Baker Perkins will be represented at ANUTEC International FoodTec India at the Bombay Exhibition Centre in Mumbai, India, 14th - 16th September 2022. We will be on the stand of agent Triple Pee Solutions (www.3psolutions.in).
We will focus on equipment for the confectionery; food extrusion; biscuit, cookie and cracker; cereal; and bread sectors.
Full details of the show can be found at www.foodtecindia.com
There is rapid growth around the world in the functional, medicated and healthcare confectionery markets, including nutraceutical, sports nutrition and pharmaceutical potential.
Baker Perkins has introduced a new starch-free depositor for gummies and jellies. The ServoForm™ Flexi is ideal for functional markets as well as conventional confectionery.
Two machines are available: a single depositing head gives output up to 125,000 pieces at 500kg/hour; a longer machine with two heads can produce up to 250,000 pieces at 1000kg/hour.
The process provides the flexibility to change product shape quickly and can utilise a wide range of gelling agents - gelatin, pectin, carrageenan or blends can all be accommodated.
This new machine solves problems associated with conventional starch moulding including the mogul - high costs, poor hygiene, and for the health, functional and nutraceutical sectors, the impossibility of validation.
Gummies are used to deliver a variety of functional ingredients including vitamins, minerals, fibre, CBD, protein, Omega-3, robotics and energy supplements. Hard candies include antiseptics, menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion.
Baker Perkins also supplies complete high-output cooking, starch-free depositing and cooling lines for the full range of hard and soft sugar confectionery – hard candy and lollipops, jellies and gummies, toffee and caramel, fondant and fudge.
We will stress the widening capability and flexibility twin-screw extrusion brings to producing a variety of foods and ingredients, including the most recent developments in TVP (Texturised Vegetable Protein) for meat substitutes and extenders.
TVP in various forms has been used as a meat substitute since the 1960s. It is also used as a meat extender in conjunction with real meat in products aimed at environmentally-concerned or health-conscious consumers. Most products currently being launched are completely meat-free and suitable for vegans and vegetarians, but there is significant acceleration in the market among consumers willing to cut down on meat for environmental or health reasons, but unwilling to compromise on taste and texture.
Baker Perkins has innovative processes for both dry TVP produced by Low Moisture Extrusion Cooking (LMEC) and High Moisture Meat Analogues (HMMA).
Baker Perkins’ SBX extruders can process a variety of different proteins including soy, pea and wheat; beans, lentils and other pulses can also be used. Baker Perkins also develops recipes for customers’ own chosen protein taking into account local taste and flavour profile preferences as well as ingredient availability.
Food ingredient extrusion
Baker Perkins twin-screw extrusion technology provides a hygienic, energy efficient method of producing core ingredients for the food industry.
Typical examples include soy or grain crispy pieces that add texture and functionality to bars and dairy products; modified flours and starches that act as clean-label thickeners and emulsifiers for soups, sauces, desserts and beverages; and standard or gluten-free breadcrumb and croutons.
Biscuits, cookies and crackers
Baker Perkins supplies equipment to make unique products in profitable niche markets as well as complete, automatic production plants with mixing, dough forming, baking and cream sandwiching technology.
We cover every conceivable type of conventional soft and hard biscuit, cookie and cracker plus filled cookies, bars and filled bars. Frozen dough and encapsulated cookies are specific areas of expertise.
Baker Perkins has completed new design projects across the range, including a patented servo-driven wirecut; an automatic weight control system for wirecuts; and the precisely controlled HiCirc™ oven.
A complete range of unit machines combined with the process knowledge and engineering expertise to build them into reliable and flexible high-output systems enables Baker Perkins to provide lines for rotary steam cooking or extruding virtually every kind of ready-to-eat breakfast cereal, from traditional corn flakes to modern filled pillows.
These lines comprise standard process modules combined in different ways to make different products and can be expanded at any time with the addition of extra modules to increase output, or change or extend the product range.
We will emphasise the qualities of our range of bread mixing and forming machinery and systems. Baker Perkins' dough mixing and dough forming systems for high-output tin and pan bread plant bakeries are designed in collaboration with bakers to maximize quality and minimize cost. Gentle dough handling arising from innovative design, combined with the latest control technology, produces bread at new levels of consistency and excellence.
A recent innovation is the Tweedy™ SuperCool mixer, which uses an enhanced cooling jacket to reduce the temperature rise during mixing by up to 5.5°C. This enables it to be used in almost every climate without the need for complex and costly ice addition or flour cooling. It is particularly advantageous for burger buns where the downstream processes require lower dough temperatures.
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