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Co-Extruded Cereals

Co-Extruded Cereals schematic
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1. SBX Master™ Extruder

Ingredients are texturized and cooked through a combination of heat, mechanical shear and moisture addition. Flavours and colours can be added easily.

2. Cream Feed

Stores and supplies a filling to the co-extrusion die, which produces a single stream of product with two components – a cereal outer and a centre-filling.

3. Pillow Crimper

After leaving the die, a pressing roll ensures streams are the correct thickness. They are then separated and spaced before two rollers with multiple blades pinch streams along their lengths to form continuous strands of sealed pillow shapes. These are dried and broken into individual pieces.

4. Dryer

A final dryer is specified to dry the product.

  • Co-Extruded Cereals

    Additional co-extrusion modules for Baker Perkins' Cereal Master EX™ lines extend the capability of the extrusion process to make added-value products with shapes that catch the eye, complemented by innovative flavours and fillings.

    A Baker Perkins co-extrusion system can incorporate fillings with contrasting textures or colours into a cereal outer shell. The fillings can be of virtually any colour or flavour, such as creams, fruit pastes or chocolate pralines. 

    The Baker Perkins Pillow Crimper can further increase the product range beyond conventional squares and rectangles. It provides the opportunity to form a number of attractive and distinctive patterns such as hexagons, faces, chevrons and waves; other options include surface textures such as grooves and highlights.

    Baker Perkins' extruders are a low cost-of-ownership tool allowing a wide range of products to be made with simple product changeover. Cereal lines are designed to be simply expanded or adapted on a modular basis to increase output or expand a product range. Utilising Baker Perkins’ depth of process expertise, co-extrusion equipment, flaking rolls, cookers and dryers can be added to the to make a wide range of high-specification products. A coating system is also an option for adding value through frosting or glazing.

    Performance and reliability are maintained throughout, making Cereal Master™ the ideal system for cereal manufacturers of every size.

  • Required Equipment
    Extrusion & Co-Extrusion  

     

     

     

     

     

    SBX Master™ Extruder

    CoEx Master™ Co-Extrusion Systems

    CoEx Master™ Cream Feed

    CoEx Master™ Pillow Crimper

     

    Syrup Coating  

     

     

     

     

     

     

    Preparation & Coating Systems

     

    Laboratory Scale Systems  

     

     

     

     

     

     

    Laboratory Scale Cereal Cooking System

     

Brochure: Breakfast Cereals

Brochure: Breakfast Cereals

Co-Extruded Cereal Products

Co-Extruded Cereal Products

View some of the co-extruded products that can be made on Baker Perkins' cereal process lines.

Cereal Master EX™

Cereal Master EX™

Expandable modular process lines for a wide variety of extruded and co-extruded breakfast cereals.

Cereal Innovation Centres

Cereal Innovation Centres

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