Blog: The versatile, adaptable Tweedy™ mixer
As chief engineer, he is responsible for all technical aspects of the range including performance, development, quality and costs.
Lee comes to Baker Perkins with a strong background in the confectionery industry. Most of his career has been spent with process engineers BCH (Coates Engineering), who supply extrusion systems for liquorice, starch gel and fruit products. He gained experience there in design engineering, project management, sales, and technical management.
Baker Perkins’ cooking and depositing technology brings exceptional levels of reliability, efficiency and low production costs to the manufacture of high-quality hard candy, lollipops, toffees, caramels, fudge, fondant, and jellies, including products carrying over-the-counter medications or dietary supplements. Many cannot be made by any other process.
One-shot ServoForm™ depositing systems can combine up to four components into a single candy in a range of different patterns. Centre-fillings, multi-colours, stripes, layers, inclusions, sugar-free and sugar options are all available to bring variety and eye-catching appeal. Starchless depositing offers greater quality and production flexibility with lower production costs than conventional methods such as die forming, starch mogul or cut-and-wrap.
Blog: A broad range of doughs for a diverse range of bakery products can be made on Baker Perkins’ Tweedy mixers -… twitter.com/i/web/status/8…19 June 2017 14 June 2017
Two machines for test bakery and laboratory applications have been added to Baker Perkins’ Tweedy mixer range:… twitter.com/i/web/status/8…06 June 2017 30 May 2017