Baker Perkins equips new cereal producer in Colombia
Date: 31 December 2008
Complete cooker-extruder system
A new breakfast cereal producer in Colombia has chosen Baker Perkins to supply its first production line. Congrupo, based in Bogota, has ordered a complete Cereal Master EX cooker-extruder and syrup coating system for its flexibility and quality.
Baker Perkins is supplying a complete cooker-extruder system to make a wide variety of cereal products. The line will include a co-extrusion capability to incorporate fillings with contrasting textures or colours into a cereal outer shell, and will also make a range of directly expanded products. The Baker Perkins syrup preparation and coating system will enable every product to be frosted or glazed to add extra value and raise consumer appeal.
Co-extrusion, a Baker Perkins innovation, extends the capability of the extrusion process by making added-value filled products in eye-catching shapes. The technique involves adding a special die, pillow crimper and cream feed system to the basic extruder, and permits innovative fillings of virtually any colour or flavour - creams, fruit pastes or chocolate praline are typical.
The new plant will produce a range that includes multi-coloured fruit hoops, discs with a chocolate sprinkle, and a selection of animal and alphabet shapes as well as co-extruded pillows with different flavours.
Baker Perkins was chosen as Congrupo's partner in this new enterprise because of their track record in developing successful new product ranges; consistent high quality; and a reputation for outstanding customer service.
Baker Perkins operates a Food Innovation Centre at Peterborough, where the full range of cereal equipment is available for customers to develop new products in a confidential environment. The company also supervises the installation and commissioning of new equipment to ensure immediate high product quality.
The Baker Perkins Cereal Master EX twin-screw cooker-extruder process is an expandable solution for producing a variety of breakfast cereals. A modular approach to process design means that lines can be adapted or extended with additional units to make new products as markets develop. The flexibility this approach brings to cereal production ensures maximum return on equipment investment.
