Baker Perkins Ltd.

Manor Drive, Paston Parkway, PE4 7AP Peterborough
United Kingdom

Telephone +44 1733 283000
bpltd@bakerperkins.com

Trade fair hall

  • Hall 4 / C21
 Interactive hall map

Hall map

interpack 2017 hall map (Hall 4): stand C21

Fairground map

interpack 2017 fairground map: Hall 4

Our range of products

Product categories

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.02  Complete lines for the Production of caramel
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.13  Complete lines for the Production of fondant masses

Complete lines for the Production of fondant masses

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.14  Complete lines for the Production of gum and jelly products

Complete lines for the Production of gum and jelly products

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01  Complete lines for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.01.15  Complete lines for the Production of hard and soft caramels

Complete lines for the Production of hard and soft caramels

  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.05  Caramelisers
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.17  Cooling equipment
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.22  Depositing equipment/depositors
  • 03  Machines and equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02  Single machines/equipment for the production of confectionery (Chocolate confectionery, sugar confectionary, gum)
  • 03.02.23  Depositing machines
  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01  Complete lines for manufacturing bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01.03  Complete lines for the Production of cereals
  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01  Complete lines for manufacturing bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01.04  Complete lines for the Production of crakers

Complete lines for the Production of crakers

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01  Complete lines for manufacturing bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01.05  Complete lines for the Production of crisp bread

Complete lines for the Production of crisp bread

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01  Complete lines for manufacturing bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01.10  Complete lines for the Production of extrudes snacks

Complete lines for the Production of extrudes snacks

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.02  Single machines /equipment for the production of bakery products, snacks and cerials / Biscuit and wafer filling equipment

Single machines /equipment for the production of bakery products, snacks and cerials / Biscuit and wafer filling equipment

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.06  Single machines /equipment for the production of bakery products, snacks and cerials / Cooking extruders

Single machines /equipment for the production of bakery products, snacks and cerials / Cooking extruders

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.09  Single machines /equipment for the production of bakery products, snacks and cerials / Cutting machines

Single machines /equipment for the production of bakery products, snacks and cerials / Cutting machines

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.14  Single machines /equipment for the production of bakery products, snacks and cerials / Dough dividing machines

Single machines /equipment for the production of bakery products, snacks and cerials / Dough dividing machines

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.15  Single machines /equipment for the production of bakery products, snacks and cerials / Dough rollers

Single machines /equipment for the production of bakery products, snacks and cerials / Dough rollers

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.18  Single machines /equipment for the production of bakery products, snacks and cerials / Extruders

Single machines /equipment for the production of bakery products, snacks and cerials / Extruders

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.20  Single machines /equipment for the production of bakery products, snacks and cerials / Flaking rollers

Single machines /equipment for the production of bakery products, snacks and cerials / Flaking rollers

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.21  Single machines /equipment for the production of bakery products, snacks and cerials / Forming machines

Single machines /equipment for the production of bakery products, snacks and cerials / Forming machines

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.22  Single machines /equipment for the production of bakery products, snacks and cerials / Cutting machines

Single machines /equipment for the production of bakery products, snacks and cerials / Cutting machines

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.28  Single machines /equipment for the production of bakery products, snacks and cerials / Laminators

Single machines /equipment for the production of bakery products, snacks and cerials / Laminators

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.29  Single machines /equipment for the production of bakery products, snacks and cerials / Mixers

Single machines /equipment for the production of bakery products, snacks and cerials / Mixers

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.30  Single machines /equipment for the production of bakery products, snacks and cerials / Mixing and kneading equipment

Single machines /equipment for the production of bakery products, snacks and cerials / Mixing and kneading equipment

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.32  Single machines /equipment for the production of bakery products, snacks and cerials / Moulding rollers, engraved

Single machines /equipment for the production of bakery products, snacks and cerials / Moulding rollers, engraved

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.37  Single machines /equipment for the production of bakery products, snacks and cerials / Sheeters

Single machines /equipment for the production of bakery products, snacks and cerials / Sheeters

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.41  Single machines /equipment for the production of bakery products, snacks and cerials / Tunnel ovens

Single machines /equipment for the production of bakery products, snacks and cerials / Tunnel ovens

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines /equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.45  Single machines /equipment for the production of bakery products, snacks and cerials / Wire-cut and roll-out biscuit machines

Single machines /equipment for the production of bakery products, snacks and cerials / Wire-cut and roll-out biscuit machines

