Share

ALLPack - Jakarta, Indonesia

ALLPack - Jakarta, Indonesia

Baker Perkins highlighted its process innovation capability and production expertise for the confectionery, snack and cereal industries at the ALLPack Indonesia exhibition in Jakarta.

Baker Perkins was represented on the stand of our agent, Rieckermann (www.rieckermann.com).

Confectionery

In the confectionery industry, depositors are used extensively for hard candies, lollipops, toffees, caramels, fudge and fondant. High output and high efficiency with low production costs and hygienic operation are the main benefits that depositing brings to these sectors compared to conventional methods such as die forming, starch mogul or cut-and-wrap.

Jellies are a growth product in Asian markets, particularly 3D shaped products. There is also a rapidly developing market for functional jellies carrying essential nutrients such as vitamins, minerals, fibre and protein or beneficial supplements such as folic acid and Omega-3.

Depositing into solid moulds produces single-, multi-coloured or filled jellies with excellent dimensional and weight accuracy as well as a smooth surface finish. Minimal waste, automatic operation, and easy maintenance keep operating costs very low while the hygienic design and rapid cleaning ensure that the highest standards of food safety can be met.

Cereal & Snack

Twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality snacks and ready-to-eat cereals. A standard system is a flexible way to enter a market at a low capital cost; extrusion systems can be expanded as a business grows and more complex products, or even a completely different product range, are required.

Standard systems produce direct expanded, shaped products. Adding co-extrusion capacity increases the scope for innovative product development; this technique involves extruding a hollow tube of cereal while simultaneously injecting a low-moisture cream or paste filling into the centre.

The flexibility of the extrusion process has created a widening catalogue of products. In the snack sector the variety includes shaped, filled, premium and healthy possibilities. Every kind of traditional breakfast cereal can be produced, included flaked and shredded varieties.

Granola is a product attracting increasing attention, and Baker Perkins offers a range of equipment for the production of cereal clusters and baked granola bars. Both products are made by mixing, forming and baking a continuous sheet that is kibbled into clusters for breakfast cereal, or slit and guillotined for bars.

Latest News

REMINDER: our webinar - How to Increase the Throughput of your Powder Coating Extruder - is this Thursday, August 1… twitter.com/i/web/status/1…

10 August 2020

How can you significantly improve the performance of your industrial twin screw extruder? Find out in our webinar o… twitter.com/i/web/status/1…

07 August 2020

Just three years since its launch, the 50th ServoForm Mini depositor has recently been ordered by a North American… twitter.com/i/web/status/1…

04 August 2020

We have new vacancies at our UK facility for a Fabricator, CNC Miller, and CNC Turner. Applications required by Fri… twitter.com/i/web/status/1…

17 July 2020

Baker Perkins has renewed the lease on its headquarters at Peterborough, UK, for a further 17 years:… twitter.com/i/web/status/1…

15 July 2020

Baker Perkins has increased the throughput and durability of its Flake Master range of flaking mills:… twitter.com/i/web/status/1…

29 June 2020