New cookie weight control technology provides significant potential for improved profitability
- Product Development
The modular Snack Master™ and Cereal Master™ concepts enable companies to enter the market with an uncomplicated extrusion system. As business expands, the line may be extended in stages to broaden the range of products that can be made.
In the snacks industry, a line making direct expanded snacks such as corn curls, chipsticks and maize rings can be extended to provide added-value products such as co-extruded pillows and products with sophisticated textures and tastes. Virtually any flavouring can be incorporated, and snacks can be designed to suit regional preferences.
A Cereal Master™ line producing direct expanded cereals such as corn balls, multigrain rings, alphabet shapes, and cocoa balls can be extended with additional units and, using Baker Perkins’ process expertise, make a range of high added-value flakes, multigrain flakes and filled pillows.
Baker Perkins also focused on its CoEx Master™ system for producing a wide variety of co-extruded snacks and cereals at the show. These systems incorporate fillings with contrasting tastes and textures into a cereal tube which is then formed into individual pillows, tubes, bars or wafers to create high value products.
All these systems are based on the Baker Perkins SBX Master™, a well proven twin-screw extruder used extensively in the snack and breakfast cereal industries. Its versatility is enhanced by a high free-volume geometry, modular barrel and high torque-capacity and it has been engineered for reliability and long-life.
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