
Mixing and forming systems from Baker Perkins enable bakers to meet increasing market demand for high quality premium bread.
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This generation of machinery is the result of continual collaboration with bakers, backed by Baker Perkins’ process knowledge based on a century of involvement with the industry. Gentle treatment is identified by bakery industry research into dough rheology to be a significant contributor to superior product excellence and value. Throughout the world, experience in tough production environments shows that the objectives of improved consistent quality, reduced ingredient costs and a clean label can all be achieved simultaneously.
Mixing and forming systems from Baker Perkins enable bakers to meet increasing market demand for high quality premium bread.
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Precise mixing, accurate weight control and gentle dough handling all contribute to performance that drives bread quality up and…
The Baker Perkins range of bread manufacturing equipment has been well proven in demanding high-output applications around the…
The Innovation Centre offers all customers facilities to develop new products and processes, produce samples for test marketing, and…
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The complete, fully-integrated Tweedy™ dough mixing system is automated from ingredient weighing to dough delivery to the divider, virtually eliminating routine operator intervention and inconsistency.
The patented Baker Perkins pressure-vacuum mixing process is key to cost-saving and quality-enhancing benefits including increased yield, improved crumb colour and softness, longer shelf life and a reduction in ascorbic acid.
At the forming stage, the Baker Perkins Accurist2.1™ divider, conical rounder and Multitex4™ moulder minimize stress and damage to the dough through gentle handling.
The integrity of the dough structure is preserved, giving a loaf with higher value and consumer appeal. There is an increase in loaf volume, better colour, increased resilience and greater softness.
This high speed, high quality and low cost process is free of flour dust.
Designing the process without the need for flour dusting has created a
machine that is free from dough build-up, sticking or smearing. Being able to sheet and mould without the use of any dusting flour eliminates a significant health hazard and reduces operational, cleaning and maintenance costs.
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