Food Extrusion Extrusion and Forming Systems

At the heart of Baker Perkins’ Food Extrusion systems is the versatile SBX Master™ Twin-Screw Extruder With a preconditioner and a selection of die and cutter options, the SBX Master™ is a flexible production platform for an extensive variety of extruded foods. Systems can be specified to produce a wide array of products - from simple direct-expanded snacks to complex, multi -component extruded foods and ingredients. Additional units can be incorporated into the line over time to build capability and flexibility - allowing companies to react quickly to the dynamic nature of the industry and bring...

Sausages | Burgers | Ground/Minced Meat | Meatballs | Nuggets | Chicken Inclusions | Fillings | Breadcrumbs | Croutons | Modified/Pre-Gelatinised Flours Baker Perkins’ twin-screw extrusion technology can be used to process both low moisture and high moisture Texturised Vegetable Protein (TVP). Compared with traditional processes, extrusion can bring significant savings in space, equipment, energy and labour to the production of core ingredients for the food industry. Baker Perkins’ SBX extruders can process a variety of different proteins, including soy, pea and wheat; beans, lentils and other...

Twin-Screw Extrusion Process Every food extrusion system comprises an SBX Master™ extruder and die, usually with some post-extrusion forming, heat transfer and flavouring equipment. A preconditioner may be used to increase flexibility and throughput. The twin-screw SBX Master™ extruder cooks products using a combination of heat, mechanical shear and moisture addition. Flavours and colours can also be added directly into the barrel if required. A standard system can be expanded to incorporate specialist dies and cutters, co-extrusion equipment for filled products, and ovens, dryers and seasoning...

Co-Extrusion Process A CoEx Master™ Co-Extrusion System adds value to extruded products by incorporating sweet, savoury or fruit centre-fillings with contrasting textures and colours into a cereal outer. Co-extruded products can be positioned as breakfast cereals, pet food, or as a value-added, premium snack. Co-extruded products can be made in virtually any length from 12 to 120mm, so filled bars can be marketed as individually wrapped count lines. Production with a co-extrusion system is versatile as key parts can be changed over quickly. Investing in a Baker Perkins CoEx Master™ system is...

Equipment SBX Master™ Twin-Screw Extruder The versatile SBX Master™ Twin-Screw Extruder has been designed with the flexibility to make a wide range of starch or protein-based products and at high output and high efficiency. The SBX Master™ Preconditioner mixes, heats and hydrates ingredients for processing in the SBX Master™ Extruder. Cooking times and mechanical shear energy in the extruder are reduced, which widens the range of products that can be made on the extruder and maximises both output and quality. Hygienic design and a wash-in-place spray bar reduce cleaning and changeover times....

READY Baker Perkins’ Innovation Centres in the UK and USA are staffed by expert process technologists who help customers turn concepts into commercially viable products. The centres contain a full range of facilities for equipment trials, product development and producing evaluation samples, with the assurance of complete confidentiality. All equipment reproduces the processes used in full-size plants, so process settings and product characteristics achieved in the lab are easily transferred to a production environment. Baker Perkins’ Industry 4.0 Ready equipment harnesses data from all machines,...

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