Baker Perkins will be represented at ProPak Philippines 2020 in Manila, Philippines, 5th-7th February 2020 by our agents Rieckermann GmbH on Stand K11.
We will be promoting expertise and equipment for the confectionery, extruded foods, biscuit, granola, bar and bread industries
Full details of the show can be found at www.propakphilippines.com
Baker Perkins is introducing a new batch cooker to its range of small, flexible production systems for the functional gummy and confectionery markets.
The new JellyCook™ batch cooker feeds a ServoForm™ Mini depositor; the system brings the benefits of starch-free production to companies operating in healthcare and supplement markets with products such as gelatin gummies, pectin and carrageenan jellies, and blends.
The hygienic and precise nature of Baker Perkins’ ServoForm™ starch-free depositing process makes it ideal for the functional confectionery market where lower consumption levels compared with standard confectionery creates the demand for batch production. The system is also ideal for pilot plants in larger companies.
Gummies and jellies and can be used to deliver a variety of functional ingredients including vitamins, minerals, protein, fibre, Omega-3, probiotics and energy supplements for sectors including nutraceutical, sports nutrition and pharmaceuticals.
Fully three-dimensional jellies are a high-value, high-margin segment of the fast-growing jelly market. Depositing is the only method capable of manufacturing these complex shapes at high outputs and with low production costs, and Baker Perkins' unique 3D mould technology allows rapid and low-cost shape changes.
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. Starch-free production is now available at outputs from 25 to 1500 kg/hour across a range of hard and soft confectionery products.
Compared to conventional methods such as the starch mogul, die forming or cut-and-wrap, starch-free depositing provides an economic, high quality, smooth product with accurate weight, size and shape characteristics.
Baker Perkins has completed new design projects across the range, including a patented servo-driven wirecut, an automatic weight control system for wirecuts; a new rotary moulder, a sheet forming and cutting system, the new TruBake™ HiCirc oven, and an encapsulation system for filled cookies and bars.
These latest additions to our range of machinery and systems for producing every conceivable type of soft and hard biscuit, cookie and cracker, can transform performance, minimise costs and add brand new products to a range.
Complete, automatic production plants include mixing, dough forming, baking and cream sandwiching technology. The equipment harnesses the latest engineering and control expertise to maximise performance while making machines easier to operate, maintain and clean.
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 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.
The new process involves compressing a sheet of pre-mixed granola to a higher density than conventional granola bars, in order to achieve a biscuit-like product with a sharp bite. It was developed to fill a distinct, emerging niche market.
There is significant growth potential in the bar market.
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.
The widening capability and flexibility that twin-screw extrusion brings to producing a variety of foods, plus ingredients, and biodegradable packaging is stressed by Baker Perkins at ProPak Philippines.
Twin-screw extrusion is increasingly used to produce core ingredients such as modified starches, pre-gelatinised flours, breadcrumb 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 many other applications.
Baker Perkins twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality snacks. Extrusion offers the ability to either add to a range or switch production to a completely new product without investing in a new line.
Twin-screw extrusion technology used extensively for starch based foods has now been adapted to produce biodegradable loose fill chips, or peanuts, and sheets of expanded packaging – an alternative to environmentally unfriendly polystyrene and plastic.
A complete range of unit machines combined with the process knowledge and engineering expertise to incorporate 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.
Baker Perkins’ market leading bread mixing and forming equipment is based on over 100 years experience of the specialist needs of high-output bakeries.
Typically installed as an integrated, automated line in tin and pan bread plant bakeries, the equipment is also suitable for many other bakery and hearth bread products.
Dough mixer capability extends beyond bread to buns, pizza dough, pastries and cakes. The Tweedy™ mixing process can provide a full selection of doughs for artisan and country style hearth breads with their open texture. Complete mixing, dividing and moulding systems produce batons, bloomers and similarly shaped loaves: mixing and dividing also covers the full range of hearth breads.
New technology that makes high-speed mixing possible in any climate on Tweedy™ systems is particularly relevant to the Philippines. The Tweedy™ SuperCool mixer incorporates 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.
A stable and reliable baking environment that provides even baking across the full width of the oven band is crucia… twitter.com/i/web/status/1…09 December 2019 04 December 2019
Due to continued business growth and opportunities, Baker Perkins Inc (Grand Rapids, MI) is seeking an additional A… twitter.com/i/web/status/1…25 November 2019 22 November 2019