Share

Cereal extrusion capability highlighted at Pack Expo 2014

Cereal extrusion capability highlighted at Pack Expo 2014

The latest SBX Master™ twin-screw extruder for breakfast cereal production, on show on Booth 10223 at Pack Expo, will be installed in the Baker Perkins Inc. Innovation Center at Grand Rapids, Michigan. Here it will be available for customers from the cereal sector to create new products and processes, produce samples for evaluation, conduct feasibility trials and train staff.

This extruder includes an extended barrel that increases the range of process options for extruded breakfast cereal flakes; this technique combines cooking, cooling and pellet forming in a single extruder to provide a compact alternative to conventional methods of producing extruded flakes.

At Grand Rapids, the full capabilities of the SBX Master™ Extruder range for cereal will be available for testing. As well as extruded flakes these include direct expanded cereals and filled co-extruded pillows.

Show highlights

Three topics for the cereal industry were highlighted by Baker Perkins at Pack Expo - production of extruded breakfast cereals (including the extended barrel extruder for flakes); an upgraded Cook Master™ rotary steam cooker; and equipment for granola cereal and bars. There was also a full array of cereal products made on Baker Perkins equipment.

The Cook Master™ rotary steam cooker is a high-output batch machine that processes milled or whole grain cereals including wheat, corn, bran and rice. They are used world-wide for traditional high-quality flaked and shredded products, making many leading brands.

The upgrade includes a completely new slide valve arrangement that improves performance, reduces maintenance and enhances safety. Pressure is maintained more reliably in the vessel during cooking by an air-assisted floating seal that also cleans the underside of the valve as it retracts. The seal can be changed by a single operator without the use of tools in under 10 minutes.

The upgraded cooker also features an enhanced control system including a new pressure sensor mounted on the cooker shell that prevents the valve opening while the cooker is under pressure.

The granola sector is developing rapidly, and Baker Perkins is emphasizing a proven ability to produce baked granola in both bar and ready-to-eat cereal forms: baking provides optimum cooking of the grains for texture and flavor. The Baker Perkins process includes ingredient mixing, spreading, baking and then forming of either bars or cereal.

Shredding is another significant Baker Perkins ability. Systems are engineered for full and bite size shredded wheat, either plain or filled; and for shreddies.

Baker Perkins provides complete systems for virtually every type of breakfast cereal; the unique Cereal Master™ concept allows any cooking or extrusion system to be expanded at any time.

Full detail of the exhibition can be found at http://www.packexpointernational.com

Latest News

Our new Industrial Extrusion Innovation Centre is now open for coating, chemical, plastics and pharmaceutical trial… twitter.com/i/web/status/9…

07 November 2017

Using @ArkLatestNews’s drone to get some new factory footage today... looks like Ben’s drawing quite the crowd to w… twitter.com/i/web/status/9…

03 November 2017

Midway through @GFManufacturing in Dubai - we're on Stand Z3-B106 if you're yet to see us! bakerperkins.com/events/gulfood… https://t.co/0o6Sw0Dodn

01 November 2017

Ahead of @GFManufacturing, Marketing Manager Keith Graham talks to @CatererME about the trends we've seen over 2017… twitter.com/i/web/status/9…

30 October 2017

One week until Gulfood Manufacturing (@GFManufacturing) in Dubai; come talk to us on Stand Z3-B106 -… twitter.com/i/web/status/9…

24 October 2017

New blog: Using the Tweedy Mixer for other doughs, including liquid sponge, sponge and dough, and sourdough… twitter.com/i/web/status/9…

19 October 2017