Share

News 2017

Blog: Using the Tweedy™ Mixer for other doughs

19 October 2017 blog-using-the-tweedy-mixer-for-other-doughs-1.jpg

The Tweedy™ mixing process has earned a deserved reputation in the world of no-time dough, but there’s absolutely no reason why the process should not be harnessed for other processes, including liquid sponge, sponge and dough, and sourdough. Read More

Page 1 of 2 pages  1 2 > 

Upcoming Events

Apprenticeships are now open! Undertake a comprehensive and carefully tailored training programme to become a fully… twitter.com/i/web/status/1…

05 May 2021

Developed alongside Rousselot Functional Ingredients (@RousselotFi), gummy caps combine the benefits of gummies wit… twitter.com/i/web/status/1…

26 April 2021

Blog: Most Direct Gas Fired #biscuit #ovens offer the ability to radically adjust heating to suit each individual p… twitter.com/i/web/status/1…

13 April 2021

This follows our award last year of UK government funding to further develop twin-screw extrusion capabilities to p… twitter.com/i/web/status/1…

29 March 2021

This week, Matt is working on the development of a dry fibrated TVP product in our Innovation Centre. This is a ver… twitter.com/i/web/status/1…

29 March 2021

Over the course of the COVID-19 global pandemic, Baker Perkins has refined the capability to remotely commission an… twitter.com/i/web/status/1…

22 March 2021