50 sales for the ServoForm™ Mini functional gummy depositor
- Company News
Direct expanded snacks are cut at the face of the extruder die to form shapes such as loops, alphabet letters, balls, curls, squares, stars, petals and rings; an engraved die will make more complex shapes, such a faces or animals in order to appeal to children. Larger pieces such as chipsticks or tubes are also possible. These snacks achieve consumer approval through a combination of crunchy texture, interesting shapes and good flavour retention.
The addition of a co-extrusion system to a standard line creates the ability to produce high-value filled snacks incorporating centre fillings within a cereal outer. Fillings can be of virtually any colour or flavour – sweet and savoury creams, fruit pastes, cheese and chocolate praline are typical. Exotic flavours, plus glazings, frostings or chocolate coating, add even more appeal. The outer shell can appear to be plain or stringy, with surface textures such as grooves and highlights.
The snacks industry has been introducing healthier products as consumer dietary awareness grows, and a number of extruded options have been developed by Baker Perkins. For example, extrusion produces crispbreads more simply than the traditional process, particularly in the smaller size range. Products retain all the advantages of the original in terms of recipe and crispy texture, and are a low-fat, low-salt and low-sugar alternative.
Grains and other ingredients that add appeal and a healthy image are the hallmark of shredded style snacks with shape and texture generated by extrusion rather than frying.
Additional ‘better for you’ options have been generated by adapting technologies from other food industry sectors for snack production. Hot air expansion, as an alternative to conventional frying of pre-formed pellets, reduces oil content from some 30% to below 10%. No oil is absorbed during the expansion process.
This category also covers a range of high-quality snacks made by technology proven in the cracker sector. Baked snacks can be cut into a variety of attractive shapes including fish and animals. The baking process allows a wealth of flavour concepts to be developed, and time for attractive colours and highlights to develop.
Crackers and savoury crackers are mini-versions of the classic cracker, bagged for retail in the snack aisle. Potato based baked crisps/potato chips replicate the classic product – but with a distinctly lower fat content.
Full details can be found at http://www.campdenbri.co.uk/snacks-technology-conference.php
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
New blog: The key to control in rotary moulding is adjustability bakerperkins.com/news/blog-the-… https://t.co/4mdlQon1Eu18 June 2020
Baker Perkins has been awarded UK government funding for a project to further develop twin-screw extrusion capabili… twitter.com/i/web/status/1…03 June 2020
Baker Perkins Limited, Manor Drive, Paston Parkway, Peterborough, PE4 7AP UK, Registered in England: No. 5708493
© 2020 Baker Perkins. All rights Reserved.
Web Design by Studio 24