  • 06  Machines and equipment for the production of pharmaceuticals and cosmetics
  • 06.02  Single machines /equipment for the production of pharmaceutical and cosmetic products
  • 06.02.20  Pharma extruders for pharmaceutical and cosmetic products

Pharma extruders for pharmaceutical and cosmetic products

Our products

Product category: Complete lines for the Production of cereals

Granola Cereal & Bars

Baker Perkins offers a range of equipment for the production of high quality cereal clusters and baked granola bars. Both products are made by mixing, forming and baking a continuous sheet that is kibbled into clusters for breakfast cereal, or slit and guillotined for bars. Crunchy granola is made by baking a loosely compacted sheet of ingredients before cooling, breaking and then kibbling them into the small clusters. The process relies on gentle handling and accurate baking to achieve the ideal balance between product quality and efficient production. The mixing process is a simple blending of dry ingredients with oil and sugar to form a mass. The dry ingredients are mainly oats, although other grains or dried fruits are often added. The mass is transferred to a Live Bottom Bin which provides a metered feed to a Feeder / Spreader unit via an elevating conveyor. The Feeder / Spreader comprises a hopper and two contra-rotating feed rolls to create a loose sheet of constant thickness that is laid onto the oven band. The pressure in the nip of the rolls ensures that the mass is spread evenly across the width of the oven band while the gap is adjustable to avoid damaging any of the ingredients. A Compression Roll on the oven infeed provides a final consolidation and gauging of the sheet before the oven. Baker Perkins' TruBake™ baking process removes moisture from the product and causes the sugar to melt. Assisted cooling at the oven discharge binds the mass together to give the characteristic baked granola crunch. A Pre-Breaker unit straight after the discharge of the oven does the initial breaking of the product sheet. The large pieces are then fed to a Kibbling unit that reduces the pieces to their final size. 

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Product category: Caramelisers

Carablend™ Toffee Cooker

The Carablend™ is a horizontally-mounted scraped surface heat exchanger. The scraper has a variable speed drive to vary throughput, and has a forward and backward moving design which ensures thorough mixing. It is manufactured to meet international pressure vessel regulations. Modular design of Baker Perkins' toffee and caramel cooking plants provides a broad choice of process options and outputs. A system can be specified to replicate the appeal of traditional toffee at low to medium outputs, or to provide excellent quality at high outputs. Versatile product range Toffee recipes and ingredients can vary widely, from budget to premier quality with high proportions of fat and milk. Systems can be specified to handle all recipes, with a wide range of cooling temperatures and caramelization times. Supplementary ingredients such as butter, fondant, nuts and flavourings are easily added. Process and output choice There is a choice of process capability and output based around the Carablend™ cooking unit. The TCB Carablend™ is used primarily to cook and caramelize toffee and caramel syrups at low to medium volumes. Cooking and caramelising are simultaneous, and the product matches the ‘home-made’ appeal of traditional toffee. The EC Carablend™ technique provides independent control of the cooking and caramelising stages, and is used when high throughputs with superior product and flexibility are required. Modular system Every system includes an Autofeed fully-automatic system to weigh and mix ingredients to form a premix slurry. A reservoir tank provides a continuous feed to the system. The pre-heater continuously dissolves or pre-heats syrups before cooking and caramelising. The TCB Carablend™ cooks and caramelizes the syrup and applies pressure to achieve the correct final moisture content. In an EC system, a Microfilm™ unit is added for the cooking operation, while the Carablend™ unit caramelizes the pre-cooked syrup. 

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Product category: Complete lines for the Production of extrudes snacks

Baked Snack Lines

Baker Perkins is a world leader in the supply of complete plants for the production of baked snacks. We offer a series of best-in-class unit machines in each key technology; more than a century of experience provides us with an unrivalled ability to combine them into profitable, efficient, flexible systems. The Baker Perkins Vertical Cut Sheet Laminator is the choice of leading snack makers throughout the world and provides the highest levels of quality and accuracy. Laminating gives a light, flaky, crisp texture to snacks which cannot be achieved in any other way. For multi-purpose lines, a special configuration allows the laminator to be used for both laminated and sheeted products. Lines can be supplied for laminated or sheeted products - or both, if the unique Combination Laminator is used. There is also a version for soft dough products that can be used in place of a rotary moulder for dough with inclusions or where a lighter texture is required. Baking is a vital process, and Baker Perkins’ comprehensive oven range allows each specification to exactly match the end product. The Direct Gas Fired (DGF) Oven is usually specified for snack baking as it is modular and offers great flexibility in baking characteristics. Many of today’s snack systems use a Hybrid Oven. This features a DGF element at the start when the process is critical, and radiant heat without turbulence is preferred. The DGF module is followed by a TruBake™ section which allows major savings in bake time, capital cost and energy. It also provides significant quality, consistency and reliability benefits by creating a dependable and stable airflow within the chamber. 

