High output Baker Perkins shredded wheat line

High output Baker Perkins shredded wheat line Gilster-Mary Lee expand production capacity A leading US manufacturer of private label ready-to-eat breakfast cereals has chosen a Baker Perkins system to expand its shredded wheat production capacity. Gilster-Mary Lee, based in Chester, Illinois, produces over 40 varieties of cereal, including shredded, flaked and puffed products, as part of a portfolio of several hundred food items under a number of different private label brands, as well as its own Hospitality label, manufactured in 14 facilities across four states. Privately owned Gilster has a history stretching back to the 1890s; today’s activities cover a wide spectrum of the food industry. Their new high-output line will include Baker Perkins rotary cereal cookers, shredding rolls, and 70-metre oven especially designed for cereal applications, as well as product transfer and conveying equipment. Baker Perkins process know-how and wide range of technology helped Gilster become the first cereal manufacturer to offer private label bite-size shredded wheat to the grocery industry in the 1990s. Since then Gilster has penetrated new markets, taking advantage of Baker Perkins’ ability to combine best-in-class unit machines with process knowledge and engineering expertise enabling Gilster to offer products matching customers’ requirements. Baker Perkins offers production solutions for virtually every kind of breakfast cereal product. A basic line can be progressively expanded to add additional capacity and end-product capability, by incorporating additional units. The rotary cereal cooker is the first choice of major cereal producers throughout the world for high quality, healthy cereals with high consumer appeal. It is a fully automatic, rotating steam pressure batch machine, with an effective mixing action. It handles milled or whole grain cereals including wheat, corn and bran. Shredding is an excellent alternative to flaking, forming cooked cereal into layered shredded or stranded products. Multi-layered shredded wheat, plus two-, three- and four layered corn, rice or wheat squares and bran sticks are typical. 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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