Baker Perkins launches a new 16-stream die for its co-extrusion systems for snacks.
The die, with a previous maximum of 12 streams, is part of the CoEx Master System, producing snacks containing two components – a cereal outer and a center filling.
Fillings with contrasting tastes and textures are incorporated into the cereal tube emerging from a twin-screw extruder.
It is formed into individual pillows, tubes, bars or wafers to create high added-value products in sizes ranging from small bite-size up to sticks.
The extrudate and filling are combined into concentric streams at the die, with the flow at each outlet individually adjustable for consistency and weight control.
The fillings can be of any color or flavor – sweet and savory creams, fruit pastes, chocolate praline and cheese are typical, and snacks can be developed using different flavors in the filling and coating.
In addition to familiar, conventional flavors, Asian, Middle Eastern and Hispanic tastes are increasingly popular, which include chili, paprika, teriyaki, guacamole, sweet and sour, black bean sauce and curries that can be used individually or in combination to produce snacks with high consumer appeal.
Baker Perkins’ CoEx Master systems provide a wide choice of outputs, with die sizes now ranging from four to 16 streams.
They also comprise a cream feeder which supplies the die, and a pillow-crimper, where product stream from the die is cut to length and sealed.
The co-extruded pillow snacks can be made in patterns such as chevrons, waves and trapeziums.
‘Standard’ shapes such as squares can also be produced, with an improved outline definition compared to previous generation equipment.
It is even possible to produce different shapes and flavors simultaneously for variety packs.
The systems can be part of a new extrusion line, or fitted as a straightforward upgrade to existing lines.
They are part of Baker Perkins Snack Master flexible systems that enable manufacturers to produce standard, direct-expanded snacks such as corn curls, chipsticks and maize rings, then add to it as business expands.
A Snack Master line may be extended in stages to create traditional and the new generation of indulgent or healthy snacks.
These can include a full portfolio of high specification, complex products including whole grain/multigrain and sweet or savory filled pillows.
A standard line usually consists of a SBX Master twin-screw extruder, a dryer and flavoring system.
Special dies and cutters, co-extrusion equipment, dryers, fryers, ovens and coolers can be added to form versatile plants.
