Baker Perkins Bakery Showcase 2018

This is a rare opportunity to see first-hand a complete new bread mixing and forming line rated at 10,000 loaves per hour as it nears completion in our Peterborough factory.

The line includes the latest versions of the:

  • Tweedy™ Mixer with automatic bowl wash-out
  • Accurist™ Divider with internal wash-down
  • Conical Rounder
  • First Prover
  • Multitex4™ Final Moulder

The showcase will mix classroom sessions with hands-on demonstrations and close-up inspections of every piece of equipment. Our team of experienced engineers and process technologists will explain how each unit contributes to high levels of quality and efficiency while keeping production costs low.

In addition to tin and toast bread we provide unit machines and complete systems for a variety of products including seeded and fruited bread, mixed rye loaves, brioche and burger bun and pizza dough. Outputs range from 1,000 to 12,000 pieces per hour.

[    View the full Baker Perkins Showcase video   ]

You will learn...

…that hygienic operation is being made easier by machines that accumulate less debris and are easy and quick to clean thoroughly. The wash-in-place system of the new Tweedy™ Mixer and the new wash-down capability of the Accurist2.1™ Divider will be featured at the showcase.

…how to improve bread quality by using pressure-vacuum mixing and gentle handling to create and retain the perfect cell structure in the dough. A practical demonstration in our Innovation Centre will show how the mixing and forming processes deliver better bread with no changes to the recipe.

…about our latest developments including improvements to the Tweedy™ Mixer to reduce dough temperature and optimise the effect of ascorbic acid. Also our patented double moulding process that improves bread quality.

...from DuPont Nutrition and Health about their new enzyme technology that is helping bakers to achieve cleaner labels and improve quality.

[  NEW Tweedy™ Mixer  ]
High-speed mixing under pressure and vacuum gives bakers total control over the final dough texture and leads to greater consistency. New hygienic design includes an automatic bowl wash-out feature.

[  Accurist2.1™ Divider  ]
Gentle dough handling offers sustained high accuracy and improved bread quality. Available with internal wash-down capability.

[  Conical Rounder & First Prover  ]
Space-efficient units that condition and rest the dough pieces before final moulding to avoid surface tearing and uneven proving.

[  Multitex4™ Moulder  ]
Sheets and moulds the dough pieces in gentle steps to preserve the cell structure and create bread of the highest quality. New seeding attachment enables production of added-value seeded bread with full surface coverage.

Our Innovation Centre...

The Bakery Innovation Centre enables plant bakers who are interested in developing their products and processes to evaluate different ways of achieving this.

Companies from every part of the world find that thorough trials, often using their own ingredients, provide a reliable basis for trouble-free commissioning of new plant and the launch of new product lines. The wide variety of process technologies available under one roof enables us to cross conventional process boundaries, and to offer a variety of solutions for a single product.

A wide range of equipment is permanently available, and specialized units can be brought in - from other suppliers if necessary - to complete a process. Alternatively, customers are welcome to bring along their own technologies to integrate with our equipment.

In addition to Bakery the Innovation Centre also houses facilities dedicated to the Confectionery, Biscuit, Snack, and Breakfast Cereal industries.

Be Our Guest...

If you require accommodation we will be happy to arrange and pay for it. We will also provide transport between the hotel and our factory plus evening entertainment on the 24th.

Programme...

For each stage of the process a short presentation will be followed by a longer visit to the factory floor for a detailed inspection of the equipment and practical demonstrations of the major innovations. Our team of experienced bakery engineers and process technologists will be on hand throughout to answer your questions.

[ Day 1 ]  Wednesday 24th January 2018 - 11.00am to 4.00pm

[ Day 2 ]  Thursday 25th January 2018 - 9.00am to 1.15pm

Each day will comprise three sessions covering the following topics:

[ 1 ]  Innovations - details of Baker Perkins' latest process and equipment developments includes dough temperature reduction and double moulding. Also a review by Danisco of the ways in which new ingredient technology can help bakers achieve clean labels and reduce costs.

[ 2 ]  Tweedy™ Mixer - high-speed pressure-vacuum mixer completely redesigned to improve hygiene. Includes automatic wash-in-place system for the mixing bowl.

[ 3 ]  Accurist2.1™ Divider - servo-control provides gentle handling and sustained weight accuracy. Includes demonstration of internal wash-down capability.

[ 4 ]  Conical Rounder and First Prover - compact units that improve quality and consistency by conditioning and relaxing the dough pieces prior to final moulding.

[ 5 ]  Multitex4™ Moulder - gently sheets, coils and moulds the dough pieces to achieve excellent crumb structure and shape of the finished loaf.

[ 6 ]  Lifetime Support - practical examples of the way our range of parts, services, upgrades, rebuilds and training programmes can improve efficiency, lower production costs and extend equipment life.

Bakery Showcase 2018
Wednesday 24th & Thursday 25th January 2018

This is a rare opportunity to see first-hand a complete new bread mixing and forming line rated at 10,000 loaves per hour as it nears completion in our Peterborough factory.

The line includes the latest versions of the:

  • Tweedy™ Mixer with automatic bowl wash-out
  • Accurist™ Divider with internal wash-down
  • Conical Rounder
  • First Prover
  • Multitex4™ Final Moulder

The showcase will mix classroom sessions with hands-on demonstrations and close-up inspections of every piece of equipment. Our team of experienced engineers and process technologists will explain how each unit contributes to high levels of quality and efficiency while keeping production costs low.

