New Industrial Extrusion Innovation Centre opens
- Company News
As chief engineer, he is responsible for all technical aspects of the range including performance, development, quality and costs.
Lee comes to Baker Perkins with a strong background in the confectionery industry. Most of his career has been spent with process engineers BCH (Coates Engineering), who supply extrusion systems for liquorice, starch gel and fruit products. He gained experience there in design engineering, project management, sales, and technical management.
Baker Perkins’ cooking and depositing technology brings exceptional levels of reliability, efficiency and low production costs to the manufacture of high-quality hard candy, lollipops, toffees, caramels, fudge, fondant, and jellies, including products carrying over-the-counter medications or dietary supplements. Many cannot be made by any other process.
One-shot ServoForm™ depositing systems can combine up to four components into a single candy in a range of different patterns. Centre-fillings, multi-colours, stripes, layers, inclusions, sugar-free and sugar options are all available to bring variety and eye-catching appeal. Starchless depositing offers greater quality and production flexibility with lower production costs than conventional methods such as die forming, starch mogul or cut-and-wrap.
Our new Industrial Extrusion Innovation Centre is now open for coating, chemical, plastics and pharmaceutical trial… twitter.com/i/web/status/9…07 November 2017 03 November 2017 01 November 2017 30 October 2017 24 October 2017
New blog: Using the Tweedy Mixer for other doughs, including liquid sponge, sponge and dough, and sourdough… twitter.com/i/web/status/9…19 October 2017