Biscuits Cookies and Crackers Oct 06

8/9/2019 Biscuits Cookies and Crackers Oct 06

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Biscuits, Cookies & Crackers


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For over 100 years, we have been supplying

equipment to biscuit manufacturers all over the

world. Building on this unrivalled experience,todays process technologists and engineers are

now developing the latest in innovative, flexible

and technologically advanced equipment.

With a comprehensive range of equipment,from mixers to sandwiching machines, we offer

hygienic and easy to operate designs which lead

the industry.

Our commitment:

Innovative Consistently improving existing

products and processes whilst developingnew technologies appropriate to the market

Accessible Global resources delivered at a

local level

Reliable We pride ourselves on meeting

all of our commitments to our customers from contract implementation to after-sales

service

Flexible Working with customers todevelop solutions which meet their specific

requirements

Tight Process Control Equipment,

sensors and control automation to maximise

quality and efficiency

Biscuits, Cookies and Crackers

Baker Perkins has the largest installed base and the widest range of

equipment for the supply of biscuit processing machinery worldwide.

Biscuit Cookies Crackers | PAG E 2

Offices, manufacturing facility

and Innovation Centre at

Peterborough, UK


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There are Innovation Centres located in the UK

and USA. Equipped with a range of pilot scale

forming equipment and multimedia ovens, they

can facilitate:

New product development

Validation of process scale-up

Production of samples for test marketing

New forming and baking technologies

Training of operators and engineers

A more scientific understanding of the

processes which we rely upon

Innovative Processes Value Added Products

The key to profitability in the biscuit industry lies in process efficiency and

differentiated products. As well as offering best in class equipment for

each key process stage, we invest in development of new end

products and processes.

Multi media oven at the

Grand Rapids Innovation Centre, USA



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The High Speed Range

High speed blade action gives thorough

mixing and rapid development

Tilting bowl and shaftless blade forefficient discharge

Batch sizes from 550kg to 1100kg

Automatic operation for low running costs

Variable speed mixing option

Other mixer options available from Baker

Perkins include:

Vertical spindle mixers

Horizontal soft dough mixers

Mixing and Dough Feeding

The importance of consistent doughs, appropriately fed to the forming

machines, is often underestimated. We offer a wide range of mixing and

dough feed solutions to suit all requirements in terms of dough type

and layout.

High Speed Mixer

The high speed mixer can

discharge directly through

the floor for a very simple

feed system.

The live bottom bin system suits

most dough types and can be

extended to provide

dough resting.

Two Roll Feeder



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The 540 Series Sheet Forming and Cutting

Machine comprises a number of units that

sheet, gauge and then cut dough pieces.Conventionally used for crackers and hard

sweet products, the range is finding increasing

application for both baked snacks and soft

dough products. Solid gauge rolls andaccurate speed cascade ensure high output and

unrivalled weight control.

The Rotary Moulder is used for soft dough

products. Close control of size and weight

make it ideal for chocolate coated or cream

sandwich products and the moulding process

enables an infinite variety of 3-dimensionalpatterns and characters to be embossed onto

the product.

The Wirecut machine is traditionally used for

very soft dough including the classic chocolate

chip cookie. For flexibility and high output theWirecut has no peers with speeds up to 300

strokes per minute and angled versions for

improved band loading. The filler block ensures

dough is carried straight from the feed rolls tothe cut off wires or knife to give unequalled

weight control. There is also a deposit version

for swirl-type products.

A Tradition of Biscuit Forming Processes

Many of todays most popular products are made using well established

processes where flexibility, long term cost effectiveness and hygiene

are the key criteria for new equipment.

Wirecut

540 Series Sheet Forming

& Cutting Machine

The Rotary Moulder



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The 540 Series Vertical Cut Sheet

Laminator has been designed to meet marketrequirements for a laminator that is compact

and easy to operate, combined with good

access for cleaning and maintenance. The

range includes a conventional laminator and acombination arrangement for maximum

production flexibility. This arrangement

produces both a laminated and sheeted

product from a single unit eliminating the costand complexity associated with traditional

combination plants.

