Blog: Managing wear maintains output, quality and performance
Baker Perkins presented and exhibited at the Food Processing & Packaging Exposyum (FPPE) 2014 at the Kenyatta International Conference Center in Nairobi, Kenya, 18th - 20th November 2014. Product and process innovation for the confectionery, snack, breakfast cereal, bread and biscuit industries was spotlighted.
Full details of the exhibition can be found at http://www.fppe-ke.com
Baker Perkins supplies complete, automated confectionery cooking and depositing plants to make hard candy, lollipops, jellies, toffees, caramels, fudge and fondant. More than 600 are at work around the world.
Depositing offers higher quality and more production flexibility, with reduced production costs compared with older technologies such as die forming, starch mogul or cut-and-wrap. Depositing is preferred by companies seeking to grow innovative, high-quality confectionery brands, including high-value medicated and nutraceutical products.
Twin-screw extrusion is fundamental to adaptable systems making a broad array of high-class snacks and ready-to-eat breakfast cereals. The Baker Perkins SBX Master™, a well- established twin-screw extruder, is widely used in these sectors.
Attractive running costs, negligible waste and rapid change between product runs, ensure the validity of extrusion for snack and cereal production. Companies ranging from newcomers to the business to well-known multi-nationals utilise this equipment
The SBX Master™ is central to the modular Snack Master™ and Cereal Master™ concepts, which mean that a line can always be extended with more machines to increase the range of products that can be made.
Starting with a straightforward extrusion system making characteristic, direct expanded products such as corn curls, chipsticks and maize rings the plant can be enlarged to make a wider selection of higher-quality products including whole grain / multigrain and sweet or savoury filled pillows.
Mixing and forming systems from Baker Perkins enable high-output plant bakeries to meet increasing market demand for high quality premium bread. Gentle dough handling arising from innovative design, combined with the latest control technology, produce bread at new levels of consistency and excellence.
The complete, fully-integrated Tweedy™ High Speed dough mixing system is automated from ingredient weighing to dough delivery to the divider, virtually eliminating routine operator intervention and inconsistency.
At the forming stage, the Baker Perkins Accurist2.1™ divider, conical rounder and Multitex4™ moulder minimise stress and damage to the dough through gentle handling. The integrity of the dough structure is preserved, giving a loaf with higher value and consumer appeal.
Baker Perkins customers take advantage of the widest available range of equipment to produce biscuits, cookies and crackers. Baker Perkins delivers complete, automatic production plants that 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, maintain and clean.
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