A new sheeting technology for making crackers and other snacks that are cut from a sheet of dough before being baked or fried, has been introduced by Baker Perkins.
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.
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...
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.