Mark Bloomfield appointed as Chief Engineer, Confectionery
- Company News
Baker Perkins is boosting its service by installing an SBX Master™ twin-screw extruder in its Innovation Center at Grand Rapids, Michigan. This machine will be available for customers from the cereal industry to create new products and processes, produce samples for evaluation, conduct feasibility trials and train staff.
Baker Perkins twin-screw extruders and extrusion systems offer continued product innovation for extruded and co-extruded products. The SBX Master™ extruder plays a key part in the modular Cereal Master™ concept, which enables a line to be extended with additional process units to broaden the range of products that can be made.
In its standard form the Baker Perkins SBX Master™ extruder uses corn, bran, wheat, barley or oats to produce conventional direct expanded cereals or snacks such as corn balls, multigrain rings and alphabet shapes. The line can be extended in stages using co-extrusion equipment, flaking rolls, shredders, toasters and cereal cookers to enable high added-value cereals such as flakes, filled pillows and multigrain products to be made. A coating system adding value through frosting or glazing is a further possibility.
The extruder being installed in the Grand Rapids Innovation Center features a new development. An extended barrel increases the range of process options for extruded breakfast cereal flakes; this technique combines cooking, cooling and pellet forming in a single extruder to provide a compact system suitable for the majority of extruded flakes. For high output and some multigrain products a separate forming extruder will continue to be the preferred option.
As well as extruded breakfast cereals Baker Perkins also offers systems where the grains are cooked in a rotary steam cooker. Cook Master™ rotary steam cookers are high-output batch machines, processing milled or whole grain cereals including wheat, corn and bran. They are used by market-leading companies world-wide for traditional high-quality flaked and shredded products.
Again, a standard line can be progressively expanded at any time to add capacity and end-product capability. A range of flaking rolls, toasters, shredders, dryers and syrup coating units can be added to form versatile plants capable of traditional or multigrain flakes, bran sticks and shredded products.
Full detail of the AACC International Annual Meeting can be found at http://www.aaccnet.org/meetings/annual/Pages/default.aspx
What is the key to successful starch-free depositing? Experience. bakerperkins.com/news/experienc… https://t.co/Xpw9UqRN9W26 November 2018
New appointments strengthen our Sales and Aftermarket teams for North America: Tammy Christian has been appointed… twitter.com/i/web/status/1…15 November 2018 05 November 2018
Production flexibility: Baker Perkins' ServoForm starchless depositing systems are capable of producing both hard c… twitter.com/i/web/status/1…22 October 2018
Blog: There is a key difference between producing conventional and functional confectionery - output requirements f… twitter.com/i/web/status/1…03 October 2018