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.