Processing > Confectionery

Baker Perkins ServoForm Gemini Plus triple-headed depositor

04 November, 2010 by

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.

Baker Perkins ServoForm Gemini Plus lollypop depositor

03 September, 2010 by

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.

Mints line for Asquith factory

02 September, 2010

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.

Baker Perkins ServoForm lollipop depositors

06 July, 2010 by

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.

ChocoMa E220 chocolate enrober and moulding machine

06 July, 2010 by

The ChocoMa E220 enables chocolatiers to enrobe or bottom coat pralines, bars, biscuits, cakes and pastries.

Process Systems Services PSS industrial inline cooling tunnel

03 March, 2010 by

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.

Sustainable, multisensory and white - the latest confectionery packaging trends

14 December, 2009

The latest trends in confectionery packaging include new colour choices, sustainability and multisensory effects; and they can all be seen at ProSweets Cologne.

Cadbury NZ returns to cocoa butter-only recipe

18 August, 2009

Cadbury New Zealand is removing palm oil from its Dairy Milk chocolate and returning to its previous recipe in response to consumer feedback.

Fruit snacks and bars cooking process

06 July, 2009 by

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.

Coextrusion system

03 July, 2009 by

The target group for the two-lane coextrusion system from Handtmann Maschinenfabrik are producers of convenience products.

Bar forming

31 March, 2009 by

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.

Confectionary expansion

01 June, 2008

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.

Sugar-free confectionery

01 June, 2008

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.

Slow-release flavours for confectionery

01 June, 2008

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.

Cocoa bean winnower

01 June, 2008

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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