New lines to make a smarter cookie

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Related tags: Baker perkins, Cookie, Heat

Production lines for medium-scale output of American-style cookies and biscuits have been introduced by Baker Perkins. The lines extend the range of...

Production lines for medium-scale output of American-style cookies and biscuits have been introduced by Baker Perkins. The lines extend the range of machines and systems supplied by the company to produce all kinds of biscuits, cookies and crackers.

The latest complete mixing-to-cooling lines feature an EM Recirc oven, with forming by either a wire-cut machine or a rotary moulder. The novelty of the EM Recirc oven is that its heat transfer style can be varied, zone by zone, from fully radiant to fully convective - or any combination in between. This flexibility means that the baking profile can be tailored exactly to the product.

The 'home-baked' cookie appearance of products begins at the wirecut stage. All machines feature die and filler block technology that guarantees precise weight control. Labour, downtime and waste are claimed to be minimised by quick changeover, rapid cleaning and clear, intuitive controls.

Large inclusions such as chocolate chunks, nuts and raisins can also be handled easily.

Contact: Baker Perkins Tel: 01733 283000

Related topics: Bakery, Processing equipment

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