Baker Perkins Ltd Manor Drive Paston Parkway Peterborough PE4 7AP United Kingdom T: +44 1733 283000 F: +44 1733 283004 E: bpltd@bakerperkinsgroup.com I: www.bakerperkinsgroup.com Baker Perkins Inc 3223 Kraft Ave SE Grand Rapids, MI 49512-2027 USA T: +1 616 784 3111 F: +1 616 784 0973 E: bpinc@bakerperkinsgroup.com I: www.bakerperkinsgroup.com
Bakery Mixing and Forming Systems
Improving Bread Quality for the Industrial Baker Mixing and forming systems from Baker Perkins enable bakers to meet increasing market demand for high quality premium bread. With a range of equipment that is designed to carefully handle the dough from mixing, through the dividing, rounding and moulding operations, the integrity of the dough structure is preserved and results in a product with high consumer appeal. Upgrading to any of Baker Perkins latest mixing, dividing or forming range, or a complete new production line, will deliver substantial improvements in the quality of your bread. Baker Perkins mixing and forming systems enable plant bakeries to combine the highest quality standards with economic production. Innovative developments focus on the gentle dough handling that maintains a competitive edge through superior bread quality whilst building on the high efficiency and low cost of ownership that Baker Perkins equipment is renowned for. Once equipment is commissioned, there is lifetime support. At the heart of the systems are Tweedy mixers, Accurist2 dividers and Multitex4 moulders that set the benchmark for product quality in the high-output plant baking industry. A continual process of collaboration with bakers is backed by Baker Perkins unrivalled process and product knowledge based on a century of involvement in the industry. Tweedy mixers can incorporate revolutionary pressure/vacuum technology that increases yield, improves softness and shelf life, and reduces ingredient cost. Accurist2 dividers feature low-pr product damage while maintainin Bread Quality PAG E 2
There are three ways in which bakers can benefit from Baker Perkins latest bakery mixing and forming technology A complete integrated system from mixing through to moulding and panning delivers the maximum benefit by creating the ideal dough structure during mixing then preserving it through dividing, rounding, and moulding operations Significant improvements in loaf quality can be obtained by replacing one or more of the individual units with a new machine Retrofit packages allow bakers to take advantage of the latest performance enhancing developments on equipment that is not economic to replace Quality Improvements The process delivers a high quality texture with increased cell count. This produces a loaf that has Greater volume Increased softness Enhanced colour Longer shelf life Better resistance to tearing A strong, straight-sided shape Investment with Baker Perkins provides a low-cost route to the premium quality market, and an opportunity to significantly reduce the expense of key ingredients. essure operation to minimise g unrivalled scaling accuracy. Multitex4 moulders provide a better-looking loaf with enhanced colour, shape and texture. Bread Quality PAG E 3
Giving improved product texture and control over cell structure The Tweedy Pressure-Vacuum Mixer is the definitive mixer for the Chorleywood bread process and provides consistently high product quality with the minimum of operator involvement. The patented pressure-vacuum process allows better oxidation for improved product texture and colour, and can be used to vary the bread texture from a very small cell size to a more open structure - from sliced white bread to baguettes. High output, consistent, controllable mixing Fully integrated ingredient weighing, mixing and dough feed to divider Automatic recipe control eliminates setup variation Precise ingredient weighing and water blending regulates the flour-water ratio to within 0.1% Accurate energy control and patented water blending system maintain constant final dough temperature Effective ingredient dispersion and uniform dough development Up to 14 mixes / 5400 kg per hour Inverter control of mixer motor to give the optimum mixing profile Automatic wash cycle reduces cleaning and changeover times A standard vacuum only option is also available Bread Quality PAG E 4
Delivers exceptional bread quality on a wide range of products Low pressure dividing, consistent scaling accuracy and reduced cost of ownership are the hallmarks of the Accurist2 Dough Divider. The latest in a range of dividers that are well proven in industrial bakeries worldwide, the Accurist2 delivers exceptional bread quality on a wide range of products, weights and throughputs. The servo controlled mechanism minimises ram pressure on the dough, reducing dough stress and leading to higher cell counts in the loaf. This encourages improved crumb development, resulting in a softer crumb with better colour. A touch screen HMI provides full recipe control and weight adjustment, whilst Dynamic Dough Control software allows the divider to respond to changes in the dough on every stroke for maximum consistency. High scaling accuracy over extended periods, even at low pressures Reduced costs for expensive ingredients, such as bread improver and yeast Minimal dough leakage Improved oiling arrangement for reduced oil consumption Low component wear with cost effective replacement parts 15 minute cleandown, with fast machine changeover for offline cleaning when necessary Bread Quality PAG E 5
For improved quality and longer shelf life The Multitex4 Moulder has four pairs of sheeting rollers in the head to ensure that optimum sheeting thickness is achieved with minimum dough damage. This leads to a significant improvement in bread quality with no increase in ingredient costs or reduction in output. Each pair of rollers has variable speed control and the gap is adjustable on all but the first pair. These control the size, shape and length-to-width ratio and allow tighter coiling, whilst reducing stress on the dough piece. The resulting loaf has 10% higher volume and cell count, with a finer, more consistent texture and enhanced colour. An 18% increase in softness delivers a longer shelf life and the well-defined, straight-sided loaf shape is ideal for the ready-made sandwich market. Handles dough pieces from 200g to 2100g Centralising rollers consistently feed the dough to the sheeting rollers, ensuring precise control of the dough piece size and shape Varying dough characteristics are easily handled: aged dough due to downstream stoppages; double doughs; and doughs with high water content Close coupled rollers are self-cleaning and less susceptible to dough sticking The moulder head can be retrofitted to most existing moulder tables or supplied as part of a complete new unit Bread Quality PAG E 6
Baker Perkins provides a range of services that maximise the productivity and extend the life of your bread plant Service From simple repairs through maintenance contracts to management of large-scale plant, our aim is to improve performance, increase service life and reduce cost of ownership Repairs and refurbishments using genuine Baker Perkins parts Tailor-made service contracts that provide payback through reduced downtime Machine refurbishment and reconditioning Equipment upgrades to increase performance or extend service life, increase capacity or extend your product range Experienced service and technical personnel ensure the best possible advice and assistance Replacement Parts Genuine Baker Perkins parts guarantee the performance and extend the service life of your equipment 24/7 emergency breakdown service Fast and accurate identification of parts from original records Rapid manufacturing and extensive stocks of frequently used parts ensure fast shipment anywhere in the world All parts made to original drawings to minimise fitting time Bread Quality PAG E 7