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Co-Extruded Snacks

Co-Extruded Snacks schematic
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Baker Perkins Snack Master™ Systems

For Co-Extruded Snacks:

1. SBX Master™ Extruder

Ingredients are texturized and cooked through a combination of heat, mechanical shear and moisture addition. Flavours and colours can be added easily.

2. Cream Feed

Stores and supplies cream to the co-extrusion die.

3. Co-Extrusion Die

Produces a single stream of product with two components – a cereal outer and a centre-filling.

4. Pillow Crimper

After leaving the die, a pressing roll ensures streams are the correct thickness. They are then separated and spaced before two rollers with multiple blades pinch streams along their lengths to form continuous strands of sealed pillow shapes. These are dried and broken into individual pieces.

5. Dryer

The products are dried before being passed to the seasoning unit.

6. Seasoning

Products are seasoned. Savoury snacks are generally coated with oil and seasoning; sweet snacks can be sugar coated and subsequently dried.

  • Snack Master™ Concept

    Snack Master™ Standard Line + Module 2: CoEx Master™ Co-Extrusion System

    A standard Snack Master™ system comprises an SBX Master™ extruder, dryer and flavouring system to make a range of direct expanded products. The addition of Baker Perkins' CoEx Master™ Co-Extrusion System transforms the output of the SBX Master™ extruder by enabling a sweet, savoury or fruit centre filling to be added to the extrudate before it is shaped into pillows, tubes, bars or wafers.

    The CoEx Master™ co-extrusion system can be added to any existing Snack Master™ system to provide the means of incorporating fillings with contrasting textures and colours into a cereal outer. It provides a capacity for making added-value products with out-of-the-ordinary shapes that catch the eye, complemented by exotic flavours and fillings.

    Fillings can be of virtually any colour or flavour – sweet and savoury creams, fruit pastes, cheese and chocolate praline are typical. Exotic flavours, plus glazings, frostings or chocolate coating, add even more appeal. A further avenue for investigation is the development of surface textures such as grooves and highlights. Another option makes lighter products by either partially filling or using a special die to inject air.

    Co-extruded products can be positioned as cereal, pet or infant foods as well as mainstream snacks. In addition, to position co-extruded products as a more indulgent option, bite-size sweet-filled pieces are already emerging to challenge the chocolate bar.

    Co-extruded products can be made in virtually any length from 12 to 120mm, so filled bars can be marketed as individually wrapped count lines.

    Production with a co-extrusion system is versatile as key parts can be changed over quickly. Investing in a Baker Perkins CoEx Master™ system is an economical means of expanding marketing opportunities as well as a product range – with minimal investment in R&D.

  • Required Equipment
    Snack Master™ Standard Line  

     

     

     

     

     

    SBX Master™ Extruder

    CoEx Master™ Co-Extrusion Systems  

     

    coex master crisp making machine

     

     

     

     

    CoEx Master™ Co-Extruder

       

     

     

     

     

     

    CoEx Master™ Pillow Crimper

       

     

    crisp making machine cream feed

     

     

     

     

    CoEx Master™ Cream Feed

Brochure: Snacks

Brochure: Snacks

Co-Extruded Snack Products

Co-Extruded Snack Products

View some of the co-extruded products that can be made on Baker Perkins' process lines.

Snack Master™ Systems

Snack Master™ Systems

A modular range providing the flexibility to quickly and easily create snack products that match the latest trends in consumer preference.

Snack Innovation Centres

Snack Innovation Centres

Baker Perkins offers all its customers facilities to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.