| Moulds are at the heart of
all successful confectionery lines. The quality and character of product
are dependent on the correct choice of mould for the application. With over 70 years experience in mould design and development, Baker Perkins is expertly placed to advise on details of construction, materials and efficiency for any type of confectionery innovation. Aluminium Moulds For hard candy, butterscotch and milk candies, aluminium moulds feature product ejection by a pin mechanism. Flexible Rubber Moulds For hard toffees, hard creams and chews, flexible rubber moulds with ejection by deformation of the mould or air injection are required. Rigid Moulds For soft toffees, creams, jellies and truffles, rigid moulds with ejection via compressed air (air demoulding) are necessary. Click here to visit www.confectioneryspares.com |
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