Product and process technology for the confectionery, bread, snack, cereal, ingredient and biscuit industries will be highlighted by Baker Perkins at Gulfood Manufacturing at the World Trade Centre in Dubai, UAE, 31st October to 2nd November 2017.
Find us on Stand Z3-B106.
Full detail of the exhibition can be found at www.gulfoodmanufacturing.com
In the confectionery industry, Baker Perkins’ starchless depositors are used extensively around the world for jellies and gelatine gummies, hard candies, lollipops, toffees, fudge and fondant.
Compared to conventional methods such as starch mogul, die forming or cut-and-wrap, depositing provides a high quality, smooth product with accurate weight, size and shape characteristics. The process offers complete control throughout the system, rapid payback through minimal scrap, low production costs and hygienic operation with low maintenance.
Starchless depositing is increasingly the process of choice for confectioners wanting to access the growing market for original, high-quality jellies and gelatine gummies without the cost, complexity, hygiene and maintenance problems of starch moguls. It is suitable for jellies and gummies in solid, striped, layered or centre-filled varieties, and offers great quality and production flexibility.
A recent innovation is depositing of 3-dimensional jellies, adding a high-value, high-margin segment to the jelly industry. Starchless depositing is the only way of manufacturing these complex shapes, and the capability of Baker Perkins’ systems for high outputs and low production costs is unique. 3D product possibilities include balls or spheres; fruit shapes such as raspberries, strawberries and pears; animals and cartoon characters.
Starchless depositing meets a growing demand for fortified functional and medicated hard candy and jellies carrying medications or dietary supplements. Functional - and especially medicated - candy is not new, but the accuracy and hygiene of modern cooking and starchless depositing techniques has broadened the range of potential applications.
The functional sector ranges from boosting the intake of essential nutrients such as vitamins, minerals, fibre and protein, to adding beneficial supplements such as folic acid and Omega-3 to the diet.
Medicated products include ingredients such as antiseptics, menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion.
Cereal, Snacks and Ingredients
Baker Perkins will focus on its ability to supply new production and process expertise for the growing market in granola cereals and bars.
Granola represents a significant opportunity due to its rapidly increasing popularity. Awareness of the health benefits of oats (high fibre, slow energy release and gluten-free), the relentless growth of the cereal bar market, and its convenience as a breakfast cereal are driving significant growth.
Whether the customer is interested in baked granola cereal, dried granola cereal or baked granola bars, Baker Perkins has an appropriate system - plus the experience and process expertise to help customers through every step of the project.
Baker Perkins is also stressing the benefits twin-screw extrusion brings to the food industry. Extrusion is hygienic and energy efficient. If it is possible to make a product with an extruder, it is almost certainly the cheapest, most efficient and most compact method of making it. Conventional processing typically involves a great deal more equipment, time and cost.
There is rising interest in the use of twin-screw extrusion to produce core ingredients for the food industry. Typical examples include breadcrumb, croutons, gluten free bread products, rusk for sausage fillings, and ice cream inclusions. The list has recently been extended to include modified flours and porous powders for products such as soups, sauces and drinks sold in powdered form for rehydration.
Baker Perkins’ SBX Master™ extruders are also widely used in the ready-to-eat cereal and snack industries.
There is a growing market in the Middle East for sliced white bread produced at high outputs on automated plant, and Baker Perkins has an extensive record of supplying mixing and forming systems to bakeries in the region.
Baker Perkins’ dough mixing and dough forming systems for plant bakeries producing high-quality pan bread are designed to maximize quality and minimize cost. Gentle dough handling arising from innovative design, combined with the latest control technology, produces bread at new levels of consistency and excellence.
Biscuits, Cookies & Crackers
Baker Perkins supplies machinery and systems for producing every conceivable type of soft and hard biscuit, cookie and cracker, including added-value options. Complete, automatic production plants include mixing, dough forming, baking and cream sandwiching technology; they harness the latest engineering and control expertise to maximise performance while making machines easier to operate, clean and maintain.
An innovative encapsulating module enabling high-value filled cookies to be made on any Baker Perkins wirecut machine is being highlighted. For the first time, cookies totally enclosed by dough can be produced on a module attached to a standard wirecut machine – previously a separate unit was necessary. Fillings can include any ingredients which are low enough in viscosity to be pumped, including chocolate, caramel, cream, peanut butter or jam.
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