Processing > Bakery, cereal & grains

Baker Perkins Accurist2 with dough divider

05 July, 2010

The Baker Perkins Accurist2 has been upgraded with a dough divider for high-output plant bakeries to achieve higher output, reduced oil usage, longer component life, extended running time and easy maintenance and cleaning.

The global bakery and cereals market

02 December, 2009

A report providing a detailed examination of the bakery and cereals market by region, category and maturity provides insights into the factors shaping the market now and in the future.

Biscuit output improvements

29 October, 2009 by

Baker Perkins claims that the output of existing biscuit lines can be boosted by between 15 and 25% by installing their Angled World Wirecut. Productivity is increased by laying down the biscuits at an angle to create ‘nested’ patterns that improve utilisation of the baking surface: the increase in yield depends on cookie size.

Mixing control for bakers

22 October, 2009 by

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.

Continuous dry roaster

22 October, 2009 by

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.

Breakfast cereal flaking rolls enhanced

28 August, 2009 by

Baker Perkins has introduced new versions of its breakfast cereal flaking rolls with a number of enhancements designed to improve operation and maintenance.

Bulk ingredient batching system

06 July, 2009 by

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.

Dough moulding table

06 July, 2009 by

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.


06 July, 2009 by

The Polaris purifier offers higher throughput capacity, improved sanitation and maximum product safety.

Shaped cake package

03 July, 2009 by

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.


01 April, 2009 by

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.

Cleaning wheat

26 July, 2007

The Kampffmeyer Gruppe is Germany's largest milling company which produces high-quality milled grain products for food companies worldwide

Millba makes muffins

11 October, 2006

Millennium Bakery (Millba) has increased its production capacity after adopting Serpentine continuous baking technology from Auto-Bake

New wheats will make an impact

17 May, 2006

About 1800 experimental wheat lines will be available in Australia in the next 18 months and will have a major impact on Queensland’s wheat industry.

The secret life of gas bubbles and their role in bread doughs

06 October, 2004 by Marcus Newberry

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

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