Blog: Cookie weight variation – the causes and the cures
Tight control of cookie and frozen dough piece weight reduces giveaway and brings significant cost savings in dough and waste…
New technology means quicker die delivery
A major investment in manufacturing technology is cutting lead times and adding capacity to bring significant benefits to customers of..
Industry 4.0 – Optimisation through intelligent analysis of process performance
Technology ensuring equipment is Industry 4.0 Ready is being fitted as standard to all new Baker Perkins machinery. Industry 4.0..
Asian company takes cookie production in-house
After buying in cookies from a third party manufacturer, a company in Asia decided to take production in-house. A review..
Schenck Process Group completes acquisition of Baker Perkins
Schenck Process Group (SPG) has completed its acquisition of Baker Perkins. The deal was signed on 16th of October, subject..
Schenck Process to acquire Baker Perkins
Schenck Process Group (SPG) has reached an agreement to acquire Baker Perkins. This acquisition is a continuation of SPG’s strategic..
Modern cracker equipment based on traditional values
An Asian customer returned to Baker Perkins to order a complete sheet forming and cutting line to make a variety..
Blog: The key to control in rotary moulding is adjustability
Precision is the foundation of quality and consistency in rotary moulding, the industry-standard method of making soft dough biscuits. Control..
Welcoming Ken Miller to our Grand Rapids, MI team
We’re pleased to introduce Ken Miller as the newest member of our team based at Grand Rapids, Michigan. With over..
Meet our new USA Applications & Process Team
To prepare for growth in our established and emerging markets, we have recently restructured and expanded our Applications & Process..
