Baker Perkins 3-dimensional starchless jelly depositing

Baker Perkins has introduced technology to deposit 3-dimensional starchless jellies. The jellies can be made in one or two colours; with stripes and layers; with solid or soft centre-fills; and with inclusions such as real fruit pieces. The process uses quick-setting jelly formulations, typically pectin or carrageenan based.

Product possibilities include balls or spheres; fruit shapes such as raspberries, strawberries and pears; animals and cartoon characters.

Designs can be visualised and models made quickly using 3D CAD and 3D printing, which is also used to make test moulds for trials.

For fast changeover between production runs, the mould system uses clip-in moulds, allowing the replacement of just the moulds rather than the complete carrier system. This widens the range of products that a single line can produce, and this versatility may be enhanced by the ability to deposit multiple shapes in different colours simultaneously. Air ejection from the mould is hygienic and ensures the product is undamaged.

With outputs ranging from 100 to 1000 kg/h, initial low outputs can be scaled up. Accurate cooking and depositing techniques ensure weight and dimensional accuracy, no shrinkage and enhanced definition for intricate product shapes. The products are deposited as final solids so no drying is required.

Starchless depositing is hygienic with a fully automatic wash-through function, non-contact ejection system and no recycling of starch.