Blog: Innovation and expansion with starch-free depositing
The first stage inputs energy in a high intensity mixing phase; the second allows the energy and moisture to equalise throughout the preconditioned mass, eliminating any tendency to clump and achieving a mix profile for successful extrusion processing.
It adds flexibility in the cereal and snack sectors when applied to denser materials such as half products formed in the extruder and expanded elsewhere – flaked cereals and multi-grain loops are typical. It is also ideal for high-protein products where energy input in the Preconditioner replaces mechanical shear energy in the extruder.
Hygiene levels are high: a wash-in-place water spray system is an option and there is unrestricted access for manual cleaning.
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