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.

Options include centre-fillings, inclusions such as fruits or nuts, and layers; bars can be left plain or finished with a topping of cereal or nuts. For children, appeal can be increased by using the high-definition surface for convincing character images.

A ServoGel Natural system can sit alongside a fruit processing line to ensure maximum value is extracted from the fruit.

A convenient way for both children and adults to increase fruit intake, these products can be positioned as a ‘good for you’ alternative to conventional snacks and confectionery, or used to bring interest and variety to the health food market. Both adult and child versions may be fortified with vitamins, calcium, omega-3 and other functional ingredients to reinforce the healthy positioning.

Baker Perkins offers a complete production package that includes ingredient, formulation and process parameters, product development and testing, cooking and depositing equipment that interfaces directly with finishing and wrapping equipment, plus installation, commissioning and operator training. A pilot-scale depositing line is available for customers to develop new products in the Baker Perkins Innovation Centre at Peterborough, UK.

The hygienic ServoGel process combines low capital and running costs with a minimal space requirement. It is also suitable for conventional jelly confectionery: fruit juice or fruit pieces may be added to these products to enable them to be marketed with a healthier placement.

Compared with the established methods of making jellies, the ServoGel offers a shorter process, improved hygiene and significantly reduced production costs.