Baker Perkins will be represented at Vrac Tech in Le Mans, France, 6-8 December 2022.
We will be represented by our agent LS Process on Booth HC-A38. We will be available to discuss equipment and processes for all the food sectors we serve.
Full details of the show can be found at www.vractech.com
Confectionery
A French company placed the first order for Baker Perkins’ award winning ServoForm™ Flexi starch-free depositor. As well as confectionery the Flexi is ideal for gummies and jellies in the functional, medicated and healthcare markets.
The ServoForm™ Flexi is a new starch-free depositor with outputs up to 250,000pieces/hr (1,000kg/hr). A second new machine, the ServoForm™ Mini+ is dedicated to the same market as the Flexi, but offering lower outputs up to 12,500 pieces/hr.
The ServoForm™ Flexi solves problems associated with conventional starch moulding including the mogul – high costs, poor hygiene, and for the health, functional and nutraceutical sectors, the impossibility of validation.
The Flexi meets the needs of manufacturers looking for the hygiene and simplicity of starch-free depositing but with the longer setting times and versatility of moguls. Products using gelatin, pectin, carrageenan or blends as the gelling agent can all be handled.
The ServoForm™ Mini+ meets the increasing demand for high-viscosity recipes and centre-filled gummies, particularly liquid centre fills, by including a mould lift feature. It is an extension to the range of proven ServoForm™ Mini depositors, of which more than 150 have been sold.
The mould lift synchronises raising and lowering the moulds with the depositing cycle. The effect is high-accuracy positioning, and crucially a clean separation, without tailing, of the thin strand of viscous syrup between one deposit and the next. It is also vital for centre-filling to keep the filling and casing separate.
Baker Perkins depositors deliver a variety of functional ingredients including vitamins, minerals, protein, fibre, CBD, protein, Omega-3, probiotics and energy supplements while pain relievers, cough suppressants and antihistamines are typical OTC ingredients.
Baker Perkins also supplies complete high-output cooking, starch-free depositing and cooling lines for the full range of hard and soft sugar confectionery – hard candy and lollipops, jellies and gummies, toffee and caramel, fondant and fudge.
TVP extrusion
We will stress the widening capability and flexibility twin-screw extrusion brings to producing a variety of foods and ingredients, including the most recent developments in TVP (Texturised Vegetable Protein) for meat substitutes and extenders.
TVP in various forms has been used as a meat substitute since the 1960s. It is also used as a meat extender in conjunction with real meat in products aimed at environmentally-concerned or health-conscious consumers. Most products currently being launched are completely meat-free and suitable for vegans and vegetarians, but there is significant acceleration in the market among consumers willing to cut down on meat for environmental or health reasons, but unwilling to compromise on taste and texture.
Baker Perkins has innovative processes for both dry TVP produced by Low Moisture Extrusion Cooking (LMEC) and High Moisture Meat Analogues (HMMA).
Baker Perkins twin-screw extrusion technology provides a hygienic, energy efficient method of producing core ingredients 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.
Extrusion is perhaps the most versatile process available to the food industry. It is capable of producing a wide range of end products from a variety of different ingredients and rapidly switching between them. It can replicate products made using other, less flexible, methods and the breadth of process options offers product developers plenty of scope for innovation
Baker Perkins supplies equipment to make unique products in profitable niche markets as well as complete, automatic production plants with mixing, dough forming, baking and cream sandwiching technology.
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 high-speed, servo-driven wirecut; an automatic weight control system for wirecuts; and the precisely controlled HiCirc oven.
The Tweedy SuperCool mixer 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.
Schenck material handling technology and Baker Perkins process expertise is being combined in complete process lines for the food industry, from ingredient delivery to packaging.
Harnessing the joint capability of Schenck and Baker Perkins brings the benefits of an automated line from a single supplier. It was the key driver in the decision to unite the two companies in one organization – both operate throughout the world.
Schenck Process engineers cutting-edge technologies and solutions across the bulk material handling spectrum. That includes accepting ingredients from the tanker, sifting, storing, conveying, weighing and feeding them into the process line. Baker Perkins takes over to convert the ingredients into finished product, ready for packaging.
