Industrial extrusion agent appointed in Turkey
- Company News
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.
Baker Perkins has appointed PLM Makine Kimya Plastik San. ve Tic. A.Ş. as an agent in Turkey, for sales and service… twitter.com/i/web/status/1…17 July 2018
Baker Perkins has strengthened the European sales and service of our twin-screw extruders for industrial applicatio… twitter.com/i/web/status/1…10 July 2018 03 July 2018
We have expanded our portfolio of granola capabilities with the development of new equipment to make crunchy granol… twitter.com/i/web/status/1…28 June 2018 21 June 2018
With capacities reaching 2,900 kg/hour, our complete powder coatings system meets the demand from the industry for… twitter.com/i/web/status/1…12 June 2018