Baker Perkins at Djazagro show, Algeria

Baker Perkins will be exhibiting at DJAZAGRO 2016 at the SAFEX Exhibition Park, Algiers, Algeria, 18th - 21st April 2016, on the stand of agent EPS (Emballages Process Systèmes (email eps-sweets.com@eps-sweets.com). There will be a focus on Baker Perkins’ capabilities in the confectionery, cereal, snack and bread sectors. In the confectionery industry, the introduction of deposited 3-Dimensional jellies, and the growth of confectionery carrying over-the-counter medications and dietary supplements, will be the focus of Baker Perkins’ presentation. Making 3-Dimensional jelly confectionery using a depositor with a hinged mould is a significant innovation, providing an efficient method of making complex 3-D shapes at high output and high efficiency to ensure that production costs are kept low. Deposited confectionery is growing rapidly in the functional and medicated product sectors. The functional sector ranges from boosting the intake of essential nutrients such as vitamins, minerals, fibre and protein to adding beneficial supplements such as folic acid and Omega-3 to the diet. Medicated products include ingredients such as antiseptics, menthol and eucalyptus oil to alleviate the symptoms of minor ailments such as coughs, colds, sore throats and nasal congestion. Baker Perkins supplies complete, automated confectionery cooking and depositing plants, used extensively for hard candies, lollipops, toffees, caramels, fudge and fondant. High output and high efficiency with low production costs and hygienic operation are the main benefits that depositing brings to these sectors compared to conventional methods such as die forming, starch mogul or cut-and-wrap. Twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality snacks and ready-to-eat cereals. A standard system is a flexible way to enter a market at a low capital cost; extrusion systems can be expanded as a business grows and more complex products, or even a completely different product range, are required. Standard systems produce direct expanded, shaped products. Adding co-extrusion capacity increases the scope for innovative product development; this technique involves extruding a hollow tube of cereal while simultaneously injecting a low-moisture cream or paste filling into the centre. The flexibility of the extrusion process has created a widening catalogue of products. In the snack sector the variety includes shaped, filled, premium and healthy possibilities. Every kind of traditional breakfast cereal can be produced, included flaked and shredded varieties. New machines for the bread industry will be highlighted. These have been developed to meet the increasing demand from manufacturers for equipment that is more hygienic. This means that it stays clean for longer as well as being easier to clean. Mixing and forming systems from Baker Perkins enable high-output plant bakeries to meet increasing market demand for high quality premium bread. Gentle dough handling arising from innovative design, combined with the latest control technology, produce bread at new levels of consistency and excellence. The complete fully-integrated Tweedy2 dough mixing system is automated from ingredient weighing to dough delivery to the divider, virtually eliminating routine operator intervention and inconsistency. At the forming stage, the Baker Perkins Accurist2.1 divider, conical rounder and Multitex4 moulder minimise stress and damage to the dough through gentle handling. The integrity of the dough structure is preserved, giving a loaf with higher value and consumer appeal. Full details of the exhibition can be found at http://www.djazagro.com

For more information on Baker Perkins at Djazagro show, Algeria talk to Baker Perkins Ltd