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Product category: Complete lines for the Production of caramel

Complete systems for continuous cooking and depositing of toffee and caramel

·         Separate control of cooking and caramelisation for optimum quality

·         Ability to add fondant, butter and colours, plus centre-fillings

·          High and medium outputs available

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Product category: Complete lines for the Production of fondant masses

Specialised systems for production of base fondant and fondant creme

·         Automatic, well proven, easy to use hygienic process

·         Continuous operation, ideal for use with ServoForm depositors

·         Regimented discharge for chocolate enrobing

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Product category: Complete lines for the Production of gum and jelly products

Complete cooking and depositing systems for gums and jellies

·         Hygienic starch-free process for 3D, striped, layered and centre-filled jellies and gums

·         Excellent weight and dimensional accuracy. Regimented discharge for enrobed products

·         Ideal for functional and medicated - fortified with vitamins, minerals, fibre; production to validation standards

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Product category: Complete lines for the Production of hard and soft caramels

Complete systems for hard and soft candy and lollipops

·         Starchless depositing brings high reliability and efficiency with low production costs

·         Multi-component hard candies and lollipops  in one to four colours; in stripes or layers, with centre-fills

·         Superior appearance and clarity, and rapid flavour release compared with die forming

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Product category: Caramelisers

Carablend for continuously cooking and caramelising toffee and caramel

·         Independent control of cooking and caramelisation for optimum quality

·         Ability to add fondant, butter or colours, plus centre fillings

·         Additional output capability with Microfilm cooker

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Product category: Cooling equipment

Cost effective systems for a wide variety of sugar confectionery

·         Part of hygienic starchless lines ideal for functional and medicated products.   

·         Autofeed for weighing and mixing up to eight dry and liquid ingredients   

·         Microfilm industry-standard unit giving rapid cooking, with consistent high quality.   

·         Turbofilm specialist unit for jellies

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Product category: Depositing equipment/depositors

ServoForm modular depositing systems for hard and soft candy and lollipops

ServoForm modular depositing systems for hard and soft candy and lollipops

·         Innovative end products with starchless, hygienic, efficient, low-cost production

·         Multi-colour, multi-component candies with stripes, layers and fills

·         Systems available for hard candy, lollipops, jelly, soft candy and small batches

·         Can be validated to functional and medicated standards

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Product category: Depositing machines

ServoForm modular depositing systems for hard and soft candy and lollipops

·         Innovative end products with starchless, hygienic, efficient, low-cost production

·         Multi-colour, multi-component candies with stripes, layers and fills

·         Systems available for hard candy, lollipos, jelly, soft candy and small batches

·         Can be validated to functional and medicated standards

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Product category: Complete lines for the Production of cereals

Complete plants for virtually every breakfast cereal

·         Steam or extrusion cooking, plus flaking, shredding, toasting and coating expertise

·         Modular systems can be expanded at any time to change or grow a range

·         Reliable and flexible high-output lines

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Product category: Complete lines for the Production of crakers

Complete cracker plants with a choice of process

·         Sheet forming and cutting lines process a wide range of dough types

·         TruClean standards minimise costs, maintenance and changeover time, maximise hygiene

·         Compact, flexible extrusion option feeds a rotary cutter for snack crackers  

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Product category: Complete lines for the Production of crisp bread

Extrusion systems simplify crispbread production

·         Cost-effective, compact, easy-to-use alternative to sheet and cut lines

·         Products retain all original qualities of recipe and texture

·         Low sugar, high in protein, low fat, low salt,

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Product category: Complete lines for the Production of extrudes snacks

An extensive variety of extruded product opportunities

·         From standard expanded snacks to complex high-value shaped products

·         Versatile systems expanded at any time to broaden a product range

·         Proven SBX Master twin-screw extruder used extensively in the industry

·         Ingredients, colours and flavours meet local tastes worldwide

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Biscuit and wafer filling equipment

Wirecut machines producing cookies and bars with sweet or savoury fillings

·         Cookies filled with chocolate, caramel, cream, peanut butter or jam

·         Bars with an extensive choice of shapes, profiles, fillings and toppings

·         New encapsulating system for totally enclosed filled cookies

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Cooking extruders

A full range of extruded and co-extruded snacks and cereals

·         Versatile lines expanded at any time to broaden a product range

·         Modular systems, flexible technology, consistent quality products

·         Proven SBX Master twin-screw extruder used extensively in the industry

·          New pre-conditioner adds product flexibility

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Cutting machines

Sheet forming and cutting lines for crackers and hard sweet biscuits

·         Best-in-class unit machine combine into profitable, efficient systems. 

