Blog: New opportunities for jellies and gummies
David has been responsible for delivering multi-million pound biscuit machinery projects worldwide, fully commissioned and operational. He joined Baker Perkins 20 years ago as a sponsored student before his electro-mechanical engineering degree at Aston University, Birmingham.
After a spell as a design engineer on biscuit machinery, he became a commissioning engineer; assistant chief engineer; and chief engineer. He returns to this position after a spell as engineering project manager at Cerealto, where he was instrumental in the establishment of a new biscuit and bar factory in the UK.
Baker Perkins supplies complete, automatic production plants include mixing, dough forming, baking and cream sandwiching technology; they harness the latest engineering and control expertise to maximise performance while making machines easier to operate, clean and maintain.
Baker Perkins uses its capabilities to design equipment that meets the specific needs of the industry, and innovates to solve problems such as better weight control, reduced maintenance and easier use.
Technical excellence, customer-driven product development and innovation are firmly grounded in unrivalled process knowledge and engineering expertise won during 100 years involvement in the biscuit industry throughout the world. Everything we supply, from unit machines to complete lines, is backed by our Lifetime Support promise – full process and operational support for the life of the equipment.
We have a great opportunity for a Senior Mechanical Design Engineer here in our Peterborough office - check out the… twitter.com/i/web/status/1…15 February 2019
New blog: How our starch-free depositing systems are creating many new opportunities for jellies and gummies - from… twitter.com/i/web/status/1…12 February 2019 31 January 2019 31 January 2019
The unique design features and functionality of Baker Perkins’ new servo-driven mechanism for cookie wirecut machin… twitter.com/i/web/status/1…29 January 2019
We will be at @Prosweets in Cologne from Sunday! Join us in Hall 10.1 (Booth B040) to find out the latest in starch… twitter.com/i/web/status/1…23 January 2019