Baker Perkins maintains its registration to ISO 9001:2015
- Company News
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.
It's the FINAL DAY of IBA already! We've had a great show - and there's still time to see our latest developments f… twitter.com/i/web/status/1…20 September 2018
Another busy day for us here at IBA - just one more day left if you're yet to make it to Hall A6! We're on Stand 32… twitter.com/i/web/status/1…19 September 2018
Hectic start to the Monday here at IBA - we’re here in Hall A6 / Stand 321 until 6pm today for all your bakery, bis… twitter.com/i/web/status/1…17 September 2018
Busy weekend here at IBA 2018 in Munich! There’s still plenty of time for a talk - we look forward to welcoming you… twitter.com/i/web/status/1…16 September 2018
Our IBA stand is coming along nicely ahead of opening on Saturday; visit us on Stand 321 in Hall A6 to see our late… twitter.com/i/web/status/1…13 September 2018
For manufacturers of biscuits, cookies, crackers and other baked snacks, we have the latest generation of our rotar… twitter.com/i/web/status/1…10 September 2018