Items Tagged with 'Baker Perkins'

When selecting ovens and proofers, labor savings and remote monitoring are at the top of bakers and snack makers lists.

The TruClean servo-driven wirecut machine has been upgraded to run at up to 300 rows per minute to meet industry demand for higher output machines that maintain accuracy.

Baker Perkins has exploited innovative technology to improve process control, performance and hygiene on all the units in its Co-Ex Master co-extrusion systems, which create high-value products by adding a center filling into a cereal outer.

Schenck Process Group (SPG) has reached an agreement to acquire Baker Perkins, a global supplier of food processing equipment and aftermarket services for the bakery, confectionery, biscuit, cookie and cracker, breakfast cereal and pet food end-markets.

The new TruBake HiCirc convection oven launched by Baker Perkins brings higher rates of convection, higher heat flux, and a broader range of product capability than its predecessors. 

The unique design features and functionality of Baker Perkins’ new servo-driven mechanism for wirecut machines have been recognised and protected by the granting of a patent.

Tammy Christian has been appointed as Baker Perkins account manager covering the Western States of the U.S. 

Baker Perkins’ new Series3 rotary moulder for soft dough biscuits and sandwich cookies sets new standards in hygiene, operation and maintenance, while retaining all the important high performance characteristics of the previous machine.

Baker Perkins is expanding its portfolio of granola products with the development of new equipment to make crunchy granola bars.

New technology which optimizes handling of bread dough through precise temperature control on Tweedy mixing systems is being introduced by Baker Perkins at IBA in Munich (Hall A6/321).