Co-extruded snacks get a big boost

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Co-extruded snacks get a big boost

Related tags: Extrusion, Flavor

A new 16-stream die has increased the output capability of Baker Perkins' co-extrusion systems for snacks. The die, with a previous maximum of 12 streams, is a key part of CoEx Master Systems producing snacks containing two components - a cereal outer and a centre filling.

Fillings with contrasting tastes and textures are incorporated into the cereal tube emerging from a twin-screw extruder. It is formed into individual pillows, tubes, bars or wafers to create added-value products in sizes ranging from bite-size up to sticks.

Extrudate and filling are combined into concentric streams at the die, with the flow at each outlet individually adjustable for consistency and weight control. Fillings can be of virtually any colour or flavour sweet and savoury creams, fruit pastes, chocolate praline and cheese are typical, and innovative snacks can be developed using different flavours in the filling and coating.

In addition to familiar, conventional flavours, Asian, Middle Eastern and Hispanic tastes are increasingly popular. Chilli, paprika, teriyaki, guacamole, sweet and sour, black bean sauce and a wide family of curries can be used individually or in combination to produce snacks with high consumer appeal.

CoEx Master Systems provides a wide choice of outputs, with die sizes ranging from four to 16 streams. The systems also comprise a cream feeder which supplies the die, and a pillow-crimper, where product stream from the die is cut to length and sealed.

Co-extruded pillow snacks can be made in novel patterns such as chevrons, waves and trapeziums. 'Standard' shapes such as squares can also be made, with better outline definition compared with previous generation equipment. It is even possible to produce different shapes and flavours simultaneously for variety packs.

CoEx Master Systems can be part of a new extrusion line, or fitted as an upgrade to existing lines.

Contact: Baker Perkins

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