News

Baker Perkins’ ServoForm™ Flexi starch-free depositor received the Equipment Innovation Award at Confectionery Production magazine’s World Confectionery Conference in Brussels. Read More

Our new Senior Food Technologist Catherine shares how her love of science grew and evolved, and her motivation to join our team. Read More

As the business continues to grow and we look to attract new talent, we’ve introduced a new initiative over the last 12 months to give potential candidates a first-hand insight into Baker Perkins. Read More

With nearly 46 years’ service under his belt, today we say goodbye to Stuart Taylor, who clocks off as our third longest standing employee. Read More

Baker Perkins have developed a new Tweedy™ Mixer 385 Impact Plate to improve energy transfer to the dough to give an even and consistent dough temperature during the mix. Read More

Having lent our support in previous years, we continue our sponsorship of the Engineering/Manufacturing Apprentice of the Year award and are proud to have nominated our own employees. Read More

Our training courses are the ideal way to develop the skills and knowledge your staff need to avoid waste and downtime and to minimize running and ownership costs. Read More

Baker Perkins’ patented MAX³ feed system delivers a 40% to 100% increase in throughput, and combines this with a top feeding arrangement that significantly reduces cost-of-ownership compared to outdated side feeding arrangements. Read More

A major investment in manufacturing technology is cutting lead times and adding capacity to bring significant benefits to customers of Baker Perkins Inc’s die business in North America. Read More

The Schenck Process Group (SPG) financial year highlights for 2021 - the first full year since the acquisition of Baker Perkins in 2020 - show a strong performance, with the food industry as a clear focus area for the future. Read More