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preservation of the dough structure and
texture, a fast change over, modular
flexibility, a unique ‘hose-down’
cleaning capability and gentle handling
of dough with inclusions and aerated
mass.
Cost, as always, is a concern for the
industry and Aasted have taken this into
account through the recent appointment
of Optimisation Manager Michael Sode
who will help clients make their line
productivity, whether this be retro-fitting
or introducing new technology.
robustness
German company OKA, with more than
perfectly produced biscuits are what the consumer
100 years of history in designing and
demands.
building machines for the bakery and
confectionery industry is a fourth
generation family-owned business and its name is
synonymous with reliable, robust high tech
equipment.
The company’s extruder and depositing
equipment offer a variety of options with wideranging resultant flexibility.
In extruding, OKA covers the complete range of
possible options – from simple machines for
continuous extrusion of confectionery material up to
co-extruding of pastes with very different viscosity in
working widths from 100-1,800mm.
OKA machines are, by the means of modular
and flexible accessories, excellent for later
expansion possibilities for different products.
For instance, OKA accessories allow movable or
When it comes to depositing, extruding and wire
rotating nozzle devices, one or multicolour
cutting, Haas-Meincke offers a wide range of
extrusion, light dough or heavy fruit pastes.
equipment. For instance, the V50 system is
In the depositing area, OKA’s depositors offer,
designed for single, twin or triple depositing, wire
even in a dedicated line, later extension possibilities
cutting and extruding.
for different production types.
It can process semi-liquid batters, soft deposited
The range and its accessories allow for drop
dough, stiff wire-cut dough, chocolate fillings for
depositing, wire-cutting, moveable depositing or
pralines and even low fat extruded applications. As
continuous extrusion – whether using aerated
all depositor heads of the V50 have the same
pastes, standard depositing dough or difficult
design, it is possible to produce products with three
choco-chunk dough.
different stiffness of wire-cut dough.
The Haas Group from Austria is another market
Then the 6100 is designed for manufacturing of
leader in the world of biscuits, wafers, cones and
wire-cut biscuits and cookies at higher capacities. It
confectionery.
can process dough with inclusions and is suitable
for products up to a diameter of 65 mm.
Its robust construction makes it possible to
support a depositing head containing 1500 kg of
dough.
With working widths ranging from 6002,000mm, the 6100 features an oscillating
wire/knife cutting system working at extremely high
frequency for clean cuts.
Operation is via a touch screen with full recipe
control.
With the customer’s needs to the fore, HaasMeincke has a Techcentre (technology centre) in
Copenhagen where academically trained test team
with a broad range of practical experience within the
“Designed for wire-cut
biscuits and cookies at
higher capacities, it can
process dough with
inclusions.”
BISCUIT WORLD
spring 2013
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