JC Design has designed, manufactured and installed a continuous dry roaster suitable for seeds, wheat, nuts, etc. The roaster is capable of producing up to 1000 kg/h of product at 12 min cook time.
Baker Perkins has developed a new control system for Tweedy mixing systems - now renamed Tweedy2. Plant bakers using this definitive system for the Chorleywood process will benefit from improved consistency and quality of the baked product, plus enhanced efficiency and ease of use.
Baker Perkins has introduced new versions of its breakfast cereal flaking rolls with a number of enhancements designed to improve operation and maintenance.
The Polaris purifier offers higher throughput capacity, improved sanitation and maximum product safety.
Fresco Systems has just completed a bulk ingredient batching system for a Sydney bakery. Consisting of five bulk bag unloaders, each feeding a mini weigh hopper via a flexible conveyor, the system needed to be accurate and hygienic to suit the clean room environment.
A consistent improvement in loaf quality, with no increase in cost, is the key advantage of the PerfectPan dough moulding table launched by Baker Perkins. The table has been developed for the Multitex4 moulder and incorporates features that cut changeover time and waste between product runs, and reduce stoppages.
Erlenbacher, a specialist in frozen bakery products, has chosen an octagonal folding carton for one of its product lines to help it stand out from the crowd in the freezer.
The Baker Perkins SBX Master twin-screw cooker-extruder is a solid barrel extruder offering process flexibility through a modular barrel design and a high torque motor and gearbox combination.
The Kampffmeyer Gruppe is Germany's largest milling company which produces high-quality milled grain products for food companies worldwide
Millennium Bakery (Millba) has increased its production capacity after adopting Serpentine continuous baking technology from Auto-Bake
About 1800 experimental wheat lines will be available in Australia in the next 18 months and will have a major impact on Queenslandâ€™s wheat industry.
Although bakers have long mastered the art of coaxing the best bread out of the available ingredients and equipment, scientific understanding of the structure of aerated bread doughs is surprisingly scanty
The Co-op in the UK is using its loaf with the announcement that it is launching 100% degradable plastic bread wrappers.