Baker Perkins launches technology for American-style cookies and biscuits

Baker Perkins has introduced production lines for medium-scale outputs of American style cookies and biscuits. This proven technology is an addition to the established range of unit machines & systems supplied by Baker Perkins to produce all types of biscuits, cookies and crackers.

These complete mixing-to-cooling lines feature an EM Recirc oven, formed out of either a wirecut machine or a rotary moulder. The oven's reputation has been built on its ability to give a traditional 'home-baked' appearance that increases consumer demand. This arises from the ability to use both radiant and convection modes in the same oven, and change the profile from one product to the next.

This 'home-baked cookie' look starts forming at the wirecut stage, where a range of Baker's Perkins World Wirecut units are ideal for this type of product. All machines feature a unique die & filler block technology that ensures precise weight control. This technology saves on labour, downtime and waste due to its quick changeover, rapid cleaning and intuitive controls.

As an alternative to the wirecut method, the EM390 rotary moulder is widely used for moulded biscuits, bars and mini cookies.