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Cereal Bars

Cereal Bars
High Speed Mixer

Dough is mixed with a unique, shafless mixing blade that ensures good dispersion of ingredients. Mixed dough is automatically discharged into a dough feed system or tub. In many facilities, the mixer is located on the floor above the main line: mixed dough is discharged into the dough feed through a floor chute.

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TruClean™ Wirecut

Dough and filling are fed down passages machined into filler blocks to create a continuous strip of filled product. A third product stream can be added via a pump.

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Guillotine

Cuts the continuous strip of product into bar lengths. Product length is easily and quickly adjusted between bite size and full size bars.

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TruBake™ Convection Oven

Baking is achieved by jets of hot air directed onto the product from plenum chambers above and below the band. The air is heated by a single burner in each zone and, once spent, is recirculated with a proportion being exhausted to maintain bake chamber humidity. High pressure in the plenum chambers ensures even distribution of air across the band, providing an even bake.

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The key to sustained growth and market share is to continually add interest and variety, and Baker Perkins offers proven equipment that enables imaginative manufacturers to extend their product range

End product variety

Baker Perkins’ wirecut technology allows filled bars to be produced with an unlimited variety of sweet and savoury fillings, including low fat options. There is an extensive choice of shapes, profiles, fillings and toppings that provide an alternative to the conventional brick shaped bar.   Ingredients with recognized health benefits such as whole grains, nuts, fruit pieces, low-carb crispy pieces, fibre, soy and whey protein can all be included.

Baking is better

A key factor in differentiating bar products is baking. This allows the development of flavours, colours and a variety of textures not achievable with cold forming techniques. Baking adds interest to the sector and is likely to increase in popularity as consumers’ tastes in bars develop and they look at products offering greater taste and variety.

Low cost conversion

In addition to providing new systems, Baker Perkins can convert existing cookie and biscuit systems to produce bars, without large scale investment.

Suggested Product Opportunities

Required Equipment

    Baker Perkins Ltd – UK

    Manor Drive
    Paston Parkway
    Peterborough
    PE4 7AP

    Baker Perkins Inc – US

    3223 Kraft Ave. S.E
    Grand Rapids
    Michigan
    49512 2027