The ServoForm™ Mini: a small batch depositor ideal for functional and medicated confectionery
- Product Development
Baker Perkins stressed its ability to provide inventive processes and products for the snack industry at ProSweets in Cologne, January 27 – 30 2013 (Hall 10.1, Stand C-048).
A new process makes a completely fresh range of extruded products using an innovative die that produces a thin, wide sheet of dough that is cut into regular, geometric shapes by an in-line rotary cutter. The shapes may be fried as a conventional snack, or baked to produce low-fat snacks.
Another innovative process is continuous puffing of pellet snacks using hot air. Based on the proven Thermoglide2™ Toaster, the new snack puffing system replaces frying as a means of converting pellets into a finished snack. No oil is absorbed during the expansion process, unlike frying, and only the minimum amounts required for flavour need to be added afterwards.
Extrusion is a much simpler and more economic process for manufacturing flavoured croutons than the conventional process based on mixing, forming and baking of bread dough. Extruded croutons have a light, crunchy texture that is ideal for snack products and compatible with a wide range of savoury flavours.
The modular Snack Master™ concept enables companies to enter the market with an uncomplicated extrusion system making standard, direct expanded snacks such as corn curls, chipsticks and maize rings.
As business expands, a line may be extended in stages to broaden the range of products that can be made to include both traditional and the new generation of healthy snacks. These can include a full portfolio of high specification, complex products including whole grain / multigrain and sweet or savoury filled pillows with intriguing shapes, textures and surface patterns; plus high added-value sticks, pillows, bars and bites in plain, shredded or filled forms.
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 24 August 2017
One week until Sweet & SnackTec in New Delhi; we're represented there by our agents Triple PEE Solutions. Read more… twitter.com/i/web/status/8…14 August 2017
We're sponsoring and presenting at FoodStream Pty Ltd's Food Extrusion Technology course in Switzerland in Septembe… twitter.com/i/web/status/8…07 August 2017
If powder coating output has decreased, or if there has been a drop in quality, there is often a simple reason: wea… twitter.com/i/web/status/8…24 July 2017