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A successful IBA for Baker Perkins

A successful IBA for Baker Perkins

Baker Perkins exhibited bread and biscuit equipment at IBA 2015 in Munich, Germany, 12th – 17th September.

Our stand featured the NEW Tweedy™ mixer – completely redesigned to improve hygiene and ease of operation – as well as a NEW washdown version of the Accurist2.1™ dough divider. Also on show was our best-selling Multitex4™ bread moulder.

Biscuit exhibits included the NEW TruBake™ direct convection oven. This uses an improved version of Baker Perkins’ well-proven convection baking system inside a more hygienic and better engineered oven body.

Bread Equipment

Baker Perkins' bread lines use fast and efficient mixing along with gentle dough handling to maximize dough development and plant efficiency. The result is low overall production costs combined with either improved quality or reduced ingredient costs – or both.

NEW Tweedy™ Mixer

Extensively redesigned to improve hygiene, operation and maintenance while retaining the established Tweedy™ mixing process.

Output from 2,380 to 5,390kg/hr

Pressure-vacuum mixing for optimum volume and crumb structure

Automatic wash-in-place system

Reduced noise

Easy-to-use control system with process visualisation, recipe management, plant scheduling, alarm management and data acquisition

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NEW Accurist2.1™ Washdown Divider

 

Output up to 10,800 loaves per hour

Servo-controlled ram reduces dough pressure for improved quality

Maintained accuracy of 2.5 to 3.5g SD (=/-0.7%) on 900g pieces.

‘Foam-and-rinse’ cleaning of all internal and external components

Ram, knife and dies last up to 24,000 hours between replacements

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Multitex4™ Moulder

The Multitex4™ moulder combines gentle dough handling with high-efficiency panning to deliver an immediate and measureable improvement in bread quality or ingredient costs.

Output up to 6,000 pcs/hr

Low-stress sheeting and moulding improves volume, colour and crumb structure to improve quality and/or reduce ingredient costs

High-efficiency panning on single- or four-piece bread

Simple, calibrated adjustments and captive panning attachments for rapid changeover

Handles doubles without jamming, sticking or smearing to allow continuous running

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Biscuit Equipment

Baker Perkins offers a full range of biscuit equipment for mixing, forming and baking, plus high-speed cream sandwiching. Lines can be configured for high-output, high-efficiency manufacture of every type of biscuit, cookie and cracker. Recent developments have focussed on improving hygiene, especially in the forming and baking areas.

NEW TruBake™ Oven

The new TruBake™ oven has a redesigned and re-engineered body with improved hygiene and ease of maintenance. It uses an enhanced version of the well-proven Baker Perkins direct convection heating system with the option of a radiant heating system for soft products.

Widths up to 1.6m

High-efficiency direct convection heating system

Optional radiant heating mode

Stainless steel covers and cleanout doors every 2.1m

Easy to operate and maintain

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High Speed Mixer

HS mixers combine unbeatable mixing performance with high levels of automation, ease of use and ease of cleaning.

Batch sizes up to 1,300kg soft dough/1,210kg hard

Durable one-piece cast steel blade

Rapid ingredient dispersion and efficient mixing

Complete automatic discharge

Easy to operate, clean and maintain

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Latest News

New blog: Using the Tweedy Mixer for other doughs, including liquid sponge, sponge and dough, and sourdough… twitter.com/i/web/status/9…

19 October 2017

Great pic from the FOB (@Fedbakers)'s 75th Anniversary Dinner last month: here's our team looking dapper alongside… twitter.com/i/web/status/9…

16 October 2017

Modern cooking of sweets can take 10 seconds. I can’t see my sales ability capable of keeping up! Cutting edge tech… twitter.com/i/web/status/9…

12 October 2017

New blog: Why starchless depositing is the right choice for a start-up confectionery business -… twitter.com/i/web/status/9…

25 September 2017

The ServoForm Mini: a small batch depositor ideal for functional and medicated confectionery:… twitter.com/i/web/status/9…

14 September 2017

Update: please note that FoodStream's Extrusion Technology Course in Switzerland is now taking place in February:… twitter.com/i/web/status/9…

30 August 2017