Baker Perkins will be represented by our agents, Friend Corporation Pvt. Ltd at the Iftech exhibition in Karachi, Pakistan, 27th - 29th August 2019.
We will be promoting our innovative equipment and processes for the confectionery; food extrusion; granola, cereal and bar; biscuit and bread industries.
Full detail of the show can be found at foodtechpakistan.com
Baker Perkins has almost a century of experience in the design, manufacture and commissioning of complete high-output confectionery cooking and starch-free depositing systems to make gummies and jellies, lollipops, hard candy, fondants, fudges, toffees and caramels.
The addition of a new low-volume cooking and depositing system to the Baker Perkins range means that the benefits of starch-free production are now available at outputs from 25 to 1,500 kg/hour across a range of hard and soft confectionery products. It is ideal for the nutraceutical and functional confectionery markets, and for 3D jelly manufacture - areas where starch moguls cannot operate, and where demand is rising.
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.
The new system comprises the Turbofilm™ continuous cooker and ServoForm™ Mini starch-free depositor, using the same process and control technology as Baker Perkins’ well-established high-output ServoForm™ depositors.
Compared to conventional methods such as the starch mogul, die forming or cut-and-wrap, depositing provides an economic, high quality, smooth product with accurate weight, size and shape characteristics.
The widening capability and flexibility that twin-screw extrusion brings to producing a variety of foods, plus ingredients, TVP (Texturised Vegetable Protein) and biodegradable packaging is stressed by Baker Perkins at Iftech.
Twin-screw extrusion is increasingly used to produce core ingredients such as modified starches, pre-gelatinised flours and crispies. 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.
Breadcrumb is a typical example of the benefits of extrusion over traditional processes. Instead of 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, including gluten-free.
Baker Perkins twin-screw extrusion technology 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 new line.
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.
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 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.
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' patented TruClean™ wirecut allows filled bars to be produced with an unlimited variety of sweet and savoury fillings, including low fat options.
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™ SuperCool mixing systems which 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.
We will be highlighting the new 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.
Baker Perkins continues to strengthen its team serving the biscuit, cookie and cracker industry worldwide with the… twitter.com/i/web/status/1…20 May 2019
New video: how the TruClean Series3 rotary moulder is setting the standards in cleaning, maintenance and hygiene fo… twitter.com/i/web/status/1…14 May 2019
Baker Perkins’ range of bread mixing and forming equipment ticks all the boxes for the artisan baker who wants to b… twitter.com/i/web/status/1…07 May 2019
New blog: Baker Perkins equipment making a full range of cereal and granola products can be adapted to make the pro… twitter.com/i/web/status/1…30 April 2019
Looking for a new challenge? We currently have a range of positions available at all levels in our UK facility in P… twitter.com/i/web/status/1…24 April 2019
A full look at our new generation of MPX production-scale powder coating extruders, introduced at this year’s Europ… twitter.com/i/web/status/1…09 April 2019