Baker Perkins at Snackex Asia

Technology to make premium snack products with high added-value is the focus of the Baker Perkins presence at Snackex Asia (booth 506). Several innovative concepts which utilise the flexibility of extrusion and other processes will be highlighted. For companies targeting the bagged snack market these include a process that uses an extruder to produce a thin sheet of cooked dough which may be cut, fried or baked and flavoured. The extrusion process enables a wide variety of different grains and other ingredients to be used to achieve exciting taste and texture combinations with high consumer appeal. Another new concept, also intended as a bagged snack, is the extrusion of flavoured croutons. Extrusion is a much simpler and more economic solution than the conventional process based on mixing, forming and baking of bread dough ‘Credit cards’ are novel slim, flat, rectangular co-extruded wafers that can incorporate a wide variety of savoury or sweet fillings. They may be positioned as snacks in their own right or as ‘dipping’ products – perhaps a peanut butter snack into savoury spread, or a tomato filled snack into cheese. All these ideas utilise the Baker Perkins SBX Master twin-screw cooker extruder, a solid-barrel unit offering process flexibility through modular design, high free-volume geometry and high torque capacity. With the range of barrel diameters available outputs from 225 to 2,000kg.hr are possible. These extruders are used in the snack industry both as stand-alone machines, and as part of production systems that can be expanded to extend the variety and consumer appeal of end products. The Baker Perkins Snack Master concept allows a wide choice of equipment to be added to an existing line, with minimal investment. A line making standard, direct expanded products such as corn curls, chipsticks, and maize rings can be extended in stages to produce a full range of high-specification, sophisticated snacks including whole grain / multigrain and co-extruded filled pillows and bars with intriguing shapes, textures and surface patterns. As an alternative to conventional frying, hot air expansion can be used to process extruded pellets into a finished snack. During traditional frying, snack pellets absorb a high percentage of oil giving them a high fat content; hot air expansion produces snacks of comparable texture and appearance, with a minimum amount of oil being applied at the end of the process for flavouring. Further information: Keith Graham at Baker Perkins. Tel +44 1733 283000. Email keith.graham@bakerperkinsgroup.com www.bakerperkinsgroup.com

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