Share

News

Blog: Using the Tweedy™ Mixer for other doughs

19 October 2017 blog-using-the-tweedy-mixer-for-other-doughs-thumb.jpg

The Tweedy™ mixing process has earned a deserved reputation in the world of no-time dough, but there’s absolutely no reason why the process should not be harnessed for other processes, including liquid sponge, sponge and dough, and sourdough. Read More

Page 1 of 18 pages  1 2 3 >  Last ›

Upcoming Events

Baker Perkins is working with @RousselotGlobal on new process and ingredient technology for the production of gelat… twitter.com/i/web/status/9…

22 January 2018

Ten days until @prosweets 2018! We're in Hall 10.1 (stand B040); visit us to find out about our latest developments… twitter.com/i/web/status/9…

18 January 2018

Blog: why our Accurist Divider range continues to provide the winning combination: bakerperkins.com/news/blog-why-… https://t.co/FU2PT184pk

15 January 2018

New blog: our development of starchless depositing technology for three-dimensional jellies means that intricately… twitter.com/i/web/status/9…

08 January 2018

#News: @BakerPerkins have appointed us as their #approved, authorised gearbox #service partner across all #food,… twitter.com/i/web/status/9…

04 January 2018

Calling all students! We now have opportunities for one year industrial placements, running July 2018 to July 2019:… twitter.com/i/web/status/9…

02 January 2018