Starts 02 February 2020
Heat Transfer
Using radiant, convective or mixed mode heating, at high or low rate, these process technologies produce low-fat baked and expanded snacks as well as opening up opportunities to develop completely new snack formats.
Upcoming Events
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Starts 05 February 2020
ProPak Philippines - Manila, Philippines
Starts 10 February 2020
FiE Food Extrusion Technology Course - HES-SO Valais, Sion, Switzerland
Starts 01 March 2020
ASB BakingTech 2020 - Chicago, IL
Starts 19 March 2020
Paintistanbul & Turkcoat 2020 - Istanbul, Turkey
Latest News
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Published 09 December 2019
Blog: Baker Perkins’ unique system ensures even baking
Published 26 November 2019
Press Article: Extrusion brings versatility to food industry
Published 14 October 2019
Case Study: Starch-free depositing increases capacity and creates opportunities in healthcare market
Published 01 October 2019
New powder coating feed system increases output by 275%
Published 24 September 2019
