Baker Perkins will be represented by our agents, Friend Corporation Pvt. Ltd at the Expo Center in Lahore, Pakistan, 10th - 12th September 2020.
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 confectionery cooking and starch-free depositing systems to make gummies and jellies, lollipops, hard candy, fondants, fudges, toffees and caramels.
We will be promoting our expanded low-output starch-free cooking and depositing capability. A continuous ServoForm™ Mini cooking and depositing line has been introduced in response to demand for a 50 kg/hr system with the efficiency of automatic operation. The ServoForm™ Mini range now comprises batch and continuous options for both cooking and depositing.
The new continuous option incorporates a JellyCook™ batch or Turbofilm™ Mini continuous cooker with a ServoForm™ Mini continuous depositor and cooling tunnel in a seamless line. The system can produce high-value functional pectin jellies or medicated hard candies, as well as standard confectionery including toffees and lollipops.
It is ideal for low-volume, high-value production environments; or to produce short runs/large batches for research, product development and test marketing purposes. Based on Baker Perkins’ proven ServoForm™ depositing technology, Mini depositors have the same specifications as the full-size equivalent for precise scale-up.
Since they were introduced three years ago, 50 ServoForm™ Mini batch depositors have been delivered. They are extremely flexible, and capable of rapid change between different products by simply replacing the moulds.
The hygienic nature of the ServoForm™ Mini cooking and depositing system makes it ideal for production to validation standards for healthcare products. The ServoForm™ Mini deposits a high quality, smooth product in 2 to 16 gram pieces, with a consistent size and shape, and high piece weight accuracy.
Baker Perkins' equipment makes unique products in profitable niche markets as well as complete, automatic production plants. 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.
We will be introducing technology and equipment developed in our Innovation Centre for TVP (Texturised Vegetable Protein) processing as meat substitutes. We offer standard recipes utilising a variety of different proteins including soy, pea and wheat; and can also develop recipes for your own chosen protein, with full process support.
We will also be stressing the widening capability and flexibility twin-screw extrusion brings to producing a variety of foods and ingredients. 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.
A rapidly growing business is the extrusion of ingredients and inclusions 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.
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.
We will take the opportunity to emphasise the qualities of our range of bread mixing and forming machinery and systems. Baker Perkins' dough mixing and dough forming systems for high-output tin and pan bread plant bakeries are designed in collaboration with bakers 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
A recent innovation is the Tweedy™ SuperCool mixer, which uses an enhanced cooling jacket to reduce the temperature rise during mixing by up to 5.5°C. This enables it to be used in almost every climate without the need for complex and costly ice addition or flour cooling. It is particularly advantageous for burger buns where the downstream processes require lower dough temperatures.
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