Baker Perkins will be represented on the stand of agent Triple Pee Solutions (www.3psolutions.in) at ANUTEC International FoodTec India 2018, at the Bombay Exhibition Centre in Mumbai, 27th - 29th September.
Customers can discuss process and production technologies covering the confectionery, snack, ready-to-eat cereal, bread and biscuit industries.
Full details of the show can be found at www.foodtecindia.com
There will be a focus on new developments in the confectionery industry, in which Baker Perkins’ starchless depositing technology is applied to a wide product range, including standard and 3D jellies and gummies, hard candy, lollipops, toffees, caramels, fudge and fondant. Starchless depositing is especially relevant for functional and medicated jellies, gummies and hard candy where the starch process cannot be considered.
Jellies and gummies of any texture, from soft pectin jellies to chewy gelatin gummies, can now be made economically and at high quality by the Baker Perkins starchless depositing process.
Recent innovations from ingredient supplier CEAMSA, create two opportunities. A combination of pectin and carrageenan achieves gelatin-like textures which are vegetarian – opening up the market in India for this style of product. Secondly, depositing jellies combining pectin and gelatin reduces demoulding time.
In another development, gelatin gummies can now be removed from the moulds in a few minutes, rather than 24 hours, through a combination of world-leading gelatin producer Rousselot’s new SiMoGel™ solution, and Baker Perkins’ systems.
These systems also offer a unique capability to produce full-form 3-Dimensional jellies and gummies. Starchless depositing into solid moulds is the only way to make these complex shapes - intricate 3D shapes are not possible with a starch moulding system, which can handle only 2-Dimensional jellies with a flat top.
3D jellies can be deposited in one or two colours; with stripes and layers; with solid or soft centre-fills; and with inclusions such as real fruit pieces. 3D product possibilities include balls or spheres; fruit shapes such as raspberries, strawberries and pears; animals and cartoon characters. There is obviously potential for character merchandising linked to television and films.
In the production of functional and medicated candies, hygiene – particularly the elimination of cross-contamination - and strict recipe accuracy are critical. This makes starchless depositing ideal, with consistent high-class products that support premium pricing and healthcare positioning. Crucially, depositing adheres to the principles of GMP and is readily capable of validation to international standards.
Whatever type of confection is being made, starchless depositing is significantly more cost-effective than a starch mogul and other conventional processes in every aspect including capital and operating costs, floor space and process inventory. Most important of all, the absence of starch means no recycling, and lower costs for energy, labour and consumables.
Granola breakfast cereal and granola bars
Granola is a food increasing rapidly in popularity around the world, and Baker Perkins offers a range of equipment for the production of ready-to-eat granola breakfast cereal and granola bars.
New systems to produce granola cereal and bars have been developed by Baker Perkins to meet rising demand for these tasty, versatile products: granola has a truly global appeal and there are production plants in Asia, Europe and North America.
High-quality ingredients, snacks and ready-to-eat cereals
Baker Perkins’ twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality ingredients, snacks and ready-to-eat cereals.
Extrusion is hygienic and energy efficient: all the action is in the short barrel – ingredients in, product out seconds later. If it is possible to make a product with an extruder, it is almost certainly the cheapest, most efficient and most compact method of making it. Conventional processing typically involves a great deal more equipment, time and cost.
Companies can enter the snacks market with an uncomplicated extrusion system making standard, direct expanded products such as corn curls, chipsticks and maize rings. As business expands, the system can be extended to make a full portfolio of high specification, added-value products including whole grain / multigrain and sweet or savoury filled pillows.
Baker Perkins offers a choice of production systems for cereal – extrusion and rotary steam cooking. 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 virtually every kind of breakfast cereal.
Tin and pan breads
While there is growing demand in Asia for tin and pan breads produced at high outputs on automated plant, lack of effective dough cooling in hot climates has been a major obstacle to its production.
New technology from Baker Perkins eliminates this problem through precise temperature control on Tweedy™ mixing systems, and a radically re-designed Tweedy™ SuperCool cooling system that significantly increases heat transfer from the dough to the cooling jacket during mixing.
Baker Perkins’ dough mixing and dough forming systems for plant bakeries producing high-quality pan bread are designed to maximize quality and minimize cost. Gentle dough handling arising from innovative design, combined with the latest control technology, produces bread at new levels of consistency and excellence.
Biscuits, cookies and crackers
Baker Perkins supplies machinery and systems for producing every conceivable type of soft and hard biscuit, cookie and cracker, including added-value options.
Complete, automatic production plants include mixing, dough forming, baking and cream sandwiching technology; they harness the latest engineering and control expertise to maximise performance while making machines easier to operate, clean and maintain.
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