Extruded Sheeted Snacks
New premium snacks - Innovative concepts with high added-value
A new extrusion process from Baker Perkins provides a thin sheet of dough which is rotary cut before being fried or baked and flavored. This process makes possible exciting taste and texture combinations with high consumer appeal.
‘Credit cards’ are novel slim, flat, rectangular co-extruded wafers that can incorporate a wide variety of savory or sweet fillings. They may be positioned as snacks in their own right or as ‘dipping’ products – perhaps a peanut butter snack into savory spread, or a tomato filled snack into cheese.
All these ideas utilize the Baker Perkins SBX Master twin-screw cooker extruder, a solid-barrel unit offering process flexibility through modular design, high free-volume geometry and high torque capacity. With the range of barrel diameters available outputs from 225 to 2,000kg.hr are possible.
The SBX Master is the basis of the Baker Perkins Snack Master modular line concept that enables an extrusion line producing direct expanded standard snacks such as corn curls or maize rings to be extended to make a range of high added-value sticks, pillows bars and bites in both plain, shredded or filled forms.
New products can be introduced quickly, and short-life products become a profitable option.
Baker Perkins provides the process and engineering expertise to reconfigure the lines, and works with customers to develop new product ideas, often in the Baker Perkins Innovation Centre, where a comprehensive range of equipment is available for trials. Each installation is individually specified to match the customer’s exact product needs.
