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Most recent articles relating to Baker Perkins;

Extrusion offers the key to better plant-based foods

Keith Graham looks at trends in plant-based foods and explains the important role that extrusion technology has to play in making these offerings appealing to a new generation of flexitarians.FULL STORY...

A new format for functional gummies

Baker Perkins and Rousselot have extended the range of gummy delivery forms for the functional and pharmaceutical sectors by developing a completely new format – the gummy cap. The important difference is the incorporation of the active ingredient in a liquid or gel centre-filling instead of the gelatin gummy. FULL STORY...

Enhancements for co-extrusion system

Baker Perkins has improved process control, performance and hygiene on all the units in its Co-Ex Master co-extrusion systems, which are designed to create high-value products by adding a centre filling into a cereal outer. FULL STORY...

Baker Perkins equipment is Industry 4.0 ready

Technology ensuring equipment is Industry 4.0 Ready is being fitted as standard to all new Baker Perkins machinery. FULL STORY...

Cutting core ingredient costs with extruders

Twin-screw extrusion technology from Baker Perkins is said to offer potential savings in the production of core ingredients for the food industry, such as breadcrumb, croutons, gluten-free bread products, modified and pre-gelatinised flours, rusk for sausage fillings, and ice cream inclusions. FULL STORY...

Cookie weight control technology

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

Keeping up with consumer trends

Food Processing finds out how extrusion technology can help you to keep up with fast-changing consumer demands without continually investing in equipment which may become obsolete when the trends change. FULL STORY...

Servo-driven wirecut solution

The latest servo-driven mechanism for Baker Perkins wirecut machines for soft dough bar and cookie production equipment is said to help improve automation, process control and flexibility. FULL STORY...

Rotary moulder puts the focus on hygiene and cleanability

The new Series3 rotary moulder for soft dough biscuits and sandwich cookies from Baker Perkins is said to set new standards in hygiene, operation and maintenance, while retaining all the performance characteristics of the previous Series2 machine. FULL STORY...

Baker Perkins at ProSweets 2018

Baker Perkins will be using Prosweets 2018 (28-30 January in Cologne, Germany) to introduce a new technology designed to enable the production of gelatin gummies on starchless depositing systems. FULL STORY...

New Tweedy mixers for test bakeries and laboratories

Two machines for test bakery and laboratory applications have been added to the range of Baker Perkins Tweedy bread dough mixers.    The Tweedy 8 and Tweedy 20 have maximum batch capacities of 8 and 20kg respectively. FULL STORY...

Extrusion brings ingredient production cost savings

Baker Perkins twin-screw extrusion technology can create significant savings in the production of core ingredients for the food industry. Typical examples include breadcrumb, croutons, gluten free bread products, modified and pre-gelatinised flours; rusk for sausage fillings; and ice cream inclusions. FULL STORY...

Adding value to bread

Baker Perkins has added new features to its Multitex4 bread moulder which can add value to standard loaves by fully enrobing them with seeds or grains, or creating attractive swirled loaves. FULL STORY...

Flexible small-batch confectionery depositor

A new flexible depositing system which is said to be capable of producing a range of hard candy, soft candy and lollipops at outputs up to 54kg/hr has been introduced by Baker Perkins. FULL STORY...

Soft-centre double-ball lollipops

The addition of soft-centred double-ball lollipops to the capability of Baker Perkins ServoForm depositors extends the diversity of product concepts in the lollipop sector.FULL STORY...

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