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.