·         TruClean standards bring major benefits in maintenance and hygiene

·         Lower costs, faster changeovers, cleaning time reduced up to 40%.

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Dough dividing machines

Servo controlled, accurate, high-quality bread dough dividing

·         Accurist2.1 divider ensures precise, consistent high-output dividing

·         Minimum wear, maintained quality, low lifetime running costs

·         Easy to operate and clean with full washdown

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Dough rollers

Sheet forming and cutting line for crackers and biscuits

 ·         Best-in-class unit machine combine into profitable, efficient systems. 

·         TruClean standards bring major benefits in maintenance and hygiene

·         Lower costs, faster changeovers, cleaning time reduced up to 40%.

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Extruders

High accuracy wirecut machines for cookies and bars

·         Tight weight control, large inclusions capability, hygienic design

·         New servo machine improves automation and flexibility

·         New encapsulating system for totally enclosed cookies

·         Options allow specification to exact requirements

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Flaking rollers

Flaking rolls provide consistent processing of a wide variety of flakes

·         Handles traditionally cooked grains and extruded pellets

·          Advanced control technology ensures  high flake quality

·         Easy to operate, hygienic for simple cleaning and maintenance, low cost of ownership

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Forming machines

'Best in class' forming machines for every type of biscuit and cracker

·         Rotary moulding and wirecut  options for soft dough cookies, biscuits and bars

·         Sheet forming and cutting lines for hard sweet biscuits and crackers

·         High accuracy, minimum cleaning and maintenance, low costs, fast changeovers

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Cutting machines

Sheet forming and cutting line for crackers and hard sweet biscuits

·         Best-in-class unit machine combine into profitable, efficient systems. 

·         TruClean standards bring major benefits in maintenance and hygiene

·         Lower costs, faster changeovers, cleaning time reduced up to 40%.

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Laminators

Choice of laminator in biscuit/cracker forming and cutting line

·         High output flexible machines producing superior quality at minimum cost

·         Unique combination laminator option for multi-purpose plants

·         Strict weight control,  easy to use, clean and maintain, high reliability

 

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Mixers

High output mixers handle doughs for all biscuits, cookies and crackers

·         Unique  blade design ensures good dispersion and rapid dough development

·         High levels of automation, automatic loading and discharge

·         Ease of use and cleaning with outstanding reliability, low cost of ownership

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Mixing and kneading equipment

Tweedy mixing - a broad range of doughs for a diverse range of bakery products

·          High speed, high energy integrated weighing and mixing systems

·          Consistent high quality by rapid mixing in small batches   

·         Hygienic design, automatic controls, high operational efficiency, easy to clean and maintain

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Moulding rollers, engraved

Complete service from design to repair for moulding and cutter rolls and dies

v·         Die design for any product idea based on 100 years’ experience

·         Latest design software and tools keep quality high and lead times down.

·         Lifetime Support service includes die repair and reconditioning

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Sheeters

Sheet forming and cutting line for crackers and hard sweet biscuits

·         Best-in-class unit machines combine into profitable, efficient systems. 

·         TruClean standards bring major benefits in maintenance and hygiene

·         Lower costs, faster changeovers, cleaning time reduced up to 40%.

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Tunnel ovens

Ovens for every type of biscuit, cookie and cracker

Ovens for every type of biscuit, cookie and cracker

·         TruBake direct convection oven combines exceptional product quality, high throughput and low operating costs

·         Direct Gas Fired (DGF) gives excellent baking, flexibility and ease of operation

·          Combine the benefits of direct and indirect convection and DGF baking in a hybrid oven

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Product category: Single machines /equipment for the production of bakery products, snacks and cerials / Wire-cut and roll-out biscuit machines

Wirecut and rotary moulder options for soft dough forming of biscuits, cookies and bars

• Low costs, hygienic design, easy maintenance, flexibility throughout the range
• TruClean wirecuts combine exceptional reliability, fast changeovers, low waste and minimal giveaway
• Family of rotary moulders with options for high output and large applications

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Product category: Pharma extruders for pharmaceutical and cosmetic products

Improving product quality and productivity through continuous processing

·         Ideal for hot-melt extrusion process

·         Continuous processing gives productivity and product consistency improvements over traditional batch

·          Cost saving potential: lowers investment, energy, labour and space requirements.

