Productivity up, costs down with MAX³
- Product Development
Duncan brings a customer’s perspective to the role. He was previously capital projects manager with Weetabix, managing delivery of projects from single standalone units to full production lines.
His earlier experience included appointments at Baker Perkins as engineering manager for extrusion.
Baker Perkins’ twin-screw extruders and co-extrusion systems offer continued product innovation for extruded and co-extruded snack and cereal products. The modular Snack Master™ and Cereal Master™ concepts enable a line to be extended with additional process units to broaden the range of products that can be made.
Companies can enter the market with an uncomplicated extrusion system making standard, direct expanded products, and then extend the system as business expands to make a full portfolio of high specification, added-value snacks or cereals. Snacks can include whole grain / multigrain brands; sweet or savoury filled pillows with intriguing shapes, textures and surface patterns; plus high added-value sticks, pillows, bars and bites in plain, shredded or filled forms.
Baker Perkins’ patented MAX³ feed system delivers a 40% to 100% increase in powder coating throughput, and combines… twitter.com/i/web/status/1…
17 May 2022A major investment in manufacturing technology is cutting lead times and adding capacity to bring significant benef… twitter.com/i/web/status/1…
11 May 2022We're recruiting for engineers across our business, with benefits including permanent contracts, a pre-paid overtim… twitter.com/i/web/status/1…
05 May 2022Join Ekaterina Krakovskaya and Gerard Nelson at @Ipack_Ima in Milan, Italy next week, where we will be exhibiting o… twitter.com/i/web/status/1…
26 April 2022The @Schenck_Process Group financial year highlights for 2021 - the first full year since the acquisition of Baker… twitter.com/i/web/status/1…
20 April 2022Increased power and speed are the key attributes of the new HPX45 #extruder, delivering superior outputs on powder… twitter.com/i/web/status/1…
08 April 2022
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