Blog: Innovation and expansion with starch-free depositing
Fantini Bakery decided in 2010 that, because of its continuing growth and the need to update to more modern technology, investment in new generation moulding technology was essential. Increased output capability, lower costs, improved quality, easier cleaning and maintenance and better sanitation were all on the list of objectives. The possibility of eliminating flour dust was a particular incentive because of allergy problems within the bakery.
The purchasing process involved an assessment of the full range of moulders on the market. Fantini then installed a Baker Perkins Multitex4™ moulder for extensive on-site trials, and the excellent results obtained played a key part in the decision that this machine would provide the best value. It meets all production requirements, and incorporates the latest technology. Baker Perkins’ reputation for durable, solidly built equipment was also an important factor.
The case study can be viewed here.
From Las Vegas to Jakarta, there are plenty of opportunities to catch up with us across the globe over the coming y… twitter.com/i/web/status/1…18 June 2019
New blog: Development in starch-free depositing is ongoing and its appeal is broadening. The move away from every t… twitter.com/i/web/status/1…04 June 2019
Baker Perkins continues to strengthen its team serving the biscuit, cookie and cracker industry worldwide with the… twitter.com/i/web/status/1…20 May 2019
New video: how the TruClean Series3 rotary moulder is setting the standards in cleaning, maintenance and hygiene fo… twitter.com/i/web/status/1…14 May 2019
Baker Perkins’ range of bread mixing and forming equipment ticks all the boxes for the artisan baker who wants to b… twitter.com/i/web/status/1…07 May 2019
New blog: Baker Perkins equipment making a full range of cereal and granola products can be adapted to make the pro… twitter.com/i/web/status/1…30 April 2019