Baker Perkins will be exhibiting at Gulfood Manufacturing at the World Trade Centre in Dubai, UAE, 6th - 8th November 2018.
We will be highlighting new equipment and process technology for the confectionery, granola, bars, food extrusion, bread and biscuit industries:
Find us in Hall 7 on Stand 727.
Full detail of the exhibition can be found at www.gulfoodmanufacturing.com
Starchless confectionery depositing systems
Baker Perkins has almost a century of experience in the design, manufacture and commissioning of complete high-output confectionery cooking and starchless depositing systems to make gummies and jellies, lollipops, hard candy, fondants fudges, toffees and caramels.
Baker Perkins systems are making rapid inroads into the rapidly growing jelly and gummy sectors where, traditionally, starch moulds were used. Technology developments are contributing to this growth.
Gelatine gummies can now be removed from the moulds in a few minutes, rather than 24 hours. Jellies combining pectin and gelatin reduce demoulding time; and a combination of pectin and carrageenan achieves gelatin-like textures which are vegetarian.
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 starchless depositing process.
Starchless depositing of jellies and gummies is especially relevant for the fast-expanding functional and medicated jelly and gummy sectors, where the starch process cannot be considered.
A flexible depositing system for small batch production which can make a wide range of hard candy, soft candy and lollipops will be highlighted.
The ServoForm™ Mini depositor offers outputs up to 54kg/hr and uses the same process and control technology as the well-established high-output ServoForm range of candy depositors.
It brings the benefits of depositing - high quality, high efficiency and versatility - to companies producing confectionery in small batches, including those needing to make a variety of products on one line. It is ideal for functional and medicated products.
New systems for granola production
The granola market is expanding rapidly, and Baker Perkins has developed a series of complete systems to make a variety of either breakfast cereal or bars.
The latest development is new equipment to make 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.
Granola represents a significant opportunity for food manufacturers thanks to its rapidly increasing popularity both as ready-to-eat breakfast cereal and cereal bars.
Growth potential for bar products
There is significant growth potential in the bar market, with room for new products in the health, diet, and indulgence sectors.
In addition to granola bars, Baker Perkins uses wirecut technology to make a variety of 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.
Versatile food extrusion
The widening capability and flexibility that twin-screw extrusion brings to producing a variety of foods, plus ingredients and TVP (Texturised Vegetable Protein) is highlighted by Baker Perkins at Gulfood.
Twin-screw extrusion is increasingly used to produce core ingredients. The process is hygienic and energy efficient: all the action is in the short barrel – components in, product out seconds later. And if a market changes, the extruder can be adapted for a wide choice of other applications.
Bread is a typical example in the ingredient industry. The traditional process for making breadcrumb involves mixing, forming and baking bread before discarding the crusts 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.
New technology for Bread production
There is a growing market in the Middle East for sliced white bread produced at high outputs on automated plant, and Baker Perkins has a successful track record of supplying mixing and forming systems to bakeries in the region
New technology that makes high-speed mixing possible in hot climates on Tweedy™ mixing systems is being introduced by Baker Perkins. The Tweedy™ SuperCool 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. The technique features a re-designed cooling system that can significantly increase heat transfer from the dough to the cooling jacket during mixing.
Baker Perkins’ specialist software measures flour and ambient temperature and relates them to energy requirement for the mixing process. It then regulates incoming water temperature and applies jacket cooling to achieve the exact dough temperature required. This creates complete control over dough temperature, which is fundamental to efficient downstream handling.
Tweedy™ SuperCool is suitable for high-output plant bakeries making tin and pan bread, burger buns, rolls, and pizza bases, including the sour dough, liquid sponge and sponge and dough processes.
Tweedy™ SuperCool enables the cost-effective and proven Tweedy high-speed mixing process to be used in hot climates including the Middle East, where effective dough temperature control is a potential problem: mixer bowl cooling is very cost-effective compared to the capital and energy costs of flour cooling equipment and bakery air conditioning.
Latest biscuit developments
We will be highlighting the new TruClean™ Series3 rotary moulder for moulded biscuits, including cream sandwich bases.
This unit sets new standards in ease of hygiene, operation and maintenance, while retaining all the important high performance characteristics of the previous machine.
It is the latest addition to our range of machinery and systems for producing every conceivable type of soft and hard biscuit, cookie and cracker, including added-value options. Complete, automatic biscuit, cookie and cracker production plants include mixing, dough forming, baking and cream sandwiching technology. The equipment harnesses the latest engineering and control expertise to maximize performance while making machines easier to operate, maintain and clean.
Production flexibility: Baker Perkins' ServoForm starchless depositing systems are capable of producing both hard c… twitter.com/i/web/status/1…22 October 2018
Blog: There is a key difference between producing conventional and functional confectionery - output requirements f… twitter.com/i/web/status/1…03 October 2018 27 September 2018
It's the FINAL DAY of IBA already! We've had a great show - and there's still time to see our latest developments f… twitter.com/i/web/status/1…20 September 2018
Another busy day for us here at IBA - just one more day left if you're yet to make it to Hall A6! We're on Stand 32… twitter.com/i/web/status/1…19 September 2018
Hectic start to the Monday here at IBA - we’re here in Hall A6 / Stand 321 until 6pm today for all your bakery, bis… twitter.com/i/web/status/1…17 September 2018