Baker Perkins’ process innovation and production expertise for the confectionery, cereal, snack, biscuit and bread industries will be emphasised at Sweet and SnackTec India in New Delhi in August.
Baker Perkins will be represented on the stand of agent Triple Pee Solutions (www.3psolutions.in).
Full details of the show can be found at www.sweetandsnacktecindia.com
Baker Perkins will highlight the reasons for the rapid expansion of starchless depositing in the confectionery and healthcare industries.
Depositing allows confectionery manufacturers to benefit from high levels of accuracy and hygiene combined with low production costs and an ability to make products that are unachievable with other methods; in the healthcare sector the naturally hygienic starchless process is also uniquely suitable for vitamin supplements and medicated confectionery.
Depositing is attractive for all types of confectionery, including hard candy, lollipop, standard and 3D jelly, gum, toffee, caramel, fudge and fondant.
Jellies are a growth product in the Indian market, particularly 3D shaped products. Depositing 3-dimensional jellies adds a high-value, high-margin segment to the jelly sector and depositing is the only method capable of manufacturing these complex shapes at high outputs and with low production costs.
3D jellies can be deposited in one or two colours; with stripes and layers; with solid or soft centre-fills; and with inclusions such as real fruit pieces. Product possibilities include balls or spheres; fruit shapes such as raspberries, strawberries and pears; animals and cartoon characters.
There is also a rapidly developing market for functional jellies carrying essential nutrients. Jellies fortified with fruit pulp enjoy a healthy reputation. Fruit pulp, often apple, can be added to a jelly formulation at levels from 5%: vitamins, minerals, fibre and Omega-3 can also be included. An alternative is the addition of real fruit juice as a centre filling.
There will be a focus on a new flexible depositing system capable of producing a wide range of hard candy, soft candy and lollipops at outputs up to 54kg/hr. The ServoForm™ Mini brings the benefits of depositing to companies entering the confectionery industry, and those producing confectionery in small batches, including manufacturers of medicinal and healthcare products. It is also an ideal development tool for established producers.
Cereal, Snacks and Ingredients
Granola is a food increasing rapidly in popularity around the world, and Baker Perkins offers a range of equipment for the production of ready-to-eat granola breakfast cereal and granola bars.
There are several drivers for the growth of granola including increasing awareness of the health benefits of oats (high fibre, slow energy release and gluten-free), and the relentless growth of the cereal bar market. As a breakfast cereal granola is quicker and more convenient than oatmeal (porridge)
New systems to produce granola cereal and bars have been developed by Baker Perkins to meet rising demand for these tasty, versatile products: granola has a truly global appeal and there are production plants in Asia, Europe and North America. After mixing and spreading the product is dried – or baked, if a softer bite and deeper flavour is required – before being cut into bar shapes or kibbled for cereal.
Twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality snacks. A standard system is a flexible way to enter a market at a low capital cost; extrusion systems can be expanded as a business grows and more complex products, or even a completely different product range, are required.
The flexibility of the extrusion process includes the ability to use Indian ingredients, such as gram flour. Flexibility has also created a widening catalogue of products including shaped, filled, premium and healthy possibilities. Production of healthier snacks, with lower fat or containing protein, fibre or Omega-3, is growing rapidly, as consumers look to improve their diet without giving up the taste and convenience of bagged snacks.
A new generation of extrusion equipment for the food industry has been launched by Baker Perkins. The SBX Master™ twin-screw extruder range for cereal, snacks, ingredients and other food applications has been re-designed and a new preconditioner added to the range to increase flexibility.
The flexibility of the SBX Master™ extruder has been improved by increasing power, torque and speed. This, along with a range of barrel lengths, increases the variety of end products that can be made while barrel diameters between 50mm and 125mm give an output range from 500 to 2,300kg/hr.
The preconditioner is a new addition to the Baker Perkins SBX Master™ range. It adds flexibility in the cereal and snack sectors when applied to denser and/or shear-sensitive materials.
Baker Perkins’ market leading bread mixing and forming equipment is based on over 100 years experience of the specialist needs of high-output plant bakeries.
The precise mixing, accurate weight control and gentle dough handling all contribute to performance that drives customers’ bread quality up and production costs down.
Dough mixing and dough forming systems for high-output tin and pan bread plant bakeries are designed in collaboration with bakers 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 and Crackers
Complete automatic biscuit, cookie and cracker production plants include mixing, dough forming, baking and cream sandwiching technology.
The equipment harnesses the latest engineering and control expertise to maximize performance while making machines easier to operate, maintain and clean.
Baker Perkins supplies machinery and systems for producing every conceivable type of soft and hard biscuit, cookie and cracker, including added-value options.
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