In addition to tin and toast bread we provide unit machines and complete systems for a variety of products including seeded and fruited bread, mixed rye loaves, brioche and burger bun and pizza dough. Outputs range from 1,000 to 12,000 pieces per hour.

Be Our Guest...

If you require accommodation we will be happy to arrange and pay for it. We will also provide transport between the hotel and our factory plus evening entertainment on the 24th.

For each stage of the process a short presentation will be followed by a longer visit to the factory floor for a detailed inspection of the equipment and practical demonstrations of the some of the major innovations. Our team of experienced bakery engineers and process technologists will be on hand throughout to discuss answer your questions.

[ Day 1 ]
Wednesday 24th January 2018 - 11.00am to 4.00pm

[ Day 2 ]

Thursday 25th January 2018 - 9.00am to 1.15pm

Bakery Showcase 2018
Wednesday 24th & Thursday 25th January 2018

Bakery Showcase
Wednesday 24th & Thursday 25th
January 2018

This is a rare opportunity to see first-hand a complete new bread mixing and forming line rated at 10,000 loaves per hour as it nears completion in our Peterborough factory.

The line includes the latest versions of the:

  • Tweedy™ Mixer with automatic bowl wash-out
  • Accurist™ Divider with internal wash-down
  • Conical Rounder
  • First Prover
  • Multitex4™ Final Moulder

The showcase will mix classroom sessions with hands-on demonstrations and close-up inspections of every piece of equipment. Our team of experienced engineers and process technologists will explain how each unit contributes to high levels of quality and efficiency while keeping production costs low.

In addition to tin and toast bread we provide unit machines and complete systems for a variety of products including seeded and fruited bread, mixed rye loaves, brioche and burger bun and pizza dough. Outputs range from 1,000 to 12,000 pieces per hour.

…that hygienic operation is being made easier by machines that accumulate less debris and are easy and quick to clean thoroughly. The wash-in-place system of the new Tweedy™ Mixer and the new wash-down capability of the Accurist2.1™ Divider will be featured at the showcase.

 …how to improve bread quality by using pressure-vacuum mixing and gentle handling to create and retain the perfect cell structure in the dough. A practical demonstration in our Innovation Centre will show how the mixing and forming processes deliver better bread with no changes to the recipe.

…about our latest developments including improvements to the Tweedy™ Mixer to reduce dough temperature and optimise the effect of ascorbic acid. Also our patented double moulding process that improves bread quality.

...from DuPont Nutrition and Health about their new enzyme technology that is helping bakers to achieve cleaner labels and improve quality.

For each stage of the process a short presentation will be followed by a longer visit to the factory floor for a detailed inspection of the equipment and practical demonstrations of the major innovations. Our team of experienced bakery engineers and process technologists will be on hand throughout to discuss answer your questions.

[ Day 1 ]  Wednesday 24th January 2018 - 11.00am to 4.00pm

[ Day 2 ]  Thursday 25th January 2018 - 9.00am to 1.15pm

 

Each day will comprise three sessions covering the following topics:

[ 1 ]  Innovations - details of Baker Perkins' latest process and equipment developments includes dough temperature reduction and double moulding. Also a review by Danisco of the ways in which new ingredient technology can help bakers achieve clean labels and reduce costs.

[ 2 ]  Tweedy™ Mixer - high-speed pressure-vacuum mixer completely redesigned to improve hygiene. Includes automatic wash-in-place system for the mixing bowl.

[ 3 ]  Accurist2.1™ Divider - servo-control provides gentle handling and sustained weight accuracy. Includes demonstration of internal wash-down capability.

[ 4 ]  Conical Rounder and First Prover - compact units that improve quality and consistency by conditioning and relaxing the dough pieces prior to final moulding.

[ 5 ]  Multitex4™ Moulder - gently sheets, coils and moulds the dough pieces to achieve excellent crumb structure and shape of the finished loaf.

[ 6 ]  Lifetime Support - practical examples of the way our range of parts, services, upgrades, rebuilds and training programmes can improve efficiency, lower production costs and extend equipment life.

The Bakery Innovation Centre enables plant bakers who are interested in developing their products and processes to evaluate different ways of achieving this.

Companies from every part of the world find that thorough trials, often using their own ingredients, provide a reliable basis for trouble-free commissioning of new plant and the launch of new product lines. The wide variety of process technologies available under one roof enables us to cross conventional process boundaries, and to offer a variety of solutions for a single product.

A wide range of equipment is permanently available, and specialized units can be brought in - from other suppliers if necessary - to complete a process. Alternatively, customers are welcome to bring along their own technologies to integrate with our equipment.

In addition to Bakery the Innovation Centre also houses facilities dedicated to the Confectionery, Biscuit, Snack, and Breakfast Cereal industries.

This is a rare opportunity to see first-hand a complete new bread mixing and forming line rated at 10,000 loaves per hour as it nears completion in our Peterborough factory.

The line includes the latest versions of the:

-   Tweedy™ Mixer with automatic bowl wash-out

-   Accurist™ Divider with internal wash-down

-   Conical Rounder

-   First Prover

-   Multitex4™ Final Moulder

The showcase will mix classroom sessions with hands-on demonstrations and close-up inspections of every piece of equipment. Our team of experienced engineers and process technologists will explain how each unit contributes to high levels of quality and efficiency while keeping production costs low.

In addition to tin and toast bread we provide unit machines and complete systems for a variety of products including seeded and fruited bread, mixed rye loaves, brioche and burger bun and pizza dough. Outputs range from 1,000 to 12,000 pieces per hour.