Baker Perkins has introduced an on-line catalogue illustrating its portfolio of standard moulds available for confectionery depositing plant. It is designed to show the moulds for which tooling already exists, and which can therefore be delivered rapidly and cost-effectively.

Baker Perkins can provide customers with details of the configurations and shapes already available for their specific machine. With a design library stretching back over 40 years, the catalogue will also stimulate ideas for developing new products for new or existing plant.

This is the latest addition to the mould service package – from new design to refurbishment – developed to support the 500 APV Baker depositing plants at work throughout the world. Moulds are at the heart of all successful depositing lines. The quality and character of product and efficiency of the system depend on the correct choice of mould.

New deposited products can be brought to market faster and more economically using a combination of mould design on a 3D CAD system, and 3D rapid prototyping to make a single cavity test mould, trials on a new product within the Baker Perkins Food Innovation Centre can take place within three weeks of an initial idea.

Full colour 3D confectionery designs created on the latest CAD software can be transmitted electronically throughout the world for appraisal and approval by the customer. Rapid prototyping, proven by Baker Perkins in other sectors of the food industry, enables a design drawn on a CAD system to be formed to the exact size and shape proposed.

A test batch of product can then be produced quickly for assessment by research, development and marketing teams. Once the design is approved, construction of the production moulds can be fast-tracked.

There are three distinct types of mould. For hard candy, butterscotch and milk candies, aluminium moulds feature product ejection by a pin mechanism. Special FDA approved coatings have been developed for clean release and long service life. Existing moulds can be re-coated to extend life further.

For hard toffees, hard creams and chews, flexible rubber moulds with ejection by deformation of the mould are preferred. The product has to be firm enough to eject cleanly; softer products will suffer damage. Rubber formulas have been developed by Baker Perkins to ensure the best release and wear characteristics.

Soft toffees and creams, plus jellies and truffles, need rigid moulds, with ejection via a patented compressed air technique. With air de-moulding, many confectioners chose to introduce a variety of shapes across the mould for assortments.


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Email on bpltd@bakerperkinsgroup.com