Blog: Using the Tweedy™ Mixer for other doughs
Baker Perkins was represented at the Sweet and SnackTec exhibition at the Bombay Exhibition Centre in Mumbai, November 14 – 16.
This international exhibition is the leading event in India for the confectionery and snack processing industry; it also covers packaging technology. Baker Perkins has a strong presence in India in these industries, working with its agent 3P Solutions.
Full details of Sweet and SnackTec India can be found at http://www.sweetandsnacktecindia.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.
Baker Perkins’ one-shot ServoForm™ depositing systems can unite up to four components into a single sweet in a variety of different patterns including multi-colour centre-fills, stripes, layers and inclusions. Adding value, interest and variety in this way makes a significant contribution to commercial success.
Twin-screw extrusion is fundamental to adaptable systems making a broad array of high-class snacks and ready-to-eat 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.
Newly launched is an extruder with an extended barrel for increased process versatility that combines two breakfast cereal production functions. Cooking and texturizing grain is followed by the formation of pellets ready for flaking. This latter operation was previously handled by a separate machine.
Innovation of snack production processes is continual at Baker Perkins, often modifying know-how from other food industries to the needs of the snack market. Sheeted snacks that can be fried or baked, and flavoured croutons are recent examples.
In addition to extruded breakfast cereals Baker Perkins also engineers systems where the grains are processed in a rotary steam cooker. A selection of flaking rolls, toasters, shredders, dryers and syrup coating units can be installed to form versatile plants able to make traditional or multigrain flakes, bran sticks and shredded products.
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
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