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

Lee Fish has joined Baker Perkins at Peterborough as Chief Engineer for the company’s Confectionery division. 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