Share

Flexible systems & fresh ideas for the snack industry at Propak Africa 2013

Flexible systems & fresh ideas for the snack industry at Propak Africa 2013

Highlighting process and product innovation

Baker Perkins highlighted its ability to provide flexible systems and fresh product ideas for the snack industry at Propak Africa in Johannesburg from March 12 to 15, 2013 (Courlanders Agencies stand J12/K7).

The modular Snack Master™ concept enables companies to enter the market with an uncomplicated extrusion system making standard, direct expanded snacks such as corn curls, chipsticks and maize rings.

As business expands, the line may be extended in stages to broaden the range of products that can be made. Sophisticated textures, from crunchy croutons or crispy baked snacks, add value to the product range while co-extruded pillows sticks and wafers bring new dimensions in flavour and texture.

As the snack market continues to develop more attention is being paid to reducing fat and salt content and also making snacks from a wider range of ingredients than the traditional potato and corn. Vegetables, pulses whole grains and multi-grains are all beginning to feature in snacks and the flexibility of extrusion makes it ideal for processing these ingredients to create interesting snack textures without the need for frying.

Another original process is continuous puffing of pellet snacks using hot air. Based on the proven Thermoglide2™ Toaster, the new snack puffing system replaces frying as a means of converting pellets into a finished snack. No oil is absorbed during the expansion process, unlike frying, and only the minimum amounts required for flavour need to be added afterwards.

Latest News

Two new engineering appointments to round the year off; David Welch returns to Baker Perkins as Chief Engineer for… twitter.com/i/web/status/1…

10 December 2018

A big THANK YOU to the volunteers from @BakerPerkins today. Four staff members attended the Ducks Enterprise challe… twitter.com/i/web/status/1…

06 December 2018

What is the key to successful starch-free depositing? Experience. bakerperkins.com/news/experienc… https://t.co/Xpw9UqRN9W

26 November 2018

New appointments strengthen our Sales and Aftermarket teams for North America: Tammy Christian has been appointed… twitter.com/i/web/status/1…

15 November 2018

Our stand at @GFManufacturing is set up and ready ahead of the show starting tomorrow; we'll be here highlighting o… twitter.com/i/web/status/1…

05 November 2018

Production flexibility: Baker Perkins' ServoForm starchless depositing systems are capable of producing both hard c… twitter.com/i/web/status/1…

22 October 2018