ASB BakingTech 2020 - Chicago, IL

ASB BakingTech 2020 - Chicago, IL

Baker Perkins will be attending the ASB's BakingTech 2020 at the Hilton Chicago in Chicago, IL, March 1-3, 2020.

We will be highlighting exclusive features of our bread forming systems.

Full details of the event can be found at

Innovations that add value

Two innovations developed for the Multitex4™ bread moulder add value to standard loaves by fully enrobing them with seeds or grains, and by creating attractive swirled loaves – or by doing both on the same machine.

These innovations are available both with new machines and as retrofits on existing moulders.

Seeding the top, bottom, sides and ends of the loaf (fully-enrobing) adds visual appeal to the product as well as value, and supports claims to be tastier and healthier.

Demand for seeded bread is growing and has been met by simply sprinkling seeds or grains onto the top of the loaf as it exits the prover. However less than 25% of the loaf’s surface is covered and there is no way of pressing the seeds into the dough, so a great deal may be left in the bag. There is also waste caused by seeds or grains falling through the gaps between the tins.

Baker Perkins technique to make a fully-enrobed loaf involves rolling the coiled dough piece in seeds or grains before panning. This achieves good coverage and simultaneously solves the problems of pressing the seeds into the dough piece and avoiding waste.

The second innovation incorporates inclusions by interspersing them with the coils of dough. This technique has many advantages compared with simply mixing the inclusions into the dough.

Concentrating them in thin strata rather than being widely dispersed creates a much more visually interesting product with an intense flavor hit. Damage to delicate inclusions such as seeds, nuts, dried fruit and chocolate chips is avoided and it is possible to use fillings that would adversely affect texture if mixed into the dough.

Dust free operation

A key feature of Baker Perkins forming systems is flour-free operation, eliminating dust from this part of the bakery, and leading directly to a reduction in operational, cleaning and maintenance costs as well as the elimination of cross-contact risk.

The system comprises divider, rounder, flour free conveyor/resting system, and a Multitex4™ final moulder. The system operates with a Baker Perkins Accurist2.1™ ram-and-knife divider and conical rounder but is equally compatible with an extrusion divider and bar rounder.

No flour dusting is required on any part of the process. Even the stickiest dough pieces are prevented from adhering to the rounder, conveyors and moulder by a combination of process conditions, equipment design and choice of materials. Not only does eliminating flour dust reduce ingredient, cleaning and maintenance costs it also removes a hazard from the bakery atmosphere.

Tweedy™ SuperCool: optimum dough mixing in any climate

New technology makes high-speed mixing possible in any climate on Tweedy™ mixing systems.

The Tweedy™ SuperCool process combines radically enhanced bowl cooling with advanced control technology to provide precise management of final dough temperature, regardless of the ambient conditions.

The technique features a re-designed cooling system that can significantly increase heat transfer from the dough to the cooling jacket during mixing. There is complete control over dough temperature, with no need for the additional capital and energy costs of flour cooling equipment and bakery air conditioning. Neither is ice addition necessary.

The effectiveness of the system is demonstrated by a reduction in final dough temperature of 5.5°C (100F) on a large batch industrial mixer. The target temperature for dough is normally 26 to 30°C (79 to 860F), which is fundamental to efficient downstream handling.

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