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Baker Perkins has introduced an upgraded pillow crimper, part of its CoEx Master™ system for production of a wide variety of co-extruded snacks and cereals.
The new unit is available in two widths that match the 8-stream or new high-output 12-stream co-extrusion dies. It features easily interchangeable cutting roll sets for fast changeover, plus a range of engineering upgrades to improve ease of operation, cleaning and maintenance.
Co-extrusion systems incorporate fillings with contrasting tastes and textures into a cereal tube which is then formed into individual pillows, tubes, bars or wafers by the pillow crimper to create high added-value products. Rapid changeover of key parts ensures production flexibility.
The pillow crimper comprises an infeed conveyor with guides to separate the rows of product as they leave the extruder. The crimping head has two vertically mounted synchronized rotating crimping rolls. Crimp depth is adjustable to allow sealed product or pillows to remain in continuous ribbons to downstream processing but still allow for clean breaking into individual pieces.
Investing in a Baker Perkins CoEx Master™ system is an economical means of broadening market penetration as well as a product range. Co-extrusion is suitable for pet or infant foods as well as mainstream snacks or cereals.
CoEx Master™ systems provide a capacity for making products with out-of-the-ordinary shapes that catch the eye, complemented by exotic flavours and fillings. Fillings can be of virtually any colour or flavour – sweet and savoury creams, fruit pastes, cheese and chocolate praline are typical. Exotic flavours, plus glazings, frostings or chocolate coating, add even more appeal.
Further options are the development of surface textures such as grooves and highlights, and lighter products either partially filled or made using a special die to inject air. Baker Perkins CoEx Master™ systems can be fitted to single or twin screw extrusion systems from virtually any manufacturer.
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