Existing depositing systems can be easily adapted to produce double-ball products by fitting new sets of moulds, says Baker Perkins.
Product options range from one to four colours, centre-fillings, stripes, layers, inclusions, in sugar-free and sugar variants. More innovative choices can be created by the application of existing ‘short-term’ and ‘long-term’ layering capabilities.
For ‘short-term’ layered candy the second layer is deposited immediately after the first layer. There is some mixing of the syrups at the interface, but by carefully matching the deposited weight to bottom cavity volume, the final appearance is retained.
‘Long-term’ layered candy requires a depositor with two depositing heads spaced apart. It involves a dwell time between each deposit, allowing the first level to partially set before the next one is deposited. This ensures clear separation between deposits, allowing different colours, flavours, patterns and fillings in each layer.
Contact: Baker Perkins