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Cookie weight control technology

13 October 2019

Baker Perkins has introduced new cookie weight control technology for wirecut machines making cookies, filled cookies, bars and filled bars. 

The TruWeight assisted weight control system for wirecuts is said to reduce variation in cookie piece weights by individually adjusting the output from each die cup.  

In tests, standard deviation on sugar dough has been improved by 52%, from 1.26g to 0.60g (on 49.2g pieces); while on chocolate chip dough the improvement is 33%, from 1.57g to 1.05g (on 42.7g pieces). In practical terms, this means that the offset between the average and target weight of dough pieces can be much smaller, reducing giveaway without producing underweight product. 

The solution enables operators to quickly detect and compensate for process variations that can affect piece weights over time and across the width of the line.  It simplifies the gathering and processing of data and instructs the operators on the adjustments necessary to each lane.  


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