Product and process technology for the confectionery, granola, snack, cereal, ingredient, bread and biscuit industries will be highlighted by Baker Perkins at ProPak Asia in Bangkok, Thailand, 13th - 16th June 2018 on stand AT35 in Hall 99.
Full detail of the exhibition can be found at www.propakasia.com
In the confectionery industry, Baker Perkins’ starchless depositors are used extensively around the world for jellies and gummies, hard candies, lollipops, toffees, fudge and fondant. Compared to conventional methods such as starch mogul, die forming or cut-and-wrap, depositing provides a high quality, smooth product with accurate weight, size and shape characteristics. The process offers complete control throughout the system, rapid payback through minimal scrap, low production costs and hygienic operation with low maintenance.
Starchless depositing is increasingly the process of choice for confectioners wanting to access the growing market for original, high-quality jellies and gelatin gummies without the cost, complexity hygiene and maintenance problems of starch moguls. It is suitable for jellies and gummies in solid, striped, layered or centre-filled varieties, and offers great quality and production flexibility.
Jellies and gummies of any texture, from soft pectin jellies to chewy gelatin gummies, can now be made economically and at a high quality by starchless depositing. Two technology developments bring significant opportunities:
Gelatin gummies can now be removed from the moulds in a few minutes, rather than 24 hours, through a combination of world-leading gelatin producer Rousselot’s new SiMoGel™ solution, and Baker Perkins’ ServoForm™ depositors and cooking systems.
The second innovation, from ingredient supplier CEAMSA, creates two opportunities. Starchless depositing jellies combining pectin and gelatin reduces demoulding time; and a combination of pectin and carrageenan achieves gelatin-like textures which are vegetarian – opening up major markets where gelatin is unacceptable.
Starchless depositing also meets a growing demand for fortified functional and medicated hard candy and jellies carrying medications or dietary supplements. The starch process cannot be considered for this sector, where hygiene and strict recipe accuracy are crucial. Starchless depositing is ideal, giving consistent high-class products that support premium pricing and healthcare positioning. Crucially, depositing adheres to the principles of GMP and is readily capable of validation to FDA/EMEA standards.
Granola cereals and bars
Baker Perkins will focus on its ability to supply new production and process expertise for the rising market in granola cereals and bars.
Granola represents a significant opportunity for cereal manufacturers due to its rapidly increasing popularity. Awareness of the health benefits of oats (high fibre, slow energy release and gluten-free); the relentless growth of the cereal bar market; and its convenience as a breakfast cereal are driving significant growth.
Whether the customer is interested in baked granola cereal, dried granola cereal or baked granola bars, Baker Perkins has an appropriate system - plus the experience and process expertise - to help customers through every step of the project. New systems have been developed by Baker Perkins to meet rising demand for these tasty, versatile products.
Twin-screw extrusion for snacks, ingredients, and cereals
Baker Perkins is also stressing the benefits twin-screw extrusion brings to the food industry. Extrusion is flexible, hygienic and energy efficient. If it is possible to make a product with an extruder, it is almost certainly the cheapest, most efficient and most compact method of making it. Conventional processing typically involves a great deal more equipment, time and cost.
Twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality snacks, ingredients, and ready-to-eat cereals. The ability of the extrusion process to accept virtually any ingredient to suit local tastes is particularly appreciated in the snacks sector.
A standard system is a flexible way to enter a market at a low capital cost; extrusion systems can be expanded as a business grows and more complex products, or even a completely different product range, are required.
Baker Perkins offers a choice of production systems for cereal – extrusion and rotary steam cooking. 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 virtually every kind of breakfast cereal, from traditional corn flakes to modern filled pillows.
There is rising interest in the use of twin-screw extrusion to produce core ingredients for the food industry. Typical examples include breadcrumb, croutons, gluten free bread products, rusk for sausage fillings; and ice cream inclusions. The list has recently been extended to include modified flours and porous powders for products such as soups, sauces and drinks sold in powdered form for rehydration.
Mixing and forming systems for bread
There is a growing market in South East Asia for breads 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.
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.
Biscuits, Cookies & Crackers
Baker Perkins supplies machinery and systems for producing every conceivable type of soft and hard biscuit, cookie and cracker, including added-value options. Complete, automatic production plants include mixing, dough forming, baking and cream sandwiching technology; they harness the latest engineering and control expertise to maximise performance while making machines easier to operate, clean and maintain.
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