AACC International Annual Meeting - London, UK

Baker Perkins will be attending the AACC International Annual Meeting at the Hilton London Metropole, 21st - 23rd October 2018.

We will focus on our expanding portfolio of equipment and process expertise to make granola cereals and bars, as well as traditional rotary cooking and extrusion technology to make the full range of ready-to-eat cereals.

Full detail of the event can be found at www.aaccnet.org

NEW Crunchy granola bars

The latest development is a new 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.

Complete systems for a variety of granola bars and cereals

The granola market is expanding rapidly, and Baker Perkins has developed a series of complete system to make a variety of bars and cereals.

Oats are the usual base for the new bars, although other grains or dehydrated vegetables are also possibilities. Inclusions and coating – usually with yoghurt – can provide variety.

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.

Complete lines for rotary cooking and extruding breakfast cereals

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.

A new generation of extrusion equipment has been launched by Baker Perkins. The flexibility of the re-designed SBX Master™ twin-screw extruder range for cereals, ingredients and other food applications has been improved by increasing power, torque and speed.

A new preconditioner also 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.