Successful remote on-line machinery commissioning and start-up
- Product Development
Co-extrusion involves extruding a hollow tube of cereal while simultaneously injecting low-moisture cream or paste fillings into the centre. These new products can be marketed as bar sized premium snacks with contrasting or complementary fillings, such as chocolate and orange cream or chilli and salsa.
Suitable fillings elevate single- or twin-filled co-extrusion products into the premium indulgent or healthy snack categories, where growth potential and margins are significantly higher than standard extruded snacks.
Innovation is the main driver of growth in the diverse and highly fragmented snack market, and for companies operating a standard system comprising a Baker Perkins SBX Master™ extruder, dryer and flavouring system, the addition of co-extrusion capability is an accepted path to business growth.
A crucial advantage of the extrusion process is that, when a company needs to expand, a Baker Perkins line may be extended through the Snack Master™ concept to broaden or even completely change the range of products being made.
Modules that can be added include a co-extrusion die and pillow crimper for filled pillows, sticks and wafers; specialist cutters for chipsticks or croutons; a sheeting die and oven for baked crisps; plus dryers, fryers, ovens and coolers to form versatile plants capable of a wide range of high-specification snacks.
This follows our award last year of UK government funding to further develop twin-screw extrusion capabilities to p… twitter.com/i/web/status/1…29 March 2021
This week, Matt is working on the development of a dry fibrated TVP product in our Innovation Centre. This is a ver… twitter.com/i/web/status/1…29 March 2021
Over the course of the COVID-19 global pandemic, Baker Perkins has refined the capability to remotely commission an… twitter.com/i/web/status/1…22 March 2021
Technology ensuring equipment is Industry 4.0 Ready is being fitted as standard to all new Baker Perkins machinery:… twitter.com/i/web/status/1…08 March 2021
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
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