New product concepts and equipment at Interpack
Date: 20 December 2007
Baker Perkins at Interpack 2008
Baker Perkins will introduce a range of new processes, equipment and end products, incorporating natural elements such as fruit, which enable confectionery, snack and cereal companies to thrive in a market rapidly evolving to include health and indulgence lines alongside traditional products.
The Baker Perkins stand (Hall 2 stand A03) will feature an interactive Product Forum with an array of samples, where customers can discuss their ideas, and explore Baker Perkins’ capability with the company’s food technologists.
Concepts will cover fruit snacks, hard candy and lollipops, jellies and gums, toffee and fondant, as well as snacks and ready-to-eat cereals.
Visitors to the stand will be able to see how Baker Perkins’ process technology provides the link between the end products and the production equipment
Baker Perkins has adapted its confectionery process technology to enable manufacturers to meet consumer interest in healthy or indulgent confectionery while retaining the capability to manufacture high quality traditional sugar confectionery.
Baker Perkins will be showing the full range of its confectionery cooking and depositing technologies for the manufacture or fruit snacks; jellies and gums; hard candy; ball and flat lollipops; and soft candy.
A range of product concepts generated by Baker Perkins for healthier snack foods, including low fat, whole grain and multi-grain products, will be highlighted at Interpack.
They include co-extruded, shredded, expanded and cracker snacks with greatly reduced levels of saturated fat, overall fat content, and salt.
These products are made on the new SBX Master twin-screw extruder being shown for the first time at Interpack.
Extrusion is also a way to enter the expanding market for ready-to-eat breakfast cereals, and the basis for products based on corn, bran, rice, wheat, barley and oats.
The Baker Perkins Cereal Master EX is an extrusion line that provides a cost effective point of entry to the breakfast cereals market. Simple direct expanded cereals such as fruit rings, corn puffs, alphabet letters, oat loops and crisp rice can be produced directly off the twin screw extruder with no further processing, except sugar coating and drying.
Click here for more on Baker Perkins Breakfast Cereal Process Technology at Interpack
For the biscuit industry, a rotary moulder new to the European market will be on show, typifying the reliable, easy to use equipment with the notably low cost of ownership for which Baker Perkins is renowned.
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