Baker Perkins at IBA

New design features that improve product quality and improve efficiency of Baker Perkins’ mixing and forming equipment for high output plant bakeries will be on their stand at IBA in Düsseldorf, October 3 - 9 (Hall 10, stand 10C16). A key feature on the stand will be a demonstration of a new control system for Tweedy mixers. The new system enhances quality and consistency of the final product by improving the efficiency and ease of use of both standard and pressure-vacuum mixers Ease of operation is improved with clearer, more intuitive graphics, better recipe management and upgraded historical data trending. The system offers intelligent alarm handling, including suggested actions to quickly guide operators to the source of any problems. Simpler communication enhances the recipe and schedule management for plants with multiple mixers, as well as making integration with plant-wide SCADA and ERP systems much easier. To minimise installation time site wiring is significantly reduced and software interfaces are tested prior to shipping to site. A major development on the Accurist2 dough divider is a 6-pocket version with an increased maximum rate of 11,000 per hour on 900g dough pieces. A single divider now meets the output requirement for the largest lines even though size and weight are the same as previous versions. This ensures that the same degree of layout flexibility and portability are retained On standard lines the machine can now operate at lower running speeds for the same output. In conjunction with a new lightweight die this lowers cost of ownership through reduced oil usage, significantly longer component life, extended running time and easier cleaning. A single servo-drive arrangement provides low-stress dough handling that leads to measurable improvements in the crumb structure, softness and colour of the final product, while offering best-in-class weight control. The new PerfectPanTM table improves quality from the Multitex4 moulder even further. It uses an inherently stable ‘cut through’ process for 4-piecing that provides a high degree of tolerance to changing dough condition and avoids the need for regular operator attention. With almost all the dough pieces perfectly positioned in the tin this machine consistently delivers an ideal loaf shape and structure throughout the production run. Product change-over is achieved quickly and simply with hinged assemblies and a minimal number of calibrated, repeatable adjustments. Optimum set-up is achieved first time, every time, so moving from single to 4-piecing or even 6-piecing for longer loaves can be achieved within seconds. The Multitex4 dough sheeting head utilises research findings by Campden BRI showing that a higher number of small diameter sheeting rolls reduces dough damage. The machine has delivered a step change in the quality of the final loaf wherever in the world it has been installed, including meeting the exacting requirements of the sandwich bread market. It deals reliably with a variety of products such as fruited, soft brioche and heavily seeded dough. Further information Keith Graham, Baker Perkins, Manor Drive, Paston Parkway, Peterborough PE4 7AP Tel: +44 1733 283000; Email: keith.graham@bakerperkinsgroup.com; www.bakerperkinsgroup.com

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