A new range of distinctive snacks
Date: 12 February 2003
Sweet or savoury strand products with market impact
Die technology developed by Baker Perkins enables snack manufacturers to produce a range of extruded products with a distinctive surface texture.
These snacks consist of a number of individual strands, and provide an opportunity to develop products with impact in a market that welcomes innovation. A sweet or savoury centre is extruded simultaneously, and the product stream cut to produce either conventional bite-size snacks, or bars.
Downstream, coating with seasoning or sugar can provide additional options for product development.
These new dies, which can be retro-fitted to virtually any make of extruder, are an extension of the Baker Perkins series of dies providing flexibility and rapid development of novel snacks at an economical price. The modular die format allows product shape to be changed easily and cost-effectively by fitting a product-specific insert.
Latest developments include triple extrusion dies to enable two fillings to be inserted into an extruded cereal tube, for a wider choice of sweet and savoury flavours, colours and textures. Dies to allow simultaneous extrusion of more product streams and significantly increase throughput, are also available.
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