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Company news

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Mar 1, 2017

Interpack focus on the benefits of starchless confectionery depositing

Baker Perkins will emphasise why starchless depositing is growing in popularity in the confectionery and healthcare industries at Interpack (Hall 4 Stand C21).  High levels of accuracy and hygiene are combined with low production costs and an ability to make products that are unachievable with other methods.

These attributes make depositing attractive for all types of confectionery, including hard candy, lollipop, standard and 3D jelly, gum, toffee, caramel, fudge and fondant.   The accuracy, hygiene and efficiency of starchless depositing make it uniquely suitable for medicated and healthcare products.

Starchless depositor exhibits at Interpack will include the new ServoForm Mini flexible batch depositor and a high-output ServoForm depositor head suitable for hard and soft confectionery. There will also be a working demonstration of unique stick placing technology for flat lollipops and Baker Perkins cooking systems for every type of hard and soft confectionery will be represented by a Turbofilm plate pack cooker and a Microfilm rotary evaporator.

The ServoForm Mini is a flexible, batch production depositing system which can make a wide range of hard candy, soft candy and lollipops.  It offers outputs up to 54kg/hr and brings the benefits of depositing - high quality, high efficiency, hygiene and versatility - to companies producing confectionery in batches, including those needing to make a variety of products on one line.

Baker Perkins has developed a family of products for the lollipop sector – the latest addition is the 3D lollipop.     The main types are the classic ball, double ball and flat lollipops in a variety of shapes. By varying the colours, flavours, patterns, fillings and textures within these shapes it is possible to create an unending flow of new product ideas to stimulate and sustain the interest of consumers.

The flat lollipop stick placer is a new system that accurately places, positions and secures the sticks in the moulds prior to candy being deposited. A servo controlled stick feeder places the stick in the moulds and an alignment mechanism ensures that they are all correctly positioned before being pressed into clips that hold them in position while the candy syrup is deposited and cooled around them. The system guarantees that the sticks are consistently positioned perpendicular to the lollipop in both planes for a consistent, high-quality appearance

The unique swept thin-film Microfilm process provides precise and consistent cooking of the full range of confectionery syrups.  The cooking process is extremely rapid and delivers consistent high quality on every product.  The Baker Perkins range of cookers also includes the Turbofilm, for jellies, and the Carablend toffee cooker.

The hygienic characteristics of starchless depositing, which enable validation, make this the only viable process for the growing variety of functional and healthcare confectionery. Examples include over-the-counter medications such as cough sweets and nasal decongestants as well as dietary products typically fortified with vitamins, minerals, fibre or real fruit juice.

Compared to conventional methods such as die forming, starch mogul or cut-and-wrap, starchless depositing provides a high quality, smooth product with accurate weight, size and shape characteristics.        The process offers rapid payback through minimal scrap, low production costs and hygienic operation. 

Simplicity of operation, flexibility and rapid changeover are major operational benefits. Control of the depositing process is fully automatic with recipe storage and recall enabling the depositor to be set up at the touch of a button.  

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Mar 1, 2017

New technology for the biscuit industry at Interpack

Baker Perkins is showing new equipment and end product technology for the biscuit, cracker and bar industries at Interpack (Hall 4 Stand C21). .  This includes a new 3-roll sheeter and gauge roll; a new servo-driven version of its well-proven wirecut range; an innovative encapsulating system for totally enclosed, filled cookies; and an HS High Speed mixer.

The new TruClean 3-roll sheeter and gauge roll for crackers and snacks completes the upgrade of Baker Perkins’ range of sheet forming and cutting lines to TruClean standards, bringing major benefits in maintenance and hygiene, with lower costs and faster changeovers.  Time for a typical cleaning routine for a line can be reduced by up to 40%.

These Baker Perkins lines comprise either a 3-roll sheeter or a laminator to take a bulk feed of dough and form it into a sheet, ready to pass through gauge rolls which achieve the chosen thickness, and then a rotary cutter before baking. 

The TruClean approach to hygienic design was instigated to meet a clear demand from the industry for higher standards.     It involved radical re-design of machinery in order to reduce debris and places where it could collect, and make access much easier where it is needed. 

Improving visibility and access for cleaning, simplifying removal and replacement of components and assemblies, cutting the number of components, and reducing accumulation of debris were the principal design requirements – all achieved without compromising fundamental process performance parameters and attributes such as output and weight control.

