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A range of laboratory scale depositors and cooking systems to produce hard and soft confectionery, and lollipops. They replicate precisely the procedure of a full-size plant. Results can be scaled up accurately for research, product development and test marketing purposes, with the minimum of time, effort and cost.

Process accuracy

The cooking machinery and the depositors have the same specifications as the full-size equivalent. This allows precise scale-up to a production environment. It removes all the uncertainty and inaccuracy associated with laboratory trials. These systems are flexible and economic, with rapid changeover between different product types. Recipe settings can be stored and recalled.

Product variety

The systems handle the same range of products that can be made on a full-size depositor.  These include hard candies, lollipops, toffee and caramel, jellies, fondant and fudge. Candies can be made in up to four colors, solid, striped, swirled, or layered. Color and flavor incorporation is done by hand to maximize flexibility. Inclusions such as nuts and cherries can be added.

For more information please visit the Baker Perkins website:

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