Share

Inventive Snack products and processes at ProSweets 2013

Inventive Snack products and processes at ProSweets 2013

Innovative processes and line extensions

Baker Perkins stressed its ability to provide inventive processes and products for the snack industry at ProSweets in Cologne, January 27 – 30 2013 (Hall 10.1, Stand C-048).

A new process makes a completely fresh range of extruded products using an innovative die that produces a thin, wide sheet of dough that is cut into regular, geometric shapes by an in-line rotary cutter. The shapes may be fried as a conventional snack, or baked to produce low-fat snacks.

Another innovative 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.

Extrusion is a much simpler and more economic process for manufacturing flavoured croutons than the conventional process based on mixing, forming and baking of bread dough. Extruded croutons have a light, crunchy texture that is ideal for snack products and compatible with a wide range of savoury flavours.

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, a line may be extended in stages to broaden the range of products that can be made to include both traditional and the new generation of healthy snacks. These can include a full portfolio of high specification, complex products including whole grain / multigrain and sweet or savoury filled pillows with intriguing shapes, textures and surface patterns; plus high added-value sticks, pillows, bars and bites in plain, shredded or filled forms.

Latest News

Baker Perkins has improved process control, performance and hygiene on all units in their Co-Ex Master co-extrusion… twitter.com/i/web/status/1…

23 February 2021

Tomorrow (Feb 10th) is the final day to register for the American Society of Baking's virtual BakingTECH 2021 next… twitter.com/i/web/status/1…

09 February 2021

New UK #vacancy: We require a Commissioning Engineer for commissioning of food industry equipment and supervision o… twitter.com/i/web/status/1…

05 February 2021

After buying in cookies from a third party manufacturer, a company in Asia decided to take production in-house. The… twitter.com/i/web/status/1…

25 January 2021

We have a new UK #vacancy for a Production Engineer (Fabricator) at our Peterborough facility; full details can be… twitter.com/i/web/status/1…

18 December 2020

Join Rob Francis and Chris Dodd at @amsocbaking’s webinar on Wednesday, December 16th, 12 to 1pm ET. Rob and Chris… twitter.com/i/web/status/1…

14 December 2020