Share

Baked Snack Lines

Baked Snack Lines schematic
+

1. High Speed Mixer

Dough is mixed with a unique, shafless mixing blade that ensures good dispersion of ingredients. Mixed dough is automatically discharged into a dough feed system or tub. In many facilities, the mixer is located on the floor above the main line: mixed dough is discharged into the dough feed through a floor chute.

2. Laminator

A sheeter and two gauge rolls produce a continuous dough sheet that is cut and then laid down on a continuously moving conveyor feeding the first gauge roll.

3. TruClean™ Gauge Rolls

Achieve and maintain the desired thickness of a sheet of dough.

4. TruClean™ Rotary Cutter

A pair of engraved rolls emboss then cut dough pieces from a continuous sheet.

5. Oven

Direct Gas Fired Oven: radiation heating plus optional turbulence
TruBake™ Oven: convection heating
Hybrid Oven: combines the most appropriate heat transfer method

  • Baked Snacks

    Baker Perkins is a world leader in the supply of complete plants for the production of baked snacks. We offer a series of best-in-class unit machines in each key technology; more than a century of experience provides us with an unrivalled ability to combine them into profitable, efficient, flexible systems.

    The Baker Perkins Vertical Cut Sheet Laminator is the choice of leading snack makers throughout the world and provides the highest levels of quality and accuracy. Laminating gives a light, flaky, crisp texture to snacks which cannot be achieved in any other way.

    For multi-purpose lines, a special configuration allows the laminator to be used for both laminated and sheeted products. Lines can be supplied for laminated or sheeted products - or both, if the unique Combination Laminator is used. There is also a version for soft dough products that can be used in place of a rotary moulder for dough with inclusions or where a lighter texture is required.

    Baking is a vital process, and Baker Perkins’ comprehensive oven range allows each specification to exactly match the end product. The Direct Gas Fired (DGF) Oven is usually specified for snack baking as it is modular and offers great flexibility in baking characteristics.

    Many of today’s snack systems use a Hybrid Oven. This features a DGF element at the start when the process is critical, and radiant heat without turbulence is preferred. The DGF module is followed by a TruBake™ section which allows major savings in bake time, capital cost and energy. It also provides significant quality, consistency and reliability benefits by creating a dependable and stable airflow within the chamber.

  • Required Equipment
    Mixing & Dough Feed  

     

     

     

     

    High Speed Mixer

    Dough Feed Systems

    Power Dough Feeder

    Sheet Forming & Cutting  

     

     

     

    TruClean™ Vertical Cut Sheet Laminator

    TruClean™ Combination Laminator

    TruClean™ Gauge Roll

    TruClean™ Rotary Cutter

     

    Baking & Handling  

     

     

     

    Direct Gas Fired Oven

    TruBake™ Convection Oven

    Hybrid Oven

    Biscuit Handling Systems

Brochure: Biscuits, Cookies & Crackers

Brochure: Biscuits, Cookies & Crackers

Baked Snack Products

Baked Snack Products

View some of the many baked snack products that can be made on Baker Perkins' process lines.

The Die Experts

The Die Experts

If you have a cookie, cracker or snack product idea that you would like to produce, give us a call.

Biscuit, Cookie & Cracker Innovation Centres

Biscuit, Cookie & Cracker Innovation Centres

Baker Perkins offers facilities for customers to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.