The Gauge Roll is available in 300mm or

400mm diameters. Made from solid steel with ahard stainless surface, this is designed to

achieve less deflection than any other

comparable Gauge Roll unit. Independent drives

and precise temperature control can add furtherprocess refinement.

The 540 Rotary Moulder can be configured to

suit many production requirements. In its mostpopular format the discharge web is separately

driven ensuring control of tension at the point of

extraction. This helps to allow the widest range

of dough types to be effectivelyproduced at speeds up to 40m per minute.

The EM 390 Rotary Moulder has an extended

range of standard features and options thatmake it ideal for production of moulded and

sandwich cookies, bars, mini cookies and pet

treats. It combines the virtues of simplicity,

reliability and durability for a competitive

capital outlay. High productivity with versatilityand optimum sanitation ensure an attractive

cost-of-ownership.

Forming TechnologyInvestment in new technology is at the heart of our commitment to the

biscuit industry and nowhere is this more apparent than in the current

range of forming equipment.

540 Series Vertical Laminator

540 Rotary Moulder

Gauge Roll



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The Dualtex Extruder is specifically designed

to produce the new generation of filled bars.Fillings of fruit, jam and sweet and savoury

creams can be handled. The Dualtex shares

many features with the Wirecut machine and

consequently benefits from excellent weightcontrol. A key hygiene feature is the ability to

open up the clam-shell rolls for easy cleaning.

The Frozen Dough Wirecut offers the

capability of entering the expanding market forcookies, "baked at point-of-sale". The filler block

allows highly accurate weight control and a

special version of this machine has also been

developed which can handle largerinclusions.

Ancillary equipment such as jelly toppers, inkprinters, egg wash and sugar sprinklers can beintegrated to add extra value to your products.

Frozen Dough Wirecut

Dualtex Extruder

EM 390 Rotary Moulder



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The Direct Gas Fired Oven is the most

popular type of oven because of its combinationof excellent baking characteristics and

flexibility. A series of strip burners mounted

above and below the band supplies radiant heat

whilst turbulence improves the rate of heattransfer and moisture removal.

The Jetcirc Convection Oven provides

a dependable and stable airflow within thebaking chamber for precise regulation of the

baking process. The Jetcirc is available in three

versions direct and indirect convection, and

re-circulating. All offer savings in capital costs

and bake time.

The Cyclotherm Oven uses indirect heating

with burner gases passing through the bakingchamber in radiant tubes. This promotes gentle

texture development and distinctive highlights

on the surface of the biscuit. Bake times and

efficiency can be improved by the addition ofturbulence.

The EM RecircTM uses longitudinal heating

ducts that can be set to create a fully convectiveor a fully radiant bake - or any combination in

between. This unique flexibility makes the EM

Recirc ideal for all kinds of soft dough products.

A Hybrid Oven combines the best of theavailable options radiant heat from DGF or

Cyclotherm in the early part of the bake

followed by convection heating for efficient

drying and colouring in the latter stages.

The Worlds Leading Oven Range

Baker Perkins offers a comprehensive range of ovens to accommodate

the widest possible range of products, fuel types and customer

preferences.

All ovens are modular and are normally

supplied in fully factory finished

format. This means that modules are

assembled, pre-wired and tested before

shipping to site for construction.

This minimises installation and commissioningtime, whilst ensuring the highest possible

standards of build quality.

Flexiflame Ribbon Burner

Jetcirc Convection Oven


EM RecircTM


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The Thermal Performance Research Oven

(TPRO) enables replication of tunnel ovenbaking whilst applying sophisticated

monitoring and logging techniques.

Computational Fluid Dynamics (CFD) is atechnique which harnesses the power of

modern computers to mathematically model the

temperature distribution and air

movement within the baking chamber.

