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.
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.
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 todays 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.
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
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