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.
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