Heat Transfer for Snacks

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Consumers love the taste and texture of snack foods but are becoming increasingly concerned about the impact they could have on their health. Baker Perkins’ heat transfer technologies enable the desired appearance and texture of high quality snack foods to be achieved - but without frying. Using radiant, convective or mixed mode heating, at high or low rate,these process technologies produce low-fat baked and expanded snacks as well as opening up opportunities to develop completely new snack formats.

Products include

Snack chips
Snack crackers
Baked potato chips
Pellet snacks
Shredded snacks
Rice crackers
Bagel chips
Pita chips
Fabricated potato chips
Crispbread
Breadsticks
Croutons
Biscotti
Granola bars
Cereal / health bars
Energy bars
Toaster pastries

Applications include

Hot air expansion
Toasting
Drying
Roasting
Radiant baking
Convection baking
Impingement baking
Mixed mode baking

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