News 2017

It is tempting to believe that a smaller extruder with a more powerful motor can match or exceed the output of a larger machine with a smaller motor: but for powder coatings, this can be counter-productive. Read More

Baker Perkins’ new Industrial Extrusion Innovation Centre offers a dedicated resource for coating, chemical, plastics, pharmaceutical, packaging and construction materials trials. Read More

The Tweedy™ mixing process has earned a deserved reputation in the world of no-time dough, but there’s absolutely no reason why the process should not be harnessed for other processes, including liquid sponge, sponge and dough, and sourdough. Read More

There are a number of reasons why the starch-free depositing process is a convincing alternative to the traditional starch mogul for jellies and gummies. Read More

The rapid expansion of the market for confectionery-based supplements and over-the-counter medication is being driven by consumers looking for easier and more palatable delivery methods than pills or capsules. Read More

A basic or even slightly enhanced rotary moulder may appear to be good value at the outset: but if it can’t cope with recipe changes, new products or increases in output, it may prove to be a false economy. Read More

In around 80% of situations where powder coating output has decreased, or where there has been a drop in quality, there is a simple reason: wear. Read More

Snack makers told us they would like to access the growing market for cracker snacks, but that the conventional processes were too expensive and inflexible. Read More

Baker Perkins has expanded its portfolio of equipment for lollipop production with the introduction of the flat lollipop stick placer. Read More

A broad range of doughs for a diverse range of bakery products can be made on Baker Perkins’ Tweedy™ mixer. Read More