The key benefit is a significant reduction of the time required to clean a line to the required standard, leading to lower costs and faster changeover

The new TruClean Servo Wirecut for soft-dough cookies and bars is a more versatile and flexible version of the well-proven TruClean Wirecut.

A patent has been applied for on the new wirecut mechanism, which uses servo motors to drive the wirecut mechanism, bringing improved automation and flexibility to production.    The two-axis servo system provides infinite variability to the cutting and return paths, enabling optimum cutting performance to be achieved, even at high speeds or on difficult dough. Tailored profiles can be created for each individual product and loaded at the touch of a button.

The remaining parts of the wirecut process – hopper, feed rolls, filler block and dies – are carried over from the previous version of the TruClean wirecut, ensuring that product characteristics, high-accuracy weight control and easy cleaning are maintained.

In other areas, ease of operation, cleaning and maintenance have all been improved. Setting up is all done from the HMI and once a profile has been developed and tested it can be saved as a recipe for one touch set-up.      

An innovative encapsulating module enabling high-value filled cookies to be made on any Baker Perkins wirecut machine is being highlighted.

A patent has been applied for the system.   For the first time, cookies totally enclosed by dough can be produced on a module attached to a standard wirecut machine – previously a separate unit was necessary.

The process involves pumping a continuous stream of filling into the centre of the dough cylinder formed at the wirecut die.      A set of iris-die cutters crimp the dough and filling, forcing the dough to completely enclose the filling.

Fillings can include any ingredients which are low enough in viscosity to be pumped, including chocolate, caramel, cream, peanut butter or jam. 

The encapsulation module is available as an option on the new TruClean Servo Wirecut but may be fitted to any installed Baker Perkins wirecut to convert the machine from a standard unit to one that can do both cookies and encapsulated cookies.

Well proven HS (High Speed) multi-purpose batch mixers handle every type of dough for biscuits, cookies and crackers. They offer high levels of automation, ease of use and cleaning, and outstanding reliability to guarantee low cost of ownership.  

The unique Baker Perkins shaftless mixer blade processes every type of dough, and ensures good dispersion with rapid dough development; it gives optimum performance in every mixing phase. The blade allows the ingredients to move freely in the bowl; delicate inclusions are incorporated evenly without damage or smearing 

Loading and discharge are fully automatic to reduce labour costs and mix cycle times - three batches can be achieved every hour.  

 

 

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Mar 1, 2017

New systems meet growing demand for granola

Granola is a food increasing rapidly in popularity around the world both as ready-to-eat breakfast cereal and cereal bars.   There are several drivers for the growth of granola including increasing awareness of the health benefits of oats (high fibre, slow energy release and gluten-free); the relentless growth of the cereal bar market while as a breakfast cereal it is quicker and more convenient than oatmeal (porridge)

New systems to produce baked granola cereal and bars have been developed by Baker Perkins to meet rising demand for these tasty, versatile products: granola has a truly global appeal and there are production plants in Asia, Europe and North America. Baking rather than conventional drying of granola is the central feature of these new lines: baking imparts better taste, appearance and texture than drying, markedly improving consumer appeal.    

Granola consists of oats coated with oil and then sugar; the oil prevents sugar being absorbed by the oats before baking or drying.   In the drying process oats do not have time to cook thoroughly, and much of the starch in the oats remains raw.       Baking, on the other hand, ensures complete cooking of the oats which gives a softer texture and fuller flavour than drying.

Baking is a slower, more thorough process: baking temperature is much higher than drying giving improved control over caramelisation of the sugars and leading to greater depth of flavour. 

The baked product is also more consistent than the dried alternative.    Dried granola cereal tends to vary in size with large, tough clusters at the top of the bag, descending to fines or dust at the bottom. The characteristics of baked granola cereal are a consistent cluster size throughout, and a product that is softer and easier to eat.

Granola can be formed into a broad selection of appealing products.  The basic mix can easily be enhanced with inclusions such as dried fruit, nuts, seeds, honey or chocolate chips to turn a cereal or bar into a luxury added-value product.     

The healthy image of granola can be developed with the addition of minerals, vitamins and protein to provide ‘good for you’ benefits. Foods high in protein and fibre are becoming mainstream as consumer diet awareness grows; cereals and bars are a convenient and palatable carrier for these beneficial products, and existing recipes can be easily augmented. 

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Mar 1, 2017

New mould technology widens deposited confectionery range

The range of added-value confectionery that can be made using the depositing process is increasing with the introduction of new mould technology for the Baker Perkins ServoForm depositor.

