News 2019

A stable and reliable baking environment that provides even baking across the full width of the oven band is crucial to achieving the consistency cookie and biscuit makers demand in a highly competitive market. Read More

This article was originally published in the October 2019 issue of Milling and Grain magazine. Read More

Baker Perkins offers proven twin-screw extrusion technology that can use biodegradable, starch-based substitutes for the manufacture of packaging materials. Read More

Higher quality, consistency and efficiency - plus increased output in a more hygienic environment - are the key benefits of a new Baker Perkins starch-free cooking and depositing line for 3-D jellies installed by Indian company MALA’S. Read More

The impressive output increase that can be achieved by the new MAX³ feed system for Baker Perkins’ twin-screw powder coating extruders has been emphatically validated by trials with two 65mm machines in the USA. Read More

Baker Perkins’ MPX19 benchtop twin-screw powder coating extruder for academic, laboratory and development work has been upgraded with remote software support. Read More

The oven inspection program offered by Baker Perkins enables you to meet all your legal obligations under OSHA for an annual safety check. Read More

The new TruWeight™ assisted weight control system for wirecuts reduces variations in cookie piece weights by individually adjusting the output from each die cup. Read More

The new TruBake™ HiCirc convection oven launched by Baker Perkins brings higher rates of convection, higher heat flux, and a broader range of product capability than its predecessors. Read More

Baker Perkins Inc. is preparing for growth in its established and emerging markets by strengthening its sales and marketing organization. Read More