Ingredients & Inclusions

Technology for core ingredients and inclusions

Extruded Ingredients & Inclusions Typical Production Line

SBX Master™ Twin Screw Extruder

Baker Perkins’ versatile SBX Master™ twin-screw extruders provide continuous production at outputs from 250 to 2,500kg/hour, depending on formulation. Ingredients' textures can be developed in the extruder and the pieces cut to size at the die or with a post-extrusion cutter.

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If drying is required, the product is transferred to a dryer via a takeaway or vacuum conveyor.

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Twin-screw extrusion is increasingly used as a hygienic and energy efficient method to produce core ingredients such as croutons and breadcrumbs, inclusions for ice cream and cereal bars, plus flours and starches.

Cost and space savings

Extrusion brings substantial savings in space, equipment, energy and labour. Breadcrumb is a typical example: the traditional process involves mixing, forming and baking bread before discarding the crusts and grinding. The same product can be made with no waste in a twin-screw extruder.

Flexible and hygienic

Extrusion is flexible, enabling quick and easy switching between different recipes. Extrusion is also hygienic – all the action is in the short barrel: ingredients in, product out seconds later.

Wide application range

Extruders also bring a lot of advantages to producing inclusions for products such as ice cream and cereal bars, and modified / pre-gelatinized flours used in products such as instant soups, bakery pre-mixes and infant nutrition. It is also an excellent way of addressing the market for gluten-free bread products as it can easily handle the various alternative flours and starches used to make doughs.

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