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Shredded Snacks

Shredded Snacks schematic
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1. Rotary Cereal Cooker

Gentle steam cooking of cereal grains in the Baker Perkins Rotary Cereal Cooker ensures that the texture, flavour and nutritional benefits of wholegrain ingredients are retained in the final product.

2. Shred Master™ System

Cooked grains are formed into very thin sheets by passing them between pairs of contra-rotating shredding rolls. Several pairs of rolls are used in series to lay webs on top of one another forming a multi-layered sheet.

3. Thermoglide2™ Toaster (shredded squares & shapes) 
3. TruBake™ Convection Oven (shredded wheat) 

Depending on the product, it can be oven baked or toasted. Some products can then be frosted, coated with syrup or seasoned to be used as a snack.

  • Shredded Snacks

    Baker Perkins can supply the equipment and process knowledge for the manufacture of a range of shredded snacks, including multi-layer shredded wheat, 2, 3, or 4 layer corn, rice or wheat squares and bran sticks.

    The essence of the shredding process is that cooked grains are formed into a number of very thin sheets by passing them between pairs of contra-rotating shredding rolls. This builds up a bed of shredded product which is then crimped, cut and slit into products ranging from bite-sized pieces to bars.

    The grains are processed without the need for additional ingredients, giving them impeccable health credentials and enabling their natural taste to be enhanced by a wide range of flavours and seasoning.

    Shredding rolls form cooked grain into distinctive, multi-layered shredded or stranded snacks. Many of these products contain a single ingredient making them attractive to consumers concerned about a healthy diet. Shredding is an excellent technique to widen the appeal, interest and variety of a snack range.

    Broad product choice

    A range of crunchy snack textures can be achieved using both single- and multi-grain recipes, allowing these products to appeal to both traditional and health-conscious snack consumers. Products are usually based on corn, wheat, bran or rice. The grains are processed without the need for additional ingredients, giving them impeccable health credentials and enabling their natural taste to be enhanced by a wide range of flavours and seasoning. Fruit filled products are also possible.

    Efficient production

    Cooked grains are formed into very thin sheets by passing them between pairs of contra-rotating shredding rolls. Several pairs of rolls are used in series to lay webs on top of one another forming a multi-layered sheet. Up to 20 layers can be combined, and the addition of fillings between layers is possible. For stranded products the strands are cut to length before drying. For shredded products the finished sheet is crimped and cut to length. The product is then toasted.

  • Required Equipment
    Cooking  

     

     

     

     

     

    Rotary Cereal Cooker

    Forming  

     

     

     

     

     

     

    Shred Master™ Systems

     

    Cooking  

     

     

     

     

     

     

    TruBake™ Convection Oven

    Syrup Coating  

     

     

     

     

     

     

    Preparation & Coating Systems

     

Brochure: Snacks

Brochure: Snacks

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.