ISM & ProSweets 2016 Preview
Baker Perkins has upgraded its range of sheet forming and cutting lines for hard sweet biscuits and crackers to TruClean standards, for better maintenance and hygiene.
The lines comprise either a 3-roll sheeter or a laminator to take a bulk feed of dough and form it into a sheet, ready to pass through gauge rolls which achieve the chosen thickness, and then a rotary cutter before baking.
The TruClean approach to hygienic design was instigated to meet a clear demand from the industry for higher standards. It involved re-designing the machinery to reduce the need for maintenance, and make access easier where needed.
There are now quick-release lift out rollers in web circuits and scrapers in all the units; plus rapid-release removable cartridge conveyors.
The sheet and cut process is traditionally used on hard and semi-sweet products such as Marie and Petit Beurre biscuits, while laminating gives a light, flaky, crisp texture to crackers.
Posted by Raj Dua,