The Die Guys: Baker Perkins’ process expertise in every die
- Company News
In our third Showcase of 2018, delegates were able to view a complete Cereal Master™ line for making direct expanded breakfast cereals and extruded flakes. At the heart of the line was a 500kg/hour capacity SBX Master™ twin-screw extruder, and visitors were able to appreciate first-hand the recent upgrades to this machine.
A second forming extruder, Flake Master™ flaking roll, Thermoglide2™ toaster and syrup preparation/coating unit complete the line.
A live demonstration of the state-of-the-art control system commanded attention, and there were demonstrations in the Baker Perkins Innovation Centre of extrusion with the Spectrum ‘on-the-run’ colour-change system and granola production.
Over 35 delegates from companies throughout Europe and Latin America heard a presentation from Jonathan Ayres of PGP – an Associated British Foods company which specialises in the development and production of extruded ingredients. He spoke about the use of innovative ingredients in cereals and the process which takes ideas to finished product.
A complete range of unit machines - combined with the process knowledge and engineering expertise to build them into reliable and flexible high-output systems - enables Baker Perkins to provide lines for virtually every kind of breakfast cereal, from traditional corn flakes to modern filled pillows, using both extrusion and traditional rotary cooker technology.
Customers tell us that the regular Showcase events held at our Peterborough and Grand Rapids sites provide a valuable, up-to-the-minute insight into equipment and process developments.
Keep an eye out for invitations to future events, covering all the industry sectors we serve. If you would like to be informed of future Showcases, please use the Contact Form link below to send us your details.
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