Baker Perkins will highlight innovations reinforcing the status of starchless depositing as the production process of choice for jellies and gummies. The company continues to work with ingredient suppliers Rousselot and CEAMSA to minimize setting times – the key to higher productivity. Recent work on the process as well as ingre-dient development enables gelatine gummies to be removed from moulds within minutes, rather than 24 hours; while using carrageenan as the gelling agent achieves gelatine-like textures in a vegetarian product. Jellies and gummies of any texture – from soft pectin jellies to chewy gelatine gummies – can now be made economically and at high quality by Baker Perkins’ starchless depositing process. Also possible are three-dimensional shapes such as fruits, animal characters, spheres and other geometric shapes. These are shapes that cannot be made on a starch mogul. On show will also be a ServoForm Mini depositor, a flexible depositing system for small batch production with outputs up to 54 kg/h.

ProSweets, Halle 10.1, Stand B40