The Science of Baking . . .

Continuous investment in research allows us to gain an unrivalled

knowledge of the baking process.

Computational Fluid Dynamics

TPRO with Wonderware Software



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The High Speed Creamer is available in 2, 3,

4, 5 or 6 lane configurations and can besupplied with a range of infeed and outfeed

options to form complete sandwiching

systems.

Each lane has its own pump allowing fine

control of weight accuracy

Wash down in the product areaIntegrated PLC control of cream and

cream feed

The Pile Pack Creamer uses a unique,

patented system to form piles of twosandwiches such as those commonly found in

vend packs. The unique feature is that the two

sandwiches are formed one on top of another

during the creaming process and fed straight toa wrapping machine. The Pile Pack Creamer

and wrapper thus form a single seamless unit

reducing both cost and complexity.

The Co-Deposit Stencil is another patented

development introduced by Baker Perkins. Twodeposits can be made simultaneously whilst

maintaining the reliability and efficiency of the

conventional system. The process opens theway for the production of unique, highly

differentiated products.

The Full Width Creamer is an in-linesandwiching system where the number of lanes

is equal to the number of lanes of biscuits on

the oven. This means that no lane reduction or

multiplication systems are required and makes it

particularly suitable where secondaryprocessing (e.g. enrobing) is employed.

Automatic washdown is available as an option.

The Preferred Solutions for High Output,

Value Added Sandwiching

We have designed, manufactured and supplied cream sandwiching

equipment for over half a century. We have the broadest range of

machines, including innovative technologies which allow new product

and packaging options. Systems are supplied from cream feed through

to multiplication.

Full Width CreamerCo-Deposit Stencil Stripping Belt Feeder

Pile Pack Creamer

Biscuit Cookies Crackers | PAG E 1 0


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Kraft Nabisco, USA

The record for the cream sandwiching

operation with the highest output in the world

belongs to Kraft Nabisco in the USA. Four BP4

machines are producing a total of 16,000 sand-wiches per minute from a single plant, a figure

yet to be equalled anywhere in the world. With

our equipment, Nabisco were able to reduce the

number of machines required to handle the

oven output resulting in significant capital and

operating cost savings.

Campineira, Brazil

Part of the Danone Group, Campineira arecurrently running the High Speed Creamer 24

hours a day, 5 days a week. Easy to operate

and maintain, reliable and efficient, our

equipment supply requires no stoppagesthroughout the working week for maintenance

and its unique design means no need to stop

for cleaning either.

Austin Foods, USA

Manufacturers of the Austin Foods range of

peanut butter and cheese sandwiches were

looking to install a show-piece plant to cream

and wrap their vend packs. Efficiency andaccuracy of deposit were key criteria, along with

ease of maintenance, operation and hygiene. To

be certain of buying the best machine available,

a Pile Pack Creamer and its principal competitor

were run side by side over a trial period. The

result was anoutstanding success.

McVities, UK

McVities had been running a full width

creamer for several years and, following the

relaunch of their popular Penguin biscuit,

required another machine to handle theincrease in demand. They needed a machine

that would deposit the cream very accurately

and position it right up to the edge of the shell

to eliminate bubbles. It also had toprovide exact top and bottom shell alignment.

All of McVities stringent standards were met by

our full width creamer.

Dont just take our word for it . . .

BP6 with Multiplier

Biscuit Cookies Crackers | PAG E 1 1


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Baker Perkins Ltd

Manor DrivePaston Parkway

Peterborough

PE4 7APUnited Kingdom

T: +44 1733 283000

F: +44 1733 283004

E: [email protected]

I: www.bakerperkinsgroup.com

Baker Perkins Inc

3223 Kraft Ave SE

Grand Rapids, MI

49512-2027USA

T: +1 616 784 3111F: +1 616 784 0973

E: [email protected]

I: www.bakerperkinsgroup.com

Biscuits Cookies and Crackers Oct 06

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