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PROPAK Africa 2019 - Johannesburg, South Africa

PROPAK Africa 2019 - Johannesburg, South Africa

Baker Perkins will be represented at PROPAK Africa 2019 at the Expo Centre Nasrec in Johannesburg, South Africa, 12th - 15th March 2019.

We will be co-exhibiting with our agents Courlanders in Hall 6, stand J10, and promoting confectionery, extrusion and biscuit know-how.

Full details of the exhibition can be found at www.propakafrica.co.za

Confectionery

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.

Baker Perkins’ systems are making rapid inroads into the rapidly growing jelly and gummy sectors where, traditionally, starch moulds were used. Developments in both process and ingredient technologies are contributing to this growth by reducing setting times across the full range of gelling agents. Pectin, carrageenan and even gelatin gummies can now be removed from the moulds in minutes. The effect is particularity noticeable on gelatin gummies where setting times of 24 hours are typically necessary when using starch moguls.

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 starch-free depositing process. Vegetarian/vegan gummies with gelatin-like textures can be made by starch-free depositing using carrageenan as the gelling agent.

Starch-free depositing of jellies and gummies is especially relevant for the fast-expanding functional and nutraceutical jelly and gummy sectors, where the starch process cannot be considered because of poor hygiene and the risk of cross contamination.

Jellies can be produced in 3D shapes such as fruits, animal characters, spheres and other geometric shapes. They can be made in one or two colours; with stripes and layers; with solid or soft centre-fills; and with inclusions such as real fruit pieces.

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 Baker Perkins’ 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.

Read more:

Baker Perkins' ServoForm™ lines for confectionery cooking & depositing

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 stressed by Baker Perkins at Propak Africa.

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 complete new line.

Read more:

Baker Perkins' SBX Master™ Twin-Screw Extruder

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 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.

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Complete lines for high quality baked or dried granola cereal or bars 

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 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.

The Baker Perkins Cereal Master™ TX line is the choice of manufacturers needing the assurance of a consistent high-quality end product using a traditional rotary cooker.

Read more:

Cereal Master™ TX lines for traditional cereals

Cereal Master™ EX lines for extruded cereals

Bars

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.

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Bar product opportunities

Biscuit

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.

Read more:

Baker Perkins' TruClean™ Series3 rotary moulder

Upcoming Events

We have a great opportunity for a Senior Mechanical Design Engineer here in our Peterborough office - check out the… twitter.com/i/web/status/1…

15 February 2019

New blog: How our starch-free depositing systems are creating many new opportunities for jellies and gummies - from… twitter.com/i/web/status/1…

12 February 2019

We also have openings for #Engineering #graduates; with opportunities to work across the company, we offer a flexib… twitter.com/i/web/status/1…

31 January 2019

We are now accepting applications for our 2019 #apprenticeship schemes, for both #Manufacturing and #Designtwitter.com/i/web/status/1…

31 January 2019

The unique design features and functionality of Baker Perkins’ new servo-driven mechanism for cookie wirecut machin… twitter.com/i/web/status/1…

29 January 2019

We will be at @Prosweets in Cologne from Sunday! Join us in Hall 10.1 (Booth B040) to find out the latest in starch… twitter.com/i/web/status/1…

23 January 2019