News - Trends - Technology
Baker Perkins introduces new technology for cracker extrusion
News - Trends - Technology
What Mintel thinks about ice cream sandwiches
Various media titles have billed ice cream sandwiches as the hot new trend for summer 2016 , and multinational food com panies have been taking an ima gi - na tive approach to the format , accor - ding to Mintel . This is the research com - pany ’ s advice for producers who want to take action on it :
• Ice creams that look attractive enough to be photographed can help a brand raise its profile on social media - some - thing which is behind the resurgence of ice cream sandwiches .
• The cookie / cake and ice cream filling for mat of ice cream sandwiches makes them open to a variety of contrasting fla vor and texture combinations .
• Ice cream sandwiches in Asia show how ima gery can be imprinted onto the cookie layer , and how fruit juice can be incorporated into the cake slices for a more decorative and Insta - grammable appeal .
• Many flavor and format trends in the biscuit mar ket can be applied to ice cream sandwi ches , because of the es sential structural and textural role the biscuit plays . In this era of obscene in - dul gence chances are that triple cookie ice cream sandwiches will be de emed what consumers want rather than those in interesting shapes . You can al ways rely on outrageous ex - cess to grab a foody headline .
Baker Perkins introduces new technology for cracker extrusion
Baker Perkins has introduced new extrusion sheeting technology to produce snack crackers and other products that are cut from a sheet of dough before being baked or fried . Extrusion sheeting uses a twinscrew extruder with an innovative wide-slot die to produce a thin sheet of dough directly feeding a rotary cutter . The equipment is simpler and more flexible than a conventional dough sheeting line . Extrusion sheeting instead of conventional mixing , sheeting and gauging reduces both the capital in vest - ment needed for a snack cracker line and the floor space required . The lines are simple to operate and , having fewer units , give significant reductions in clea - ning time and maintenance costs . The system is suitable for any type of baked or fried snack that is cut from a sheet of dough . Wheat and maize are the most common ingredients , but many types of flour can be processed , either on their own or as part of a blend . The pro - cess supports dedicated lines running at high output , and the low cost and fle xi - bility of the line also makes the pro duction of small batches of snack crackers economically viable . The extruder can be switched to make other snacks such as direct expanded curls and balls , or coextruded filled pillows , bars and wafers . High-protein or high fiber products are easily made . Current trends in snack mar -
kets see the emergence of these pro - ducts aimed at consumers wishing to maintain a balanced diet while ‘ grazing ’ or eating on-the-go : twin-screw extru - sion is an easy way of incorporating these ingredients into snacks . The format ap peals to adult consumers concerned with health , especially when baked due to a lower fat content , with more sophis - ticated flavors and enhanced appea rance . The other trend is ‘ free-from ’ - nuts , wheat , dairy , GMO , etc .
6 Spring 2016 • BISCUIT WORLD