Heat Transfer for Snacks
Consumers love the taste and texture of snack foods but are becoming increasingly concerned about the impact they could have on their health. Baker Perkins’ heat transfer technologies enable the desired appearance and texture of high quality snack foods to be achieved - but without frying. Using radiant, convective or mixed mode heating, at high or low rate,these process technologies produce low-fat baked and expanded snacks as well as opening up opportunities to develop completely new snack formats.
Products include
- Snack chips
- Snack crackers
- Baked potato chips
- Pellet snacks
- Shredded snacks
- Rice crackers
- Bagel chips
- Pita chips
- Fabricated potato chips
- Crispbread
- Breadsticks
- Croutons
- Biscotti
- Granola bars
- Cereal / health bars
- Energy bars
- Toaster pastries
Applications include
- Hot air expansion
- Toasting
- Drying
- Roasting
- Radiant baking
- Convection baking
- Impingement baking
- Mixed mode baking
Related Documents
![[icon] - Adobe PDF](/gfx/file_icons/icn_pdf.gif){kind=icon}
Heat Transfer for Snacks
A range of heat transfer technologes for producing snacks without frying
File size: 297 KB File type: Adobe PDF
