Getting flexible to meet your challenges
Suzanne Callander finds out how new extrusion and forming technology can give the flexibility to overcome consumer and operational challenges.
W
hen I ask Stuart Grogan, operations director at BCH, what he believes consumers are looking for today when it comes to extruded or formed candy, he says that BCH has identified a significant increase in demand for extrusion lines to create extruded confectionery, and that the company is also seeing a continuing and growing trend for consumers looking for confectionery with lower sugar content as well as product offerings that provide some nutritional benefits. The
result of these consumer trends has led to
confectionery producers showing more interest in extruding and forming equipment that offers the ability to introduce a greater range of ingredients. To achieve this there is a requirement for solutions that offer more flexibility than some traditional equipment, to enable confectioners to tap into fast changing consumer trends.
“When it comes to forming and extruding technology, confectionery producers should be looking for solutions which can offer them the maximum amount of flexibility,” says Stuart.
34 Kennedy’s Confection July 2022 Forming and extrusion equipment providers have
responded to these demands by developing new generations of extrusion lines that allow for faster switch overs – for example from liquorice to 100% fruit products – without the need to change equipment. “In addition to offering the required flexibility, having the option of a common extrusion line that is able to create multiple product types will minimise plant footprint and the need for manual input, offering savings on valuable space on the factory floor and on labour usage/costs,” continued Stuart. “BCH, for example, is now able to offer a solution that can deploy multi-coloured starch gel and two additional centre fillings, or sandwich style products.” The need for flexibility cannot, however, come at the expense of hygiene so a strong focus must remain on the ability to offer effective ‘clean in place’. “It is vital that the core cooking, extrusion and forming/twisting dies can be truly cleaned in place,” says Stuart. “The latest systems on the market can deliver cleaning reports that include the monitoring of the temperature and detergent concentration over various cleaning cycles.”
KennedysConfection.com
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