Two of the mould innovations extend the product portfolio in the fast-expanding lollipop sector.  Flat lollipops are ideal carriers of character merchandising linked to television, films and video games with depositing providing a very clear image on high-quality candy.  The premium positioning of these products is reinforced by mould technology that deposits the syrup around an accurately positioned pre-inserted stick.    

Double ball mould technology brings a new dimension to creative product development in the lollipop sector.    Double ball lollipops are visually attractive alternatives to conventional ball or flat lollipops, but with a shape that fits the mouth more easily; they have a unique consumer appeal that is further enhanced by the range of colour and flavour combinations available.

Because of the importance of speed-to-market, the process of developing a new product ready for manufacture has been compressed.      New designs can be visualised and models made very quickly using 3D CAD and 3D printing, which is also used to make test moulds for trials.      

Mould technology is also at the heart of a process that brings the highest levels of output, efficiency and quality to the production of 3D jellies and gums. This is a rapidly expanding sector driven by products with high levels of fruit addition. Product shapes are often fruit-based and the 3D moulds allow very accurate representations of the fruit in question. 

Depositing is also the process of choice for confectioners wanting to develop original, high-quality candies. Depositing offers greater quality and production flexibility, with lower production costs, than traditional methods such as die forming, starch mogul or cut-and-wrap.

If required, systems may be supplied with multiple mould sets and a flexible cooling system to widen the product range possible with a single depositor. 

Superior appearance, high clarity and rapid flavour release with a smooth 'mouth feel' are key quality advantages. The nature of the depositing process creates complete control throughout the system, leading to extremely high dimensional, shape and weight accuracy; negligible scrap rates and efficient wrapping; plus maximum hygiene with low maintenance.

Hard candy and lollipops; jellies, gums and fruit snacks; toffee and caramel; plus fondant and fudge are capable of being deposited and all benefit from the high-quality appearance, smooth texture and accurate piece weight that depositing offers.

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Mar 1, 2017

New servo-driven TruClean wirecut

Baker Perkins has introduced a new servo-driven version of its well-proven TruClean wirecut machine which forms cookies and bars from soft dough.

A patent has been applied for on the new servo-driven wirecut mechanism, which brings improved automation and flexibility to production.    The two-axis servo system provides infinite variability to the cutting and return paths, enabling optimum cutting performance to be achieved, even at high speeds or on difficult dough. Tailored profiles can be created for each individual product and loaded at the touch of a button.

The remaining parts of the wirecut process – hopper, feed rolls, filler block and dies – are carried over from the previous version of the TruClean wirecut, ensuring that product characteristics, high-accuracy weight control and easy cleaning are maintained.

In other areas, ease of operation, cleaning and maintenance have all been improved. Setting up is all done from the HMI and once a profile has been developed and tested it can be saved as a recipe for one touch set-up.      

The TruClean approach to hygienic design was instigated to meet a clear demand from the industry for higher standards.

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Mar 1, 2017

New small batch confectionery depositor

A new flexible depositing system capable of producing a wide range of hard candy, soft candy and lollipops at outputs up to 54kg/hr (120lbs/hr) is being introduced by Baker Perkins .

The ServoForm Mini uses the same process and control technology as the well-established high-output ServoForm range of candy depositors. It brings the benefits of depositing - high quality, high efficiency and versatility - to companies producing confectionery in small batches, including manufacturers of medicinal and healthcare products. It is also an ideal development tool for established producers.

Compared to conventional methods such as die forming, starch mogul or cut-and-wrap, depositing provides a high quality, smooth product with accurate weight, size and shape characteristics.        The process offers rapid payback through minimal scrap, low production costs and hygienic operation. 

Piece weight range is 3 to 8g (0.1 to 0.28oz) for candies and 8 to 30g (0.1 to 1.05oz) for lollipops. At 54kg/hr (120lbs/hr) this translates to 10,800 pieces per hour of 5g (0.17oz) candies or 5,400 pieces per hour of 10g (0.35oz) lollipops.

The potential product range includes hard candy, lollipops, jellies, gums, caramels, fudge and fondant.    The ServoForm Mini is ideal for functional and medicated products such as vitamin and mineral supplements, cough candy and throat pastilles; candies can be made with sugar or be sugar-free.

Simplicity of operation, flexibility and rapid changeover are the main benefits. Control of the depositing process is fully automatic with recipe storage and recall enabling the depositor to be set up at the touch of a button.  Batch or continuous cooking may be used. Moulds are loaded manually onto an indexing conveyor that is synchronised with the depositing head to ensure that the cooked syrup is placed accurately into the mould with no waste.  Cooling can be ambient or refrigerated, using either rack or tunnel coolers. The candies are then demoulded by hand and passed to the wrapping station. 

