Blog: Innovation and expansion with starch-free depositing
Baker Perkins highlighted its capabilities in the confectionery, snack and cereal industries at the Allpack exhibition in Jakarta, Indonesia, October 21-24. Baker Perkins was represented on the stand of its agent Rieckermann Indonesia.
Full details of the exhibition can be found at http://allpack-indonesia.com
Baker Perkins is the acknowledged market leader in the supply of cooking and starchless depositing systems to the confectionery industry worldwide. The company’s production systems are used to make hard candy, lollipops, toffees, caramels, fudge, fondant, and jellies. Baker Perkins has almost a century of experience in the design, manufacture and commissioning of complete confectionery production systems, with over 600 plants operational.
Depositing is the process of choice for confectioners wanting to develop original, high-quality candies, including high-value medicated and nutraceutical products. Depositing offers greater quality and production flexibility, with lower production costs, than conventional methods such as die forming, starch mogul or cut-and-wrap.
Baker Perkins’ one-shot ServoForm™ depositing systems can combine up to four components into a single candy in a range of different patterns. Centre-fillings, multi-colours, stripes, layers, inclusions, sugar-free and sugar options are all available to bring variety and eye-catching appeal to the market place.
Twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality snacks and ready-to-eat cereals. The Baker Perkins SBX Master™, a well-proven twin-screw extruder, is used extensively in these industries.
With low running costs, minimal waste and fast changeovers, extrusion is an attractive process for snack and cereal manufacturers. Companies of all types and sizes use the technology, from new market entrants to established multi-nationals.
The SBX Master™ plays a key part in the modular Snack Master™ and Cereal Master™ concepts, which enable a line to be extended with additional process units to broaden the range of products that can be made.
Companies can enter the market with an uncomplicated extrusion system making standard, direct expanded products such as corn curls, chipsticks and maize rings. As business expands, the system can be extended to make a full portfolio of high specification, complex products including whole grain / multigrain and sweet or savoury filled pillows.
A new development is an extruder with an extended barrel for increased process versatility that combines two breakfast cereal production functions. Cooking and texturizing grain is followed by the formation of pellets ready for flaking. This latter operation was previously handled by a separate machine.
Baker Perkins is continually developing innovative processes for snack production, often adapting technology from other food industries. Sheeted snacks that can be fried or baked; flavoured croutons; and puffed pellet snacks are recent examples.
As well as extruded breakfast cereals Baker Perkins also offers systems where the grains are cooked in a rotary steam cooker. 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.
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