Baker Perkins’ modular ServoForm depositing systems comprise a depositor head with a specified starch-free mold set and cooling tunnel. A full range of equipment, from cooking and depositing to product finishing, allows Baker Perkins to offer everything needed to set up a starch-free molding line to provide continuous, fully automatic confectionery production process.
Greater product variety plus high quality, efficiency and output are the main reasons for choosing Baker Perkins’ starch-free toffee, caramel and fondant cooking and depositing systems rather than any traditional process. This is also by far the best method for a new generation of high-fruit confectionery.
Production benefits
Continuous, integrated production from feeding to cooled product combines consistent size, shape and weight ideal for enrobing with low labour and energy needs, and minimal waste.
Toffee and caramel
Depositing extends the full traditional range to products that cannot be made by any other method with center-fills, stripes, whirls, colors and flavors providing endless possibilities.
Fondant and fondant crème
Complete, continuous cooking and depositing systems provide individual fondants in a variety of colors, flavors and shapes; base fondant in bulk as an ingredient; and crème, ideal for depositing.
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Confectionery
