High value extruded savoury croutons

Baker Perkins has added an innovative high-value product to its extrusion capability for the savoury snack industry. Snack croutons, in a range of sizes and shapes and with a wide selection of flavours, can now be made on a conventional extrusion line. Extrusion is the most cost effective solution for these bagged snacks compared to conventional processes based on mixing, forming and baking of bread dough. Their light, crunchy texture is distinctive, with a firm bite that distinguishes the crouton from other extruded snacks. The flexibility of the extrusion process enables product size changes utilising a range of dies, and rapid flavour changes via a spray unit. This innovative product is produced from 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. A range of barrel diameters are available giving outputs from 225 to 2,000kg.hr. The SBX Master is at the heart of the Baker Perkins Snack Master modular line concept that enables an extrusion line producing direct expanded standard snacks such as corn curls or maize rings to be extended in planned 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. New products can be introduced quickly, and short-life products become a profitable option. Further information: Keith Graham at Baker Perkins. Tel +44 1733 283000. Email keith.graham@bakerperkinsgroup.com www.bakerperkinsgroup.com

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