Baker Perkins will be sponsoring the FiE's High Moisture Extrusion Cooking (HMEC) course at the Institute of Food Research & Product Development (IFRPD) at Kasetsart University, Bangkok, Thailand, 16-17th July 2020.
High Moisture Extrusion Cooking (HMEC) is a process offering a much improved fibrous consistency and texture in meat substitutes than conventional Low Moisture Extrusion Cooking (LMEC). High moisture fibrated TVP convincingly replicates the natural structure and mouth-feel of meat, and Baker Perkins has added specialist dies to its twin-screw extrusion technology to meet the increasing demand for this type of product.
We have developed a specific twin-screw extruder configuration for the complex HMEC process, with a special die creating the final product. We can supply standard recipes, or work with customers to develop their own, utilising a variety of different proteins including soy, pea and wheat; beans, lentils and other pulses can also be used.
Baker Perkins will investigate the use of any protein, either for HMEC - commonly used for burger, ground/minced meat and chicken piece substitutes; or for LMEC - typically for sausages, meat balls and chicken nuggets.
We also develop recipes for customers’ own chosen protein. There is full support including initial trials in the Baker Perkins Innovation Centre, process development, manufacture and equipment commissioning. We take into account taste and flavour profile preferences as well as local ingredient availability.
Baker Perkins has marketed twin-screw extruders to produce a wide range of foods and ingredients for over 50 years, and was a pioneer in the process. Today’s range of versatile SBX Master™ extruders provides continuous production at outputs from 250 to 2,300kg/hour, depending on the product.
Full details of the course can be found at www.fie.com.au/events/hmec-asia
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