Extruded Sheeted Snacks
Baker Perkins Snack Master™ Systems
For Extruded Sheeted Snacks:
Ingredients are texturized and cooked through a combination of heat, mechanical shear and moisture addition. Flavours and colours can be added easily.
2. Sheeting Die
Produces a very wide, thin sheet.
Accurate and reliable cutting of the product from the supplied dough sheet.
4. Oven / Fryer
The products are baked or fried before being passed to the seasoning unit.
Products are seasoned. Savoury snacks are generally coated with oil and seasoning; sweet snacks can be sugar coated and subsequently dried.
- Snack Master™ Concept
Snack Master™ Standard Line + Module 4: Sheeted Snacks
A standard Snack Master™ system comprises an SBX Master™ extruder, dryer and flavouring system to make a range of direct expanded products. This system can be extended to create a range of innovative, high value sheeted snacks by adding a sheeting die and a Baker Perkins rotary cutter to the line.
The specialized sheeting die produces a very wide, thin sheet of dough, which is rotary cut before being fried or baked and flavoured.
This process makes exciting taste and texture combinations with high consumer appeal possible. For example, ‘credit cards’: 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; alternatively they could be marketed as ‘dipping’ products for spreads and dips.
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 a 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 a standard range of direct expanded snacks 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.
- Required Equipment
Snack Master™ Standard Line Rotary Cutter Heat Transfer
Brochure: Food Extrusion
Premium Snack Products
View some of the premium snacks that can be made on Baker Perkins' process lines.
Snack Master™ Systems
A modular range providing the flexibility to quickly and easily create snack products that match the latest trends in consumer preference.
Food Extrusion Innovation Centres
Baker Perkins offers all its customers facilities to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.