Baker Perkins will be exhibiting at ProPak Asia in Bangkok, Thailand, 20th - 23rd October 2020.
We will be represented by our agent Rieckermann on stand AN21, and will emphasise our process and product capabilities in the confectionery, food extrusion, cereal, biscuit and bread industries.
Full detail of the exhibition can be found at www.propakasia.com
We will focus on our new low-output cooking and depositing systems, which now offer a choice of either a batch or continuous cooker to feed the 50kg/hour ServoForm™ Mini depositor.
The ServoForm™ Mini is the heart of a highly versatile line that can produce hard candies, gummies, jellies, toffees and lollipops - including high-value medicated or functional products. We have sold over 50 in the three years since it was launched.
The JellyCook™ is a batch weighing, mixing and cooking system for gelatin, pectin and hard candy confectionery syrups. It provides the flexibility to make small batches and for frequent changes of recip. The Turbofilm™ Mini is a continuous option for the same products and would be preferred where non-stop operation or short cooking times (to prevent inversion and discolouration) are required.
Gummies and jellies are used to deliver a variety of functional ingredients including CBD, vitamins, minerals, fibre, protein, Omega-3, probiotics and energy supplements. The healthy positioning may be enhanced with the inclusion of fruit pulp or pieces.
Some medicated products are more suitable to a hard candy delivery system, particularly where slow release of the active ingredient is required. These include antiseptics, menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion.
The hygienic nature of the ServoForm™ Mini cooking and depositing system makes it ideal for production to validation standards for healthcare products. Based on Baker Perkins’ proven ServoForm™ high-output depositing technology, 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.
We will be introducing technology and equipment developed in our Innovation Centre for TVP (Texturised Vegetable Protein) processing. 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 be delighted to discuss the use of any protein, either for High Moisture Extrusion Cooking (HMEC) commonly used to process fibrated products including meat substitutes such as burgers, ground/minced meat and chicken pieces; or Low Moisture Extrusion Cooking (LMEC), typically for sausages, meat balls and chicken nuggets.
In another new development, Baker Perkins has adapted twin-screw extrusion technology used extensively for starch based foods to produce biodegradable loose fill chips, or peanuts, and sheets of expanded packaging.
Baker Perkins has specialised in the extrusion of starch-based foods such as snacks and ready-to-eat cereals for over 50 years, and is applying its depth of process know-how and experience to the production of biodegradable alternatives to polystyrene and plastic packaging.
We will also be stressing the widening capability and flexibility twin-screw extrusion brings to producing a variety of foods and ingredients.
Food with enhanced nutritional properties is a significant current growth area as diet awareness grows. High-quality snacks and ready-to-eat cereals form an ideal base for functional nutrition, and extrusion can be utilised to penetrate this expanding market for foods high in protein and fibre.
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.
New systems for granola production
The granola market is expanding rapidly, and Baker Perkins provides complete systems to make a variety of either baked 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.
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,
New technology makes high-speed mixing possible in any climate on Tweedy™ mixing systems. The Tweedy™ SuperCool process combines radically enhanced bowl cooling with advanced control technology to provide precise management of final dough temperature, regardless of the ambient conditions. It is particularly applicable to the consistent high-quality production of burger buns.
The technique features a re-designed cooling system that can significantly increase heat transfer from the dough to the cooling jacket during mixing. There is complete control over dough temperature, with no need for the additional capital and energy costs of flour cooling equipment and bakery air conditioning. Neither is ice addition necessary.
The effectiveness of the system is demonstrated by a reduction in final dough temperature of 5.5°C (100F) on a large batch industrial mixer. The target temperature for dough is normally 26 to 30°C (79 to 860F), which is fundamental to efficient downstream handling.
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