PRODUCT (BAKER PERKINS)
Biscuits, Cookies, Crackers, Bars & Snacks
Baker Perkins’ lines produce everything from soft, sweet biscuits, cookies, bars and sandwiches to hard, savory crackers and snacks. Increasing product diversity has broadened the appeal of biscuits, cookies and crackers from simple coffee-time and lunch box staples to indulgent treats and even meal replacements. Baker Perkins’ product development has kept pace with these changes while retaining the reliability and low production costs that have characterised our biscuit, cookie and cracker lines for decades.
Biscuits & Cookies
Baker Perkins manufactures rotary moulders and wirecuts for the complete range of biscuit, cookies and soft dough products, from plain to indulgent gourmet and encapsulated cookies. The soft dough portfolio is completed by frozen dough cookies, baked at the point of sale to provide an enhanced level of consumer appeal.
Bars, Sandwiches & Snacks
Baker Perkins’ core technologies are readily applied to other products such as cereal, energy and filled bars; savoury snacks and toaster pastries. Sandwiching systems are available for a wide range of product sizes and width input/output configurations that enable a smooth process flow to be achieved.
Crackers
Forming a sheet and cutting product shapes from it is the method used when the gluten in the flour has been developed in the mixer and the dough has more elastic properties. Whether sweet or savoury, products made using this process have a lighter, crispier texture than soft dough products.
Process: Soft Dough Forming
Baker Perkins provides best-in-class rotary moulders and wirecuts for the complete range of cookies and filled bars. We offer unit machines in each technology; more than a century of experience provides us with an unrivalled ability to combine them into profitable, efficient, flexible lines.
Wirecut Cookies
Dough is mixed by a High Speed Mixer, using a unique, shaftless mixing blade that ensures good dispersion of ingredients with minimal damage to inclusions.
The mixed dough is then transferred to Baker Perkins’ TruClean™ Wirecut, where patented filler block technology, die plates and die cups, as well as our unique TruWeight™ technology, provide precise weight control for product consistency ahead of baking. An encapsulation module for fully-encased filled cookies is also available.
Rotory moulded biscuit
Rotary moulding is the industry-standard method of making soft dough products. Dough is mixed in the High Speed Mixer then transferred to a rotary moulder. Specialty dies within the rotary moulder set and maintain the product size, shape, weight and thickness, as well as imparting the manufacturer’s unique design or branding. Panning is either direct or by a swivel panner for enhanced centralisation onto the oven band.
FROZEN DOUGH
One of Baker Perkins’ specialties is the Frozen Dough Machine. The dough piece forming process is the same as a wirecut, but dough pieces are laid onto paper for freezing or bulk packing into containers, rather than baking. The process is based around a Baker Perkins TruClean™ Wirecut with a series of standard modules for wire cutting, paper slitting and paper cutting. A topping system is also available to add finishing touches to the dough pieces for added value.
