Baker Perkins will be represented at ANUTEC International FoodTec India 2019 in New Delhi, India, 13th - 15th September 2019.
Baker Perkins will be represented on the stand of agent Triple Pee Solutions (www.3psolutions.in).
We will be promoting innovative equipment and processes for the confectionery, food extrusion, granola, cereal and bar; biscuit and bread industries.
Full details of the show can be found at www.foodtecindia.com
A new low-volume cooking and depositing system in the Baker Perkins range means that the benefits of starch-free production are now available at outputs from 25 to 1,500 kg/hour across a range of hard and soft confectionery products. This new system is ideal for the nutraceutical and functional confectionery markets, and for 3D jelly manufacture - areas where starch moguls cannot operate, and where demand is rising.
The advantages of starch-free depositing - high quality, high efficiency, versatility and hygiene – are now available to companies producing confectionery in small batches, including those making a variety of products on one line.
The new system includes a Turbofilm™ continuous cooker and ServoForm™ Mini starch-free depositor, using the same process and control technology as Baker Perkins’ well-proven high-output ServoForm™ depositors.
Compared to conventional methods such as the starch mogul, die forming or cut-and-wrap, starch-free depositing provides an economic, high quality, smooth product with accurate weight, size and shape characteristics.
Baker Perkins has a century of experience in the design, manufacture and commissioning of complete confectionery cooking and starch-free depositing systems to make gummies and jellies, lollipops, hard candy, fondants fudges, toffees and caramels.
New systems for granola production
Demand for granola is expanding rapidly both as ready-to-eat breakfast cereal and cereal bars, and Baker Perkins has developed systems to make both.
The latest development makes 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.
There is significant growth potential in the bar market for new products in the health, diet, and indulgence sectors. In addition to granola bars, Baker Perkins uses wirecut technology to make fruit filled, energy, cookie and breakfast bars.
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. Baker Perkins' TruClean™ wirecut allows filled bars to be produced with an unlimited variety of sweet and savoury fillings, including low fat options.
Twin-screw extrusion produces a variety of foods, plus ingredients and TVP (Texturised Vegetable Protein) – this versatility is highlighted by Baker Perkins at Anutec.
Twin-screw extrusion is increasingly used to make core ingredients. The process is hygienic and energy efficient: all the action is in the short barrel – components in, product out seconds later. As a market develops, the extruder can be adapted for a wide choice of other applications.
Breadcrumb is a typical example in the ingredient industry. The traditional process for making breadcrumb involves mixing, forming and baking bread before discarding the crusts, drying and grinding. The same product can be made with no waste using only a twin-screw extruder. As well as the enormous savings in space, equipment, energy and labour this brings, the process is also much more flexible, enabling quick and easy switching between different recipes.
Baker Perkins' twin-screw extrusion technology for snack production is at the heart of versatile systems producing a wide range of high-quality snacks. In a market driven by innovation, extrusion offers manufacturers the ability to either add to their range or switch production to a completely new product without investing in a complete new line.
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 ready-to-eat cereal, from traditional corn flakes to modern filled pillows.
Baker Perkins has completed new design projects in key technologies, including a patented servo-driven wirecut, a new rotary moulder, a sheet forming and cutting system, the new HiCirc oven, and an encapsulation system for filled cookies and bars.
These latest additions to our range of machinery and systems for producing every conceivable type of soft and hard biscuit, cookie and cracker, can transform performance, minimise costs and add brand new products to a range.
Complete, automatic production plants include mixing, dough forming, baking and cream sandwiching technology. The equipment harnesses the latest engineering and control expertise to maximise performance while making machines easier to operate, maintain and clean.
New technology that makes high-speed mixing possible in hot climates on Tweedy™ mixing systems is particularly relevant to the growing market on the sub-continent for tin or pan bread produced at high outputs on automated plant.
New Tweedy™ SuperCool technology uses an enhanced cooling jacket to reduce the temperature rise during mixing by up to 5.5°C. This enables it to be used in almost every climate without the need for complex and costly ice addition or flour cooling.
The process combines radically enhanced bowl cooling with advanced control technology to provide precise management of dough temperature in any climate. The Tweedy™ SuperCool system can be retrofitted to existing installed mixers.
Baker Perkins dough mixing and dough forming systems for plant bakeries producing high-quality pan bread are designed to maximize quality and minimise cost. Gentle dough handling arising from innovative design, combined with the latest control technology, produces bread at new levels of consistency and excellence.
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