Processing > Bakery, cereal & grains

Baker Perkins Accurist2.1 dough divider range

26 June, 2012

Baker Perkins has launched an upgraded and extended range of Accurist dough dividers. Now known as the Accurist2.1, the range is a development of the Accurist2.


Goodman Fielder to close facilities, cut jobs and reduce product range

26 June, 2012

As part of its plans to improve manufacturing efficiency, Goodman Fielder will close three of its bakery facilities, cut 115 jobs and reduce its product range.


Vacuum cooling is taking bakeries by storm

07 October, 2011 by Dr Guido Böhler

Sometimes when traditional methods of production are replaced by more efficient or more hygienic technology the foods produced lose some of their attractive sensory quality. However, there are examples where modern technology improves products, as is the case with vacuum applications. Drying and deep-frying under vacuum are well-known and successful methods and cooling bakery products using vacuum (vacuum baking) has been experiencing a comeback in recent years.


New technology to produce higher yielding crops

01 August, 2011

The ANU and Bayer Crop Science sign a research agreement to develop new technology to produce higher yielding food crops.


Baker Perkins TruClean wirecut machine

30 June, 2011 by

The Baker Perkins TruClean wirecut machine can now produce a variety of bars, in addition to soft dough biscuits. This broadening of capability means that soft-filled bars, and unfilled cereal and energy bars, can all be produced with high levels of flexibility and weight accuracy.


Peristaltic pump perfects pasty patina

30 June, 2011

Having suffered repeated failures using conventional impeller pumps for the transfer of liquid egg in glazing processes operated at Cornish food manufacturer Rowe’s the bakers, the company turned to peristaltic pump technology from Watson-Marlow Pumps Group.


Bakers Delight’s ovens go green

29 June, 2011 by

Bakers Delight’s move towards sustainability began five years ago, and the first initiative was to develop ‘green’ ovens that were more fuel efficient than their predecessors, based on the historical oven from the 1950s.


Baker Perkins SBX Extruders and post-extrusion forming equipment

02 May, 2011 by

Baker Perkins’ range of SBX Extruders and post-extrusion forming equipment includes the SBX Master twin-screw extruder, a machine providing process flexibility through a modular barrel design and a high torque motor and gearbox combination.


Hinds-Bock industrial cake depositors

18 February, 2011 by

Hinds-Bock Industrial high-speed, multi-piston, cantilevered depositors are designed to work oven conveyors in production bakeries. These industrial depositors are available in many configurations, including vertical designs to take up a limited amount of space on the line.


Baker Perkins SBX Master twin-screw extruder options

07 January, 2011 by

Baker Perkins has extended its snack extrusion end-product capability with new die technology and the adaptation of equipment from the biscuit industry.


Baker Perkins SBX Master twin-screw cooker extruder

04 November, 2010 by

Baker Perkins has added a 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.


GS Italia MaxiForm Baby product forming machine

04 November, 2010

GS Italia has upgraded its MaxiForm Baby product forming machine.


Pizza oven for peak demand

06 September, 2010 by

The Adelaide Hills pizza restaurant has solved the problem of peak-hour demand with a triple-stack XLT oven from JL Lennard. The company had the common problem of coping with the massive peak demands that can swamp a casual dining and takeaway establishments.


Baker Perkins PerfectPan table and Multitex4 dough moulder

31 August, 2010 by

Baker Perkins Multitex4 dough moulder is claimed to deliver an immediate, visible improvement in loaf quality in high-output plant bakeries.


Packing breakfast cereals

04 August, 2010

Kentaur manufactures breakfast cereals, both for its own brand and for major retailers such as Migros and Coop, Switzerland’s first- and second-largest retailers. To plan and install a complete new packing system for a wide variety of popped wheat cereals and corn flakes, Kentaur chose Ishida’s representative in Switzerland, Itech of Rotkreuz.


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