Extruded & Cut Shapes
Baker Perkins Snack Master™ Systems
For Extruded & Cut Snacks:
Ingredients are texturized and cooked through a combination of heat, mechanical shear and moisture addition. Flavours and colours can be added easily.
Dies create a number of streams of equal volume before shaping them with carefully designed, interchangeable inserts. Cutters and dies are mounted on a swing-arm for easy access and cleaning.
3. Stick Cutter / Pillow Crimper
A simple, reliable and low-maintenance cutter for stick and tube products. Alternatively, a pillow crimper can be used for crimped products.
The products are dried before being passed to the seasoning unit.
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 1: Cutter
A standard Snack Master™ system comprises an SBX Master™ extruder, dryer and flavouring system to make a range of direct expanded products. This system can be extended using specialist dies and cutters to create a range of extruded and cut shapes, such as chipsticks and squares.
Specialist dies create a number of streams of equal volume before shaping them with carefully-designed interchangeable inserts. When making chipsticks, a stringy die - a standard die with an intricate profile - can be used to give the products a high-value “stringy” appearance.
An adjustable face cutter allows clean, accurate cutting of direct expanded products.
Baker Perkins' stick cutter offers a simple, reliable and low-maintenance cutter for stick and tube products.
Cutters and dies are mounted on a swing-arm for easy access and cleaning. Face-cutter blade changeover can be carried out without stopping the line. Blade position has micrometer adjustment for clean cutting and extended blade life.
The Baker Perkins twin-screw SBX Master™ extruder cooks the ingredients using a combination of heat, mechanical shear and moisture addition; flavours and colours can be added directly into the barrel. Manufacturers can choose from the full array of grain and rice as the basis for an extensive product portfolio. Savoury snacks are generally coated with oil and seasoning; sweet snacks can be sugar coated and subsequently dried.
Twin-screw extrusion is a highly versatile, economic process that successfully produces a broad variety of expanded snack products throughout the world. Baker Perkins extruders are a low cost-of-ownership tool allowing a wide range of snacks to be made with simple product changeover.
- Required Equipment
Snack Master™ Standard Line
View some of the extruded snacks that can be made on Baker Perkins' process lines.
A modular range providing the flexibility to quickly and easily create snack products that match the latest trends in consumer preference.
Baker Perkins offers all its customers facilities to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.