Blog: New opportunities for jellies and gummies
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.
We have a great opportunity for a Senior Mechanical Design Engineer here in our Peterborough office - check out the… twitter.com/i/web/status/1…15 February 2019
New blog: How our starch-free depositing systems are creating many new opportunities for jellies and gummies - from… twitter.com/i/web/status/1…12 February 2019 31 January 2019 31 January 2019
The unique design features and functionality of Baker Perkins’ new servo-driven mechanism for cookie wirecut machin… twitter.com/i/web/status/1…29 January 2019
We will be at @Prosweets in Cologne from Sunday! Join us in Hall 10.1 (Booth B040) to find out the latest in starch… twitter.com/i/web/status/1…23 January 2019