Our Innovation Centre...
The Bakery Innovation Centre enables industrial bakers interested in improving the quality of their bread to evaluate the different ways of achieving this.
Companies from every part of the world find that thorough trials, often using their own local raw materials, provide a reliable basis for trouble-free commissioning of new plant and launch of new lines. The wide variety of process technologies available under one roof enables us to cross conventional process boundaries, and to offer a variety of process solutions for a single product.
This 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 within our existing equipment.
In addition to Bakery the Innovation Centre also houses facilities dedicated to the Confectionery, Biscuit, Snack, and Breakfast Cereal industries
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 some of the major innovations. Our team of experienced bakery engineers and process technologists will be on hand throughout to discuss and answer your questions.
Thursday 14th April 2016 9.45am to 4.30pm
09:15 - Arrival & Welcome
09:45 - Introduction - Integrated Mixing & Forming Systems
10:00 - Tweedy mixer
High-speed pressure-vacuum mixer completely redesigned to improve hygiene. Includes demonstration of the mixing bowl wash-in-place system.
11:20 - Accurist2.1 Divider
Servo-control provides gentle handling and sustained weight accuracy. Includes demonstration of internal wash-down capability.
12:20 - Conical Rounder & First Prover
Compact units that improve quality and consistency by conditioning and relaxing the dough pieces prior to final moulding.
13:20 - Lunch
14:10 - Multitex4 Moulder
Gently sheets, coils and moulds the dough pieces to achieve excellent crumb structure and shape of the finished bread.
15:10 - 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.
16:20 - Close
In the evening we would like you to join us at Burghley House, one of Britain’s finest stately homes, for an informal dinner and a talk on the bread industry by Gordon Polson, Director of the Federation of Bakers.
Be our guest. If you require local hotel accommodation we will be happy to provide it for you at our cost. Just let us know what you need by using the booking form.
© Baker Perkins Ltd