Cereal Master Systems
Cereal Master systems are collections of unit machines combined in different ways to make different products. The Cereal Master concept is applied to both traditional and extruded cereals.
The Baker Perkins Cereal Master TX line is the choice of manufacturers needing the assurance of a consistent high-quality end product. The well proven cereal cooking technology is at the core of complete lines producing many of the world's leading brands. Cereal Master TX is an expandable process. A basic line making traditional wheat and bran flakes can be progressively extended by incorporating additional units into the line.
Multigrain products, cornflakes, and a range of shredded products are all achievable. A modular approach to process design allows the Cereal Master TX system to grow as the customer’s business expands.
The key features of Cereal Master TX are:
- Gentle steam cooking of cereal grains in the Baker Perkins Rotary Cereal Cooker ensures that the texture, flavour and nutritional benefits of wholegrain ingredients are retained in the final product
- Pellet forming is used to achieve the correct size of flake when producing bran flakes, wheat flakes or multigrain flakes
- Consistent flake quality is achieved using the Baker Perkins FlakeMaster™ flaking rolls
- Controlled toasting and drying of the flakes takes place in the Baker Perkins Thermoglide2™ toaster where the fluidised bed process minimises product damage
- Drying and tempering equipment can be added to the line to enable the manufacture of high quality multigrain flakes and cornflakes
- Bran sticks and other shredded products can be produced with the addition of Baker Perkins Shredding Rolls
- The product range can be further extended by adding a Baker Perkins Coating System consisting of Autofeed, Syrup Skid and Coating Drums
The Cereal Master EX twin-screw cooker-extruder process is a proven, versatile and expandable solution for producing a variety of breakfast cereals. It is welcomed by a wide range of producers as a simple, cost-effective way to serve new and emerging markets; it is equally at home in sophisticated production environments, where its inherent adaptability adds to the capability of established producers.
A range of popular breakfast cereals is made on Baker Perkins extruders - corn balls, multigrain rings, alphabet shapes, cocoa curls, and cocoa balls are typical.
The Cereal Master EX line is a cost effective point of entry to the breakfast cereals market. Using Baker Perkins' process and product expertise, additional units can then be incorporated to build capability. Co-extrusion equipment, flaking rolls, cereal cookers and dryers can be added to form versatile plants suitable for a wide range of high-specification cereals produced in volume.
The key features of the Cereal Master EX process are:
- The Baker Perkins SBX Master™ Range of twin-screw cooker extruders. With Baker Perkins' process support, used by customers worldwide to make high quality coated direct expanded breakfast cereals, at outputs between 300 and 1800 kg/hr
- Thermoglide2 toaster used to dry the extruded products. This versatile unit is also capable of toasting flakes
- Baker Perkins Syrup Coating System provides a consistent glaze, or frosting to give a high quality finished product
- The final dryer is specified to dry the coated direct expanded products and is also capable of handling coated flakes
- Cereal squares can be made with the addition of a free standing cutter, located after the extruder
- The plant capability can be extended to include extruded flakes by the addition of a single screw forming extruder and a pair of Flaking Rolls
- Cereal cooking and drying equipment can be added to the line to
enable the manufacture of high quality multigrain flakes
