New sheeting technology for snacks

Extrusion sheeting uses a twin-screw extruder with a wide-slot die to make the thin sheet of dough, which feeds a rotary cutter. It is said to reduce both the capital costs needed for a cracker line and the floor space used. The lines are simple to operate and, having fewer units, reduce cleaning time and maintenance costs.

The process supports dedicated lines running at high output. Its low cost and flexibility also makes the production of small batches of snack crackers economically viable.

The extruder can be quickly and easily switched to make other snacks, such as direct expanded curls and balls, or co-extruded filled pillows, bars and wafers.

Compared with the sheeting plants typically used in the cracker and biscuit industries, this system replaces the mixer, dough feed, sheeter and gauge rolls. The extruded dough sheet is produced on a Baker Perkins SBX Master twin-screw extruder, and cut into regular, interlocking shapes, by an in-line rotary cutter.

Contact: Baker Perkins​