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FOOMA - Osaka, Japan

FOOMA - Osaka, Japan

Baker Perkins will be represented at FOOMA 2020 at INTEX OSAKA in Osaka, Japan, 23rd - 26th June 2020.

We will be available on the stands of our agents Misuzu Koki Co Ltd to discuss our process and product capabilities in the confectionery, food extrusion, cereal, biscuit and bread industries.

Full details of the exhibition can be found at www.foomajapan.jp

Confectionery

We will focus on our new low-output cooking and depositing systems, which can produce hard candies, gummies, jellies, toffees and lollipops - including high-value medicated or functional products. They are extremely flexible, and capable of rapid change between different products by simply replacing the moulds.

The option of a continuous, automatic ServoForm™ Mini line has recently been launched to maximise customer choice; the range now comprises batch and continuous options for both cooking and depositing.

ServoForm™ Mini systems are ideal for low-volume, high-value production environments; or to produce short runs/large batches for research, product development and test marketing purposes. Based on Baker Perkins’ proven ServoForm™ depositing technology, Mini depositors have the same specifications as the full-size equivalent for precise scale-up.

Since they were introduced three years ago, 50 ServoForm™ Mini batch depositors have been delivered. Most have been sold to make functional gummies, increasingly used to deliver a variety of functional ingredients including vitamins, minerals, fibre, CBD, protein, Omega-3, probiotics and energy supplements.

Baker Perkins has over 50 years' experience in cooking and starch free depositing of sugar and sugar-free confectionery, with over 600 systems delivered worldwide. Compared to conventional methods such as the starch mogul, die forming or cut-and-wrap, starch-free depositing provides an economic, high quality, smooth product with accurate weight, size and shape characteristics.

Food extrusion

We will be introducing technology and equipment developed in our Innovation Centre for TVP (Texturised Vegetable Protein) processing. We offer standard recipes utilising a variety of different proteins including soy, pea and wheat; and can also develop recipes for your own chosen protein, with full process support.

We will be delighted to discuss the use of any protein, either for High Moisture Extrusion Cooking (HMEC) commonly used to process fibrated products including meat substitutes such as burgers, ground/minced meat and chicken pieces; or Low Moisture Extrusion Cooking (LMEC), typically for sausages, meat balls and chicken nuggets.

In another new development, Baker Perkins has adapted twin-screw extrusion technology used extensively for starch based foods to produce biodegradable loose fill chips, or peanuts, and sheets of expanded packaging.

Baker Perkins has specialised in the extrusion of starch-based foods such as snacks and ready-to-eat cereals for over 50 years, and is applying its depth of process know-how and experience to the production of biodegradable alternatives to polystyrene and plastic packaging.

We will also be stressing the widening capability and flexibility twin-screw extrusion brings to producing a variety of foods and ingredients.

A rapidly growing business is the extrusion of ingredients and inclusions for the food industry. Typical examples include soy or grain crispy pieces that add texture and functionality to bars and dairy products; modified flours and starches that act as clean-label thickeners and emulsifiers for soups, sauces, desserts and beverages; and standard or gluten-free breadcrumb and croutons.

Ready-to-eat cereals

A complete range of unit machines combined with the process knowledge and engineering expertise to build them into reliable and flexible high-output systems enables Baker Perkins to provide lines for rotary cooking or extruding virtually every kind of ready-to-eat breakfast cereal, from traditional corn flakes to modern filled pillows.

These lines comprise standard process modules combined in different ways to make different products and can be expanded at any time with the addition of extra modules to increase output, or change or extend the product range.

New systems for granola production

The granola market is expanding rapidly, and Baker Perkins provides complete systems to make a variety of either baked breakfast cereal or bars. The latest development is new equipment to make crunchy granola bars; it extends an equipment range which already includes regular granola bars and baked granola cereal.

Biscuit

Baker Perkins equipment makes unique products in profitable niche markets as well as complete, automatic production plants. We cover every conceivable type of conventional soft and hard biscuit, cookie and cracker plus filled cookies, bars and filled bars. Frozen dough and encapsulated cookies are specific areas of expertise.

Baker Perkins has completed new design projects across the range, including a patented servo-driven wirecut; an automatic weight control system for wirecuts; and the precisely controlled TruBake oven range.

Bread

We will take the opportunity to emphasise the qualities of our range of bread mixing and forming machinery and systems. Baker Perkins' dough mixing and dough forming systems for high-output tin and pan bread plant bakeries are designed in collaboration with bakers to maximize quality and minimize cost. Gentle dough handling arising from innovative design, combined with the latest control technology, produces bread at new levels of consistency and excellence

A recent innovation is the Tweedy™ SuperCool mixer, which uses an enhanced cooling jacket to reduce the temperature rise during mixing by up to 5.5°C. This enables it to be used in almost every climate without the need for complex and costly ice addition or flour cooling. It is particularly advantageous for burger buns where the downstream processes require lower dough temperatures.

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