Bakery Showcase 2016

The Baker Perkins
Bakery Showcase 2016...

The design of Baker Perkins' dough mixing and forming equipment is constantly evolving as we strive to help our customers achieve the best quality, highest efficiency and lowest cost.

Baker Perkins unit machines and integrated systems are suitable for many types of bread, including tin and toast bread, burger bun dough, artisan-style loaves, brioche and pizza dough at outputs from 1,000 to 12,000 pieces per hour.

At the Bakery Showcase 2016 we will be presenting the newest versions of our complete range of bakery equipment incorporating all the latest developments. The day will mix classroom sessions with hands-on demonstrations and inspections of our complete range,  led by our team of experienced engineers  and process technologists.














Get in touch...

Baker Perkins Ltd
Manor Drive
Paston Parkway
United Kingdom

T: +44 1733 283000


Baker Perkins Inc
3223 Kraft Ave SE
Grand Rapids
MI 49512-2027

T: +1 616 784 3111


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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.


You will learn how
Baker Perkins…


…is making hygienic operation easier by designing machines to avoid debris accumulation and for quick and thorough cleaning. The wash-in-place system for the bowl of the new Tweedy mixer and the new wash-down capability for the internal mechanisms of the Accurist2.1 divider will be demonstrated at the showcase.

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

…is lowering production costs by minimising the need for expensive improvers, designing machines to minimise stoppages and making operation, cleaning and maintenance much easier. A mixer and an integrated forming line will be available for detailed examination in our factory to see how this is achieved.



© Baker Perkins Ltd