Baker Perkins will be represented at AUSPACK at the Melbourne Convention and Exhibition Centre, 17th - 20th May 2022.
Regional sales manager Mark Sheffield will be on the stand of sister company Schenck Process Australia, DO 22, to discuss our range of equipment and services for the confectionery, food extrusion, biscuit cookie and cracker and ready-to-eat cereal industries.
Full details of the show can be found at www.auspack.com.au
Baker Perkins has introduced a new starch-free depositor for gummies and jellies.
The ServoForm™ Flexi is ideal for the rapidly growing functional, nutraceutical and healthcare markets as well as conventional confectionery.
This new machine solves problems associated with conventional starch moulding - high costs, poor hygiene, and for the growing health, functional and nutraceutical markets, the impossibility of validation.
The ServoForm™ Flexi offers the hygiene and simplicity of the starch-free process, with the long setting times and versatility associated with starch moguls.
Continuous starch-free plants for fast setting jelly and gummy formulations have been available for some time, but are not suitable for formulations needing long setting times. The ServoForm™ Flexi involves a batch/continuous operation with the moulds filled and stacked, and the product cooled and set before demoulding after anything from 10 minutes to several hours.
This process provides the flexibility to change product shape quickly and can utilise a wide range of gelling agents - gelatin, pectin, carrageenan or blends can all be accommodated. Two machines are available: a single depositing head gives output up to 125,000 pieces at 500kg/hour; a longer machine with two heads can produce up to 250,000 pieces at 1000kg/hour.
There is rapid growth around the world in the functional, medicated and healthcare confectionery markets, including nutraceutical, sports nutrition and pharmaceutical potential.
The hygienic and accurate qualities of Baker Perkins cooking and starch-free depositing systems with consistently accurate weight and dosage control make them ideal for producing this confectionery. Processes are reproducible and capable of validation, with the active ingredients present in precisely the quantities claimed.
Baker Perkins also supplies complete high-output cooking, starch-free depositing and cooling lines for the full range of hard and soft sugar confectionery – hard candy and lollipops, jellies and gummies, toffee and caramel, fondant and fudge.
We will stress the widening capability and flexibility twin-screw extrusion brings to producing a variety of foods and ingredients, including the most recent developments in Texturised Vegetable Protein (TVP) for meat substitutes and extenders.
TVP in various forms has been used as a meat substitute since the 1960s. It is also used as a meat extender in conjunction with real meat in products aimed at environmentally-concerned or health-conscious consumers. Most products currently being launched are completely meat-free and suitable for vegans and vegetarians, but there is significant acceleration in the market among consumers willing to cut down on meat for environmental or health reasons, but unwilling to compromise on taste and texture.
Baker Perkins has innovative processes for both dry TVP produced by Low Moisture Extrusion Cooking (LMEC) and High Moisture Meat Analogues (HMMA).
The latest development is a LMEC process for dry fibrated TVP using high protein ingredients, creating a product with fibrous structure and firm texture for conventional applications such as burgers, sausages, meat balls and mince, plus use as chunks in soups, sauces and ready meals. The cost of this process is lower than with HMMA.
HMMA offers a much improved fibrous consistency and texture than conventional LMEC. The texture of HMMA TVP convincingly replicates the natural structure and mouth-feel of meat and is used for completely meat-free substitute products.
Baker Perkins’ SBX Master™ extruders can process a variety of different proteins including soy, pea and wheat; beans, lentils and other pulses can also be used. Baker Perkins also develops recipes for customers’ own chosen protein taking into account local taste and flavour profile preferences as well as ingredient availability.
Food ingredient extrusion
Baker Perkins twin-screw extrusion technology provides a hygienic, energy efficient method of producing core ingredients for the food industry.
Typical examples include soy or grain crispy pieces that add texture and functionality to bars and dairy products; modified flours and starches that act as clean-label thickeners and emulsifiers for soups, sauces, desserts and beverages; and standard or gluten-free breadcrumb and croutons.
Biscuits, cookies and crackers
Baker Perkins supplies equipment that makes unique products in profitable niche markets as well as complete, automatic production plants with mixing, dough forming, baking and cream sandwiching technology.
We cover every conceivable type of conventional soft and hard biscuit, cookie and cracker plus filled cookies, bars and filled bars. Frozen dough and encapsulated cookies are specific areas of expertise.
Baker Perkins has completed new design projects across the range, including a patented servo-driven wirecut; an automatic weight control system for wirecuts; and the precisely controlled HiCirc oven.
Customers receive the highest levels of support in the industry. Our Innovation Centre at Peterborough in the UK incorporates facilities for customers to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.
Companies from every part of the world find that thorough trials, often using their own local raw materials, provide a reliable basis for trouble-free commissioning of a new plant or the launch of a new product.
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 steam cooking or extruding virtually every kind of ready-to-eat 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.
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