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.

The soft-dough and cookies sector of the biscuit market comprises a wide-ranging family of products.

The new high-performance co-extruder from GEA is designed to simultaneously deposit two different types of dough, plus a third, fluid filling.

Egan Food Technologies, a confectionery and baking process equipment manufacturer and service provider, will unveil at Pack Expo a new four-roll co-extruder featuring a design that significantly reduces product changeover and cleaning times.

Hygienic design, quicker changeovers, reduction of maintenance time, improved cooling ability and the modularity and flexibility to run more-diverse products-sometimes with exotic raw materials that need gentler processing-are the top-of-mind issues for customers of extrusion equipment.

SNAXPO18, taking place March 12-14 in Atlanta at the Georgia World Congress Center, is a must-attend event for anyone working in today’s snack food industry.

PROCESS EXPO 2017 took place September 19–22 at McCormick Place in Chicago. The biennial event, operated by the Food Processing Suppliers Association, attracts food industry professionals from around the world.