Blog: Using the Tweedy™ Mixer for other doughs
Baker Perkins’ ability to extend and improve the performance of existing cereal lines with minimal investment was highlighted at Interpack 2011 (Hall 4 Stand C17).
Baker Perkins Cereal Master™ systems incorporate designs for both extruded and traditionally cooked cereals production. The range is represented on the Interpack stand by an SBX Master™ extruder with a co-extrusion die, and a pillow crimper.
Twin-screw cooker extrusion is a reliable and versatile process suitable for both established companies and new entrants to the market.
In its standard form the Baker Perkins SBX Master™ extruder produces conventional direct expanded cereals using corn, rice, bran, wheat, barley or oats, which can be used to build or consolidate a market position
A range of post-extrusion forming techniques are available as part of the Cereal Master EX™ system to add value and variety to extruded cereals. These may be purchased with the extruder or added at a later date as business needs and customer tastes change. For example, a line producing direct expanded cereals such as corn balls, multigrain rings and alphabet shapes can be extended in stages to make a range of higher added-value products with sophisticated taste and texture combinations.
Co-extrusion equipment, flaking rolls, shredders, toasters and cereal cookers units are available enabling high added value cereals such as flakes, filled pillows and multigrain products to be made from the same standard extruder. A coating system adding value through frosting or glazing is a further possibility.
The principle of expandable lines is also applied to traditional cereal processes in the Cereal Master TX™ system. Based on steam cooking and flaking of grains, the standard process can be extended to incorporate a wide variety of single and multigrain flake products with either a frosted or glazed coating.
Baker Perkins provides the process and engineering expertise to reconfigure existing lines, and works with customers to develop new product ideas, often in the Baker Perkins Innovation Centre, where a comprehensive range of equipment is available for trials. Each installation is individually specified to match the customer’s exact product needs.
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 16 October 2017
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