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.
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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
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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
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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
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Baker Perkins Ltd
Manor DrivePaston Parkway
Peterborough
PE4 7APUnited Kingdom
T: +44 1733 283000
F: +44 1733 283004
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
I: www.bakerperkinsgroup.com