In the news . . . 
 
 
 
Baker Perkins unveils new lollipop stick placing system

Baker Perkins has expanded its portfolio of equipment for lollipop production with the introduction of the flat lollipop stick placer. This is the latest in a series of developments which have grown the family of lollipop products based on cooking and starchless depositing technology.

The new system accurately places, positions and secures the sticks in the moulds prior to candy being deposited. It guarantees that the sticks are consistently positioned perpendicular to the lollipop in both planes for a consistent, high-quality appearance.

A servo controlled stick feeder places the stick in the moulds and an alignment mechanism ensures that they are all correctly positioned before being pressed into clips that hold them in position while the candy syrup is deposited and cooled around them.

Flat lollipops are ideal carriers of character merchandising linked to television, films and video games. Depositing provides a very clear image on high-quality candy, allowing premium positioning.

As well as flat lollipops, Baker Perkins supplies high-capacity ServoForm systems for 3-Dimensional, ball and double ball lollipops in a variety of shapes. Varying the colors, flavors, patterns, fillings and textures gives the potential for an almost unlimited product variety, and offers greater production flexibility compared to die forming processes.

The ServoForm lollipop depositor can produce lollipops in up to four colors, with a multi-component capability providing solid, layered and striped options. All products can be produced in sugar-free varieties, and there is also the ability to add medicinal or nutraceutical elements.

As well as the ServoForm depositor, Baker Perkins’ lollipop systems include automatic weighing, feeding, dissolving, and color / flavor / acid addition, plus the Microfilm cooker - the industry standard for sugar and sugar-free high boiled lollipops and candies.

Superior appearance, high clarity and rapid flavor release with a smooth 'mouth feel' are key quality advantages of depositing. The nature of the process creates complete control throughout the system, leading to extremely high dimensional, shape and weight accuracy; negligible scrap rates and efficient wrapping; plus maximum hygiene with low maintenance.

Baker Perkins supplies complete, automated confectionery cooking and depositing plants, used extensively for hard candies, lollipops, toffees, caramels, fudge and fondant. High output and high efficiency with greater quality and production flexibility, low production costs and hygienic operation are the main benefits that depositing brings to these sectors compared to conventional methods such as die forming, starch mogul or cut-and-wrap. 

Office Locations: Baker Perkins Ltd., Peterborough, UK; Baker Perkins Inc., Grand Rapids, MI, USA.

 

 
 
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A few of our clients include: 
  •   AMP Rose Ltd., UK
  •  Adams & Brooks, Inc., Los Angeles, CA
  •  Baker Perkins, Peterborough, England
  •   Blommer Chocolate Company, East Greenville, PA
  •   Carle & Montanari USA, Inc., Raleigh, NC / CM-OPM
  •   Centerchem, Inc., Norwalk, CT
  •   Chocolate Artistry, Northbrook, IL
  •  Gimbal Brothers Candy Co., So. San Francisco, CA 
  •   Hilliard's Chocolate System, MA
  •  Kookaburra Liquorice, Sydney, Australia
  •   Multifilm Packaging Corporation, Elgin, IL
  •   Packexpo.com
  •   Savage Bros. Co., Elk Grove Village, IL
  •   Seattle Chocolate Co., Seattle, WA
  •  Sollich N.A. 
  •  Varick Enterprises
  •  Veritas Chocolatier, Glenview, IL

 

I don’t care how you use my name – just use it!” – Anonymous

 




 

 

What We Do

With a wide range of experience in public relations, advertising, sales, and the international confectionery field, our intent is to help your company enhance its strategy for growth.
  • press releases
  • custom published materials
  • articles and story ideas
  • placements for your news 
  • social media
  • open houses for special events and trade shows
  • advertising products

 
Shown at Pack Expo Las Vegas, above, is Sollich's new blower assembly in the Enromat M6 enrober.
 
Pack Expo review:
PACK EXPO Las Vegas features confectionery equipment, packaging suppliers during ‘largest PELV in history’

According to PMMI, “Capping off an unprecedented year of record-breaking events in the PACK EXPO Portfolio of Trade Shows, PACK EXPO Las Vegas and Healthcare Packaging EXPO 2017 welcomed nearly 1,000 more attendees than 2015, making it the largest PACK EXPO Las Vegas in history. Preliminary numbers reveal 29,500 attendees and 2,000 exhibiting companies convened over almost 900,000 net square feet of the Las Vegas Convention Center.” The show took place September 25 - 27.
 
Additionally, many equipment and packaging manufacturers relevant to confectionery drew focus to sweets and snacks products . . . For example:

Sollich KG of Germany, a leading global supplier of enrobers, tempering systems, cooling tunnels, and bar forming equipment exhibited these plus a complete line of optional supplementary equipment. At Pack Expo Las Vegas 2017, Sollich displayed their Enromat® M6 1050 CIP enrober and a new Thermo-Flow 1050 KK cooling tunnel re-designed with Gullwing PU-Covers at the Sollich NA booth.

Sollich’s Enromat® M6 1050 CIP enrober boasts innovative design and incorporating the latest components available in building this state-of-the-art machine.

The Sollich NA booth was staffed by Bob Limburg, John Holland, Danila Daniloff, Sean Burns and Amanda Youngers of Sollich North America, Peter Koch and Klaus-Dietrich Franzmeier of Sollich KG, Martin McDermott and Andreas Janko of Chocotech GmbH and Tony Puchtinger representing Sollich KG’s service department.
 

 Mark your calendars for Pack Expo International, Chicago, October 14 – 17, 2018.

 


 
Publicist / Media Expertise

As we create press releases and custom published materials, develop story ideas, place articles in local and/or business media in print and on-line, write freelance articles for web- or print-based media, our services help you develop first-time or long-term publicity vehicles for the business-to-business confectionery market. Let us do the leg work!

PLUS: Pat Magee’s Candymail email newsletter for the industry offers readers news they might not find elsewhere, and about friends and associates in the industry.

Candymail showcases our writing style, and gives readers insider information. 

 

Finding what you're looking for. . . . 

For example: If you want parrots, we'll find a pair of macaws made of Jelly Belly jelly beans!
(with approvals, of course).
 

Courtesy, The Jelly Belly Candy Company.