Baker Perkins will be attending the AACC Cereals & Grains 19 in Denver, CO, November 3-5, 2019.
We will focus on our traditional rotary cooking and extrusion technology to make the full range of ready-to-eat cereals, plus a range of equipment and process expertise to make granola cereals and bars.
Full detail of the event can be found at www.aaccnet.org
Reliable and flexible high-output systems
A complete range of unit machines combined with the process knowledge and engineering expertise to build them into reliable and flexible high-output systems enables Baker Perkins to provide lines for rotary cooking or extruding virtually every kind of breakfast cereal, from traditional corn flakes to modern filled pillows.
These lines comprise standard process modules combined in different ways to make different products and can be expanded at any time with the addition of extra modules to increase output, or change or extend the product range.
The Baker Perkins Cereal Master™ TX line is the choice of manufacturers needing the assurance of a consistent high-quality end product using a traditional rotary cooker. This well proven cereal cooking technology is at the core of complete lines producing many of the world's leading brands.
The flexibility of the Baker Perkins SBX Master™ extruder range has been improved by increasing power, torque and speed. This, along with a range of barrel lengths, increases the variety of end products that can be made while barrel diameters between 50mm and 125mm give an output range from 500 to 2,300kg/hr.
Improved cooling also contributes to broadening the range of products that can be made, and additionally improves quality and consistency. The new design features water distribution channels for cooling located closer to the internal surface of the barrel to improve both responsiveness and the rate of heat transfer. Flow rate is increased, and cooling can be controlled and adjusted to individual product profile.
A preconditioner adds flexibility in the cereal sector when applied to denser and/or shear-sensitive materials. It is particularly advantageous when processing pellets for flaked cereals.
Opportunities in granola
The granola market is expanding rapidly, and Baker Perkins has developed a series of complete system to make a variety of bars and cereals.
Granola represents a significant opportunity due to its rapidly increasing popularity. Awareness of the health benefits of oats (high fibre, slow energy release and gluten-free); the relentless growth of the cereal bar market; and its convenience as a breakfast cereal (much quicker than oatmeal/porridge) are driving significant growth.
The latest development is a system to make crunchy granola bars. This new process involves compressing a sheet of pre-mixed granola to a higher density than conventional cold-formed granola bars, in order to achieve a biscuit-like product with a sharp bite. It was developed to fill a distinct, emerging niche market.
A feature of the system is a newly developed forming unit to meet the challenge of accurately guillotining the baked granola slab into bars. This features servo-control to ensure complete control over the cutting operation.
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