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Mar 1, 2017

New encapsulating system for filled cookies

Baker Perkins has developed an innovative encapsulating system enabling high-value filled cookies to be made on any Baker Perkins wirecut machine.

A patent has been applied for the system.   For the first time, cookies totally enclosed by dough can be produced on a module attached to a standard wirecut machine – previously a separate unit was necessary.

Fillings can include any ingredients which are low enough in viscosity, including chocolate, caramel, cream, peanut butter or jam. 

The optional encapsulation module and iris cutter can be fitted to any new or installed Baker Perkins wirecut to convert the machine from a standard unit to one that can do both cookies and encapsulated cookies.

The process involves pumping a continuous stream of filling into the centre of the dough cylinder formed at the wirecut die.      A set of iris-die cutters crimp the dough and filling, forcing the dough to completely enclose the filling.

Once the encapsulated cookies are on the conveyor band they pass under a tamping or gauging roll that flattens them slightly. This removes any machine marks caused by the iris die and ensures that the cookies are uniform thickness to help with packaging efficiency.  

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Mar 1, 2017

Innovative 3-Dimensional starchless jelly depositing

Baker Perkins has introduced technology to deposit 3-Dimensional jellies.        This is a high-value, high-margin segment of the fast-growing jelly market and depositing is the only method capable of  manufacturing these complex shapes at high outputs and with low production costs. New mould technology that allows rapid and low-cost shape change is the innovation that has brought the benefits of starchless depositing to the 3D jelly market

3D jellies can be made in one or two colours; with stripes and layers; with solid or soft centre-fills; and with inclusions such as real fruit pieces.   The process uses quick-setting jelly formulations, typically pectin- or carrageenan-based.   3D shapes are not possible with a starch moulding system.

Product possibilities include balls or spheres; fruit shapes such as raspberries, strawberries and pears; animals and cartoon characters.

There is great potential for character merchandising linked to television and films.    Because of the importance of speed-to-market in this short-term environment, the process of developing a new product ready for manufacture has been compressed.      New designs can be visualised and models made very quickly using 3D CAD and 3D printing, which is also used to make test moulds for trials.      

To ensure fast changeover between production runs, the mould system uses a new carrier design with clip-in moulds that allows rapid low-cost product change by replacing just the moulds rather than the complete carrier system.     This widens the range of products that a single line can produce, and this versatility may be enhanced by the ability to deposit multiple shapes in different colours simultaneously.      A single ServoForm depositing line can produce the same product range as a number of smaller low output lines – but at much lower cost.

Air ejection from the mould is more hygienic than brush based ejection systems, and ensures the product is undamaged.

The new 3D jelly concept will appeal to companies new to the market, and established producers wishing to add 3D jellies to their range or with multiple low-output low-efficiency lines.   With outputs ranging from 100 to 1,000 kg/hour initial low outputs can be scaled up.      

The accuracy and hygiene of modern cooking and depositing techniques ensures that products made using the Baker Perkins ServoForm Jelly process benefit from exceptional weight and dimensional accuracy, with no shrinkage, and enhanced definition for intricate product shapes.

Accurate positioning of the mould under the depositor nozzle and of the stream of syrup into the mould ensure consistent mould fill with no waste and allow the mould opening to be minimised, achieving a more realistic 3D shape.

 Baker Perkins lines for conventional and 3D jellies comprise cooking, depositing and cooling.   The products are deposited at final solids so no drying is required. 

As an alternative to starch moguls, starchless depositing is significantly more cost-effective in every aspect: capital cost, floor space, energy consumption, labour and consumables. It is also completely hygienic with a fully automatic wash-through function, non-contact ejection system and no recycling of starch.    

Baker Perkins offer process knowledge and support, including an Innovation Centre for process and product trials.    Baker Perkins will explore any ideas for new 3D shapes.

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About us

Company details

Throughout the world, shop and supermarket shelves are stacked with foods made on equipment supplied by Baker Perkins. In the bread, biscuit, confectionery, snack and breakfast cereal sectors, many of the world's leading brands rely on technology supplied by Baker Perkins. - See more at: http://www.bakerperkins.com/about-us#sthash.S2KYOsPN.dpuf

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Company data

Target groups
  • Food
  • Confectionery products
  • Bakery products
  • Pharmaceuticals