Baker Perkins’ modular systems for incorporating colours and flavours into hard and soft confectionery help to create attractive, tasty and innovative end products. Systems include dynamic mixers, in-line mixers, mixing cones, and feed systems for small additions and powder. They range from simple manual procedures to full automatic control.
The new modular design enables installations to be configured for the exact number of colours and flavours used. Each CFA system is specified to match the level of automation required by the customer, and the characteristics of the depositing system. CFA systems can be integrated into existing confectionery cooking and depositing systems from Baker Perkins.
Accurate metering ensures consistent product quality and reduces costs by avoiding excess addition rates. Incorporating colours and flavours into the syrup at the last minute minimizes evaporation losses and allows rapid ‘on the run’ changes.
Heating, recirculation and mixing options are available to hold the ingredients in optimum conditions. Systems are fully integrated with line control systems, and self-draining to speed up cleaning at the end of each run. Hygiene has been an important design consideration: units are incorporated in a one-piece stainless steel frame with all materials in product contact to FDA approved standards.
A well-proven and open system comprising a rotating cone which can mix in colours, flavours and powders with minimum shear. The cones can be supplied with one, two and three way gravity split candy feed systems for single, two and three colour candies. They are simple to operate on a manual basis and require minimum automation. Build-up of powders at mixer in-feed is avoided, and powders and encapsulated flavours can be hygienically added.
Meters colours, flavours and acids into mixing systems. Can be used with both automatic and manual systems, and can be operatoror ratio controlled from the feed pumps. Hygienic peristaltic pumps provide precise control.
Provides high efficiency mixing in an enclosed cylinder and minimises costly flavour loss through flash-off and evaporation. Volatile flavours, such as eucalyptus and menthol, are easily handled; up to 18% less flavour is used compared to conventional systems.
For feeding of colours and flavours in powder form, such as Flexarome®, or for feeding powdered acids into confectionery syrups.