower is suitable for artisan chocolate makers or for R&D.
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Shaft seals for problem sugar processes
MECO custom shaft seals keep things cooler than packed glands by absorbing shaft runout and keeping product out of the seal cavity.
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Ultrasonic snack bar guillotine
Production Techniques (PTL) designs and manufactures a large range of chocolate processing and bar manufacturing equipment. As an extension of this range, the company has designed a highly effective ultrasonic guillotine for use in nutritional, muesli, cereal and protein bar manufacturing, bakery, licorice and cakes. The guillotines can also be used with almost any food product that can be cut ie, fish, cheese, dried fruit, etc, regardless of how sticky it is.
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Chewing for calcium
The Wrigley Company has launched EXTRA Professional Calcium - a sugar-free gum that has been endorsed by Food Standards Australia and New Zealand (FSANZ) to be fortified with calcium. Chewing just two pieces of the gum for 20 minutes is claimed to achieve 10% of the recommended dietary intake (RDI) of calcium.
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Mints line for Asquith factory
The Wrigley’s factory in Asquith, NSW, has launched a new production line for Eclipse mints. After 5 years of profitable growth in the mint industry, the company has introduced the line to produce the mints exclusively for Australia, New Zealand and the Pacific Islands.
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Cadbury NZ returns to cocoa butter-only recipe
Cadbury New Zealand is removing palm oil from its Dairy Milk chocolate and returning to its previous recipe in response to consumer feedback.
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Chocolate Centre of Excellence opens in Switzerland
Nestlé has announced the establishment of the Chocolate Centre of Excellence, the company’s first R&D facility entirely dedicated to the development of premium and luxury chocolate.
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Replacing gear pumps at a chocolate factory
Watson-Marlow Masosine MR and SPS series positive displacement pumps have been installed at the factory of UK chocolate and confectionery specialist, Kinnerton. The first Masosine pump was introduced to replace a gear pump that was damaging product on an Easter egg production line, with a second model acquired recently to support a newly installed caramel production line.
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Magnetic filters keep chocolate iron free
Large European chocolate producers are using double-walled magnetic filters from Goudsmit Magnetic Systems to remove very fine iron particles (from 25 mhu) from liquid chocolate
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