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1. High Speed Mixer

Dough is mixed with a unique, shaftless 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. Wirecut

Patented filler block technology, die plates and die cups enhance weight control and product consistency. An oscillating wire or knife attachment maintains weight control when large inclusions are added.

TruClean™ Wirecut: for general purpose applications.
TruClean™ Servo Wirecut: features a unique dual servo system with minimal parts.

3. TruBake™ Convection Oven

Baking is achieved by jets of hot air directed onto the product from plenum chambers above and below the band. The air is heated by a single burner in each zone and, once spent, is recirculated with a proportion being exhausted to maintain bake chamber humidity. High pressure in the plenum chambers ensures even distribution of air across the band, providing an even bake.

  • Cookies

    Baker Perkins has been the leading supplier of cookie equipment for over 50 years, particularly in North America. High accuracy wirecut machines are the key to quality cookie production, and Baker Perkins' wirecuts are especially designed for the very soft doughs typified by the classic chocolate chip cookie.

    Wirecut machines can be specified with a range of options to ensure they meet your exact requirements. The Baker Perkins TruClean™ Wirecut combines hygienic design with the ability to control product weights very closely, and gap adjustability that allows large inclusions (typically chocolate chunks, nuts and raisins) to be handled without impairment.

    Baker Perkins’ depth of process knowledge is typified by the Overhead Angled Wirecut, which increases band utilization and throughput by producing a ‘nested’ pattern on the band, rather than straight lines of dough pieces. This also improves quality by virtually eliminating the problem of dough piece edge burning caused by heat transfer from the oven band.

    Filled Cookies

    Filled cookies can be produced on a standard wirecut machine using an optional encapsulation module and iris cutter.

    Baker Perkins’ new encapsulation system is a modular unit that can be fitted to any wirecut to convert the machine from a standard unit to one that can do both cookies and encapsulated cookies.

    Fillings can include any ingredients which are low enough in viscosity, including chocolate, caramel, cream, peanut butter or jam.

    Full details of the Wirecut Encapsulation Module can be found here.

  • Required Equipment
    Mixing & Dough Feed  

     

    Commercial cracker equipment high speed mixer

     

     

     

    High Speed Mixer

    Dough Feed Systems

    Power Dough Feeder

    Forming  

     

    tru clean Commercial cracker equipment

     

     

     

    TruClean™ Wirecut

    Overhead Angled Wirecut

    Frozen Dough Wirecut

    Baking & Handling  

     

    buscuit handling systems Commercial cracker equipment

     

     

     

     

    TruBake™ Convection Oven

    Biscuit Handling Systems

Brochure: Biscuits, Cookies & Crackers

Brochure: Biscuits, Cookies & Crackers

Cookie Products

Cookie Products

View some of the many cookie products that can be made on Baker Perkins' cookie 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.