MU May / June 2015

46 MACHINERY UPDATE MAY/JUNE 2015 www.machineryupdate.co.uk
Feature: Confectionery
Confectionery is a
great way to carry
OTC medications
The pharmaceutical,
healthcare and nutrition
industries are turning to
confectionery to carry
over-the-counter
medications or dietary supplements
as consumers realise that the
treatment of minor ailments and
augmentation of their diets need
not be unpleasant experiences.
The accuracy and hygiene of
modern cooking and depositing
techniques from Baker Perkins
has, says the company, broadened
the range of potential applications
for functional, and especially
medicated confectionery.
Of the technologies available to
the medicated and functional
confectionery sectors, depositing
seems the most appropriate
because of the efficiency, hygiene,
accuracy and product quality it offers.
Additionally, the process adheres
to the principles of GMP and is
readily capable of validation to
FDA/EMEA standards.
Medicated products include
ingredients such as antiseptics,
menthol and eucalyptus oil to
alleviate the symptoms of minor
ailments such as coughs, colds,
sore throats and nasal congestion.
And it is the high accuracy dosing
and maximum effectiveness of
the active ingredients that Baker
Perkins believes makes depositing
uniquely suitable for medicated and
functional products. Additionally,
glossy finish, consistent size and
smooth mouth feel are in keeping
with the high quality consumers
expect of healthcare products.
Smooth mouth feel and
continuous release make hard
candy ideal for medicated
products, while jelly and fruit
products may be more suited
to functional applications.
In both cases, sugar-free and sugar
versions can be manufactured.
Product set up is completely
recipe driven, with ingredient
calls, temperatures, flow rates,
speeds and depositor profiles
all downloaded from the
Medicating
with sweets
The functional
sector ranges
from boosting
nutrients intake
to adding other
supplements to
the diet
control system to the machines
automatically. Recipes can be
locked and every operator change
during production logged against
a user ID so traceability right
up to CFR 21 Part 11 standards is
possible. Hygiene is a significant
processing factor with full washout
capability of the cooking and
depositing systems.
Meanwhile, plant control
developments from the company
enable complete automation of
cooking and depositing systems for
any type of confectionery.
Baker Perkins says this is a
significant two-stage step forward
in plant control. It introduces the
integration of the cooking system,
plus linkage to the depositing and
cooling operation for total plant
automation from raw ingredient
Depositing is uniquely
suitable for medicated and
also functional products
weighing to cooled candy.
Operators control an entire line
from a single HMI that includes
full process visualisation, recipe
management, calibration and
alarm handling.
Removing manual input of
recipes, plus precise downstream
control of critical process
parameters including time,
pressure and temperature ensures
quality and consistency. Linking
depositing and cooling to the
cooking system ensures that the
flow of syrup to the depositor
matches the required output,
minimising costly waste.
Equipment upgrades cover the
Autofeed ingredient weighing
and mixing system; Microfilm
cooker and Colour and Flavour
Addition (CFA) system.
All are modular and specified to
individual requirements and all
are redesigned and re-engineered
to meet and exceed requirements
for hygiene, ease of cleaning and
also maintenance.
T 01733 283000
W www.bakerperkins.com