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ABA Technical Conference 2018 - Indianapolis, IN

ABA Technical Conference 2018 - Indianapolis, IN

Baker Perkins will be attending the ABA Technical Conference at the Hyatt Regency Indianapolis in Indianapolis, IN, October 28-31, 2018.

Full detail of the event can be found at www.americanbakers.org/meetings

NEW TruClean™ Series3 rotary moulder

We will be highlighting the new TruClean™ Series3 rotary moulder for moulded cookies, including cream sandwich cookie bases. This unit sets new standards in ease of hygiene, operation and maintenance, while retaining all the important high performance characteristics of the previous machine.

It is the latest addition to our range of machinery and systems for producing every conceivable type of soft and hard biscuit, cookie and cracker, including added-value options. Complete, automatic biscuit, cookie and cracker production plants include mixing, dough forming, baking and cream sandwiching technology. The equipment harnesses the latest engineering and control expertise to maximize performance while making machines easier to operate, maintain and clean.

The Series3 is designed for consistency at high outputs in environments where close control of size, weight and texture are essential. A full range of adjustments is available to ensure that products - ranging from the thinnest crisps to the thickest bars, the smallest ingredients to the largest biscuits - can all be produced accurately and reliably.

The new design replaces the Series2 - proven in high-performance applications around the world - with a machine that uses the same process but includes enhancements that raise the Series3 to Baker Perkins’ TruClean™ standards. These reflect a clear demand from the industry for the highest standards of hygiene and lower maintenance and cleaning costs.

Close control of all major process variables is the key to maximising quality and productivity, and the Series3 incorporates the full complement of process control techniques.

Correct web tension is essential to ensure clean extraction but it is very easy to over-tension, damaging the web and shortening its life. Web tensioning is now automatic to eliminate these problems.

Fine tuning of the dough piece weight is achieved by altering the position of the knife that scrapes the surface of the roll to ensure that every cavity is evenly filled. As it moves round the roll, the mechanism ensures that it stays tangential to the roll surface for optimum performance. Adding the refinement of a new ‘park’ location for the scraper knife gives easier access, so that changing both knife and moulding/die roll is much simpler and quicker.

Continuous high quality rotary moulding at peak speeds of 40 metres/minute demands rapid transfer of dough into the moulds, and clean extraction from the mould. The Series3 retains the independent drives and adjustments which sustain optimum performance and weight control through setting and maintenance of critical parameters such as roll and web speed, forcing roll gap, scraper position and web tension.

This range of independent adjustments maintains key product characteristics such as thickness and texture. It permits a wide range of products to be handled, from thick fingers to the thinnest cookies, even with the most difficult doughs.

Complete systems for Granola bars

Cookie and cracker companies looking to expand their product portfolio could consider granola. The granola market is expanding rapidly, and Baker Perkins has developed a series of complete systems to make a variety of products. The latest development is new equipment to make crunchy granola bars; it extends an equipment range which already includes regular granola bars and baked granola cereal.

The 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.

Upcoming Events

Production flexibility: Baker Perkins' ServoForm starchless depositing systems are capable of producing both hard c… twitter.com/i/web/status/1…

22 October 2018

Blog: There is a key difference between producing conventional and functional confectionery - output requirements f… twitter.com/i/web/status/1…

03 October 2018

@RousselotGlobal and @BakerPerkins working together to optimize depositing of #gelatin #gummies in silicone molds u… twitter.com/i/web/status/1…

27 September 2018

It's the FINAL DAY of IBA already! We've had a great show - and there's still time to see our latest developments f… twitter.com/i/web/status/1…

20 September 2018

Another busy day for us here at IBA - just one more day left if you're yet to make it to Hall A6! We're on Stand 32… twitter.com/i/web/status/1…

19 September 2018

Hectic start to the Monday here at IBA - we’re here in Hall A6 / Stand 321 until 6pm today for all your bakery, bis… twitter.com/i/web/status/1…

17 September 2018