New die technology extends snack capability

Baker Perkins has extended its snack extrusion end-product capability with new die technology and the adaptation of equipment from the biscuit industry. This new process involves a specially adapted Baker Perkins SBX Master twin-screw extruder plus a new die that produces a thin, wide sheet of dough. The process may be supplied as part of a new snack extrusion system or, potentially, retrofitted to an existing line. After extrusion, the sheet is cut into regular, geometric shapes by a rotary cutter, a technology well established in other sectors. The shapes may be fried as a conventional snack, or baked in an oven for snacks with a lower fat content Baker Perkins ensures that snack manufacturers are able to take advantage of the latest equipment and product technology via the Snack Master modular line concept. This ensures that lines installed to produce one type of product can be gradually extended to make others by adding units from Baker Perkins’ wide range of post-extrusion equipment. Key to this concept is the SBX Master twin-screw cooker extruder, a solid-barrel unit offering process flexibility through modular design, high free-volume geometry and high torque capacity. In its standard form this machine produces conventional direct expanded snacks that can be used to build or consolidate a market position. Additional units such as cutter/crimpers and co-extrusion equipment may be added over time to increase the range of end products to include pillows, tubes and filled snacks. As well as the rotary cutter and oven, the Snack Master concept may be extended to incorporate equipment from other processes to further increase the range of products that can be made. These can include cereal grain cookers for wholegrains or multi-grains; Thermoglide2 toasters for oil-free expansion of extruded pellets; shredding rolls for snacks with a distinctive layered texture; and syrup-based coating systems for oil-free coating and flavouring. Another recent addition to the portfolio is the snack crouton, in a range of sizes and shapes and with a wide selection of flavours. Extrusion is the most cost effective solution for these bagged snacks compared to conventional processes based on mixing, forming and baking of bread dough. Baker Perkins provides the process and engineering expertise to reconfigure the lines, and works with customers to develop new product ideas. At every stage Baker Perkins process expertise is available to ensure that the new equipment is integrated seamlessly into the existing line. Further information: Keith Graham at Baker Perkins. Tel +44 1733 283000. Email keith.graham@bakerperkinsgroup.com www.bakerperkinsgroup.com

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