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(Continued from previous column, setting time for gummies reduced)
The development has focused on being able to remove the products from the moulds in the shortest possible time. A number of factors contribute to this, particularly that the syrup is deposited at final solids. This not only promotes rapid setting of Rousselot’s special SiMoGel formulation but also reduces the need for energy-intensive stoving or drying associated with the starch process, further strengthening the economic case for starch-free processing.
Setting times for gelatin gummies with additives have been reduced to as low as 15 minutes, although this can vary with the specific recipe, additives and final product characteristics required. To allow the product to achieve final texture and moisture some additional resting and/or drying time may be necessary, but is significantly less than a mogul line.
This is not an ‘off the shelf’ process. Every product is unique, especially in the healthcare industry, and trials are essential. A full range of test equipment along with expert process support is available in the Baker Perkins Innovation Centre. Baker Perkins supplies systems with outputs from 30 kg/hr up to 1.000 kg/hr.
Baker Perkins works closely with suppliers of other high-performance gelling agents, including pectin and carrageenan, on quick-set processes. These enable manufacturers to benefit from starch-free depositing across the full range of jelly and gummy textures.
Further information: Keith Graham at Baker Perkins. Tel +44 1733 283000. Email email@example.com www.bakerperkins.com or
Alan Burgess at A & A Marketing. Tel +44 1733 390227.
(Baker Perkins Gummies and Jellies continued from previous column)
ingredient additions are recalculated in real time to match quantities added rather than set points. It also enables precisely the right amount of active ingredients, colors and flavors to be added at the end of the cook cycle.
Accurate dosing of high-value active ingredients is critical in a process which must be readily capable of validation to FDA/EMEA standards. Addition at the end of the cooking process after evaporation ensures stringent control.
Gummies and jellies can be used to deliver a variety of functional ingredients including vitamins, minerals, protein, fiber, Omega-3, probiotics and energy supplements for sectors including nutraceutical, sports nutrition and pharmaceuticals.
The hygienic and precise nature of Baker Perkins’ ServoForm Mini starch-free depositing process makes it ideal for the functional confectionery market where lower consumption levels compared with standard confectionery creates the demand for low-output production. The system is also ideal for pilot plants in larger companies.
(More from our readers, continued)
Additionally, at last November's (2019) “Oneofakindshow” in Toronto, M Thompson Chocolates samples its chocolate specialties for two weeks in Toronto, ONT, Canada.
(continued from previous column, Stroud Jordan)
(continued from previous column)
Since 1993, Diane has served Blommer’s key strategic accounts within the Northeast and Mid-Atlantic regions, focusing specifically on the retail confectioners segment. She is an active contributing member of RCI, having served on the Board of Directors as well as on the Convention Planning Committee. Diane has been instrumental in helping to plan and coordinate many RCI events, including annual conventions, regional conferences, as well as RCI’s recent Winter Getaway to Costa Rica.
Diane’s high energy and positive attitude has been a gift to her colleagues, RCI’s association and the industry. Her passion for the success of others within the industry is evident by the way she continues to go above and beyond to ensure her customers receive the service they deserve.
Due to her dedication to RCI and the industry, the Board of Directors felt she was the best choice for this honor. "Diane has been an incredible supporter of the confectionery industry. Her loyalty and commitment does not go unnoticed, and we were privileged to present her with this award recognizing her contributions," says John Asher III, Asher’s Chocolates, 2018-2019 RCI President of the Board.
“I am honored to be to be chosen to receive the Henry J. Bornhofft Award, said Diane. “To be recognized by RCI is humbling and so very much appreciated.”
The Henry J. Bornhofft Memorial Award was established by the RCI Board of Directors in 1985. Each year a member of the confectionery industry is selected to receive the Henry J. Bornhofft Memorial Award at the annual convention in June. The recipient is a stand-out supplier member, who has exhibited many years of outstanding leadership, loyalty, friendship and has made significant contributions to the confectionery industry.
(continued Sweet Vegan Chocolates from previous column)
Along with quality ingredients and machinery, Young attributes the company’s success to its primary packaging supplier, Sweet Packaging, for beautiful boxes, candy pads and inserts. (Shown above, below) Knowledge of the products as well as suggestions for new items are Sweet Packaging’s strengths, she adds, plus, they are made in the USA.
“We believe in creating a unique look for our brand. Utilizing a standard Sweet Packaging chocolate colored box, we add our own custom ribbons and labels. This helps create our unique brand identity. The design elements of beautiful packaging are one of our core foundations.
“It’s all about the Sweet Vegan experience. “
Where to find Sweet Vegan’s chocolates
Young explains her products can be found in several different retail outlets, including Foodcellar Market Queens, Food Liberation, High Vibe and Fulton Star Market around New York City. Indianapolis boasts Sweet Vegan Chocolates in YATS; and in Connecticut, they can be found at Sweet Beets. Please visit her website and social media for more.
Sweet Vegan Headquarters, 414 W 121 Street, #34 New York NY, 10027
Website: www.sweetvegan.nyc, Social Media: @sweetvegannyc