News 2016

Kyle Doyle has joined the Industrial Extrusion team as a Technical Sales Trainee. Read More

Flour-free operation eliminates dust, which leads directly to a reduction in operational, cleaning and maintenance costs as well as the elimination of cross-contamination risk. Read More

Baker Perkins has developed an innovative encapsulating system enabling high-value filled cookies to be made on any Baker Perkins wirecut machine. Read More

Baker Perkins has introduced a new servo-driven version of its well-proven TruClean™ Wirecut machine to form cookies and bars from soft dough. Read More

This is a fundamental decision with long-term implications, and needs careful consideration. Ambitious, growing companies are choosing twin-screw extrusion as a technology they can rely on as their business develops. Read More

It’s easy to see why extrusion is making deep inroads into food production: it is perhaps the most versatile process available to the food industry. Read More

When a market is flat or highly competitive, one sure way to increase consumer interest, sales and margins is by adding value to a basic product. Read More

Baker Perkins exhibited at IBIE 2016 in Las Vegas, NV, October 8th - 11th, 2016. Read More

Baker Perkins’ latest update to the Multitex4™ bread moulder introduces a new technique to make a fully-enrobed seeded loaf. Read More

How should an Indian company approach the choice of production equipment in such a fast-moving market? Read More