Baker Perkins at Propak Africa

Baker Perkins will be exhibiting at Propak Africa 2016 in Johannesburg, South Africa, 15th-18th March, 2016. Baker Perkins is highlighting its process innovation capability and production expertise for the confectionery, snack, cereal, and biscuit industries on the stand of agent Courlanders in Hall 6, Stand J10/K09 (www.courlanders.co.za). 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. Granola is a product attracting increasing attention, and Baker Perkins offers a range of equipment for the production of 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. Baker Perkins customers take advantage of a wide range of equipment to produce biscuits, cookies and crackers. Baker Perkins delivers complete, automatic production plants that include mixing, dough forming, baking and cream sandwiching technology; they harness the latest engineering and control expertise to maximise performance while making machines easier to operate, clean and maintain. A new biscuit baking oven bringing improvements in efficiency, hygiene and quality of manufacture has been introduced by Baker Perkins. The TruBake is the latest generation of Baker Perkins direct convection oven, based on technology proven worldwide and baking every type of biscuit, cookie and cracker. Full details of the show can be found at http://www.propakafrica.co.za/

For more information on Baker Perkins at Propak Africa talk to Baker Perkins Ltd