FOOMA - Tokyo, Japan

FOOMA - Tokyo, Japan

Baker Perkins will be represented at FOOMA JAPAN at Tokyo Big Sight (East Hall 1-8) in Tokyo, Japan, 7th - 10th June, 2022, on the stand of our agent Misuzu Koki Co Ltd, stand IL 20.

We will feature our process product capabilities in the confectionery, biscuit, food extrusion, cereal and bread industries. Baker Perkins is now part of the Schenck Process group. The combination of Schenck material handling technology and ingredient feed systems with Baker Perkins process expertise means we can provide complete lines from tanker discharge to packaging infeed.

Full details of the exhibition can be found at


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. 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.

The ServoForm™ Flexi extends the output capability of batch depositors with a significant increase beyond the ServoForm™ Mini, a highly versatile 60kg/hour line which can produce hard candies, jellies and gummies, toffees and lollipops - including high-value medicated or functional products.

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.

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,

The TruClean™ servo wirecut brings automation and economy to the production of wirecut cookies, filled cookies, bars and filled bars. Outstanding flexibility and process control are key attributes of the patented two-axis servo system.

 The TruBake™ HiCirc convection oven provides higher rates of convection, increased heat flux, and a broader range of product capability than its predecessors. Improvements in flexibility, efficiency and hygiene, include the capability to be integrated into a hybrid oven.

TVP extrusion

We will highlight 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).

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.

Ready-to-eat 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 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.


New technology makes high-speed mixing possible in any climate on Tweedy™ mixing systems. The Tweedy™ SuperCool process combines radically enhanced bowl cooling with advanced control technology to provide precise management of final dough temperature, regardless of the ambient conditions. It is particularly applicable to the consistent high-quality production of burger buns.

The technique features a re-designed cooling system that can significantly increase heat transfer from the dough to the cooling jacket during mixing. There is complete control over dough temperature, with no need for the additional capital and energy costs of flour cooling equipment and bakery air conditioning. Neither is ice addition necessary.

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