Baker Perkins co-extrusion die technology for twin fillings
Baker Perkins has developed die technology for the snack industry that extends the co-extrusion process by producing tubes containing two fillings.
Co-extrusion involves extruding a hollow tube of cereal while simultaneously injecting low-moisture cream or paste fillings into the centre. The enables the production of snacks with contrasting or complementary fillings, such as chocolate and orange cream or chili and salsa.
The capability can be incorporated by companies operating a Baker Perkins SBX Master extruder. Other optional modules include a co-extrusion die and pillow crimper for filled pillows, sticks and wafers; specialist cutters for chipsticks or croutons; a sheeting die and oven for baked crisps; plus dryers, fryers, ovens and coolers.
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