A broad range of doughs for a diverse range of bakery products can now be made on the Baker Perkins’ Tweedy mixer, which is most usually associated with high-speed, high-energy mixing in plant-scale tin bread bakeries.
The Baker Perkins range of Tweedy bread dough mixing systems has been extensively re-engineered to ensure more hygienic operation, easier maintenance and lower noise levels.
New die technology developed by bakery equipment specialist Baker Perkins for the snack industry extends the co-extrusion process by producing tubes containing two fillings.
Baker Perkins has invested in its product and process development capability for the snack and cereal industries with the installation of one of its SBX Master twin-screw extruders at its Innovation Centre in Peterborough.
Baker Perkins is launching a new series of cooking systems to handle every kind of sugar confectionery. Modular units have been configured to provide an efficient, automatic solution for a wide range of outputs.