Extrusion technology on show at IBIE

Baker Perkins will highlight innovative, cost-effective twin-screw extrusion techniques that bring flexibility to making foods previously produced by conventional bakery and cracker processes on booth 7430 at the IBIE show in Las Vegas. An SBX Master extruder will be on the stand. Possibilities include extrusion of a thin, wide sheet of dough that is cut into regular, geometric shapes by an in-line rotary cutter. The shapes may be fried as a conventional snack, or oven baked for a lower fat content. The conventional production method uses sheeting, gauging and rotary cutting equipment. An extrusion system is much more compact and flexible: a line can easily be configured to make a wide range of different snack products. A bread-like dough is the base for a more economic way of manufacturing flavored croutons than the standard process based on mixing, forming and baking of bread dough. Extrusion produces crispbreads more simply than the traditional method; crispy pieces for cereals and cookie pieces for chocolate bars and ice cream benefit from the simplicity of extrusion; bar sized pieces can be produced with one or two fillings. Extrusion is an ideal way to make gluten free, high protein and high fiber snacks. Extrusion is perhaps the most versatile process available to the food industry. It can create a wide range of end products from a variety of different ingredients and switch rapidly between them. It can replicate products made using other, less flexible, methods and the breadth of process options offers product developers plenty of scope for innovation. If it is possible to make a product in an extruder, it is almost certainly the most efficient and cost-effective way to make it. All the action is in the short barrel – ingredients in, products out seconds later. An SBX Master in the Baker Perkins Innovation Center at Grand Rapids, Michigan, is available for customer trials.

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