SNACK & BAKE TEC 2027

Attendees, exhibitors & solutions

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Industry trends

Key trends shaping this market and its wider industry.

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Latest updates from across the market.

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Frequently asked

Glossary

1

Extrusion cooking

Continuous process in which a snack or cereal base is cooked, sheared and shaped as it passes through a barrel, producing expanded or pellet products such as corn curls, rings and puffed snacks.

2

Twin-screw extruder

Extruder with two intermeshing screws used for snack pellets, breakfast cereals and co-extruded filled snacks; screw profile and moisture control set the texture of the finished product.

3

Pellet snack (third-generation snack)

A semi-finished, shelf-stable pellet produced by extrusion, later expanded by frying, hot-air puffing or microwave before seasoning and packing.

4

Continuous fryer

Conveyorised frying line that holds oil at a set temperature and residence time; used for potato chips, banana chips, namkeen and other fried snack lines.

5

Vacuum frying

Frying under reduced pressure so product moisture leaves at a lower oil temperature, giving lower oil pickup and better retention of colour and flavour in fruit, vegetable and snack chips.

6

Seasoning drum

Rotating cylinder that tumbles freshly fried or expanded product with oil slurry and seasoning powder to coat flavours evenly before packing.

7

Tunnel oven

Multi-zone baking oven, usually gas or electric, in which biscuits, crackers, cookies and breads travel through controlled temperature and humidity zones on a band.

8

Rack oven and rotary rack oven

Batch baking oven where trays loaded on a rack rotate inside the chamber; common in craft and industrial bakeries for breads, cakes and viennoiserie.

9

Proofing (proving)

Temperature and humidity controlled resting stage in which yeast dough ferments and rises before baking; proofers sit between divider and oven on automated bread lines.

10

Dough sheeter and laminator

Roller units that reduce dough to a controlled thickness; laminators fold fat and dough layers for puff pastry, croissants and khari-style products.

11

Wire-cut cookie depositor

Depositor that pushes stiff cookie dough through a die and cuts it with a wire, giving uniform weights for cookies, biscuits and filled cookie sandwiches.

12

Rotary moulder

Engraved roller and rubber extraction roll that press biscuit dough into shapes and transfer it onto the band for baking, used for hard sweet and cream biscuits.

13

Chocolate tempering

Controlled heating and cooling of chocolate so the cocoa butter crystallises in the stable form, giving gloss, snap and clean demoulding in bars, pralines and enrobed products.

14

Enrobing

Curtain of tempered chocolate that coats a passing product; used for biscuits, wafers, bars, nuts and confectionery centres.

15

Conching

Long mixing and aeration step in chocolate making that reduces particle size, drives off volatiles and develops the smooth mouthfeel of finished chocolate.

16

Panning (coating drum)

Rotating pan where centres such as nuts, dried fruit or confectionery cores are built up with sugar, chocolate or film coatings in successive layers.

17

Depositing line

Metering system that fills moulds, trays or shells with batter, fondant, jam, caramel or chocolate at a set weight and pattern.

18

Modified atmosphere packaging (MAP)

Packing bakery, snack and confectionery products with a controlled gas mix, usually nitrogen or nitrogen and carbon dioxide, to slow staling, rancidity and mould growth.

19

Flow wrapper and horizontal form-fill-seal (HFFS)

Packaging machine that forms a tube from flat film around the product, seals, and cuts individual packs; the standard format for biscuits, bars, wafers and snack packs.

20

Vertical form-fill-seal (VFFS)

Bag-making packaging line that fills snack, namkeen or powder products from a dosing head into pillow bags with gas flushing or vacuum options.

21

Thermoform-fill-seal (TFFS)

Packaging line that heats a film, forms a cavity, fills it and seals a lidding film, giving rigid or semi-rigid trays for cookies, chocolates and ready-to-bake dough.

22

Checkweigher

Inline scale that rejects packs outside a set weight band, supporting net-content compliance and reducing giveaway on high-speed snack and bakery packing lines.

23

Metal detector and X-ray inspection

Inspection systems placed on the packing line to reject product contaminated with metal, glass, stone or dense foreign bodies; typically part of a documented food safety plan.

24

Case packer and palletiser

End-of-line equipment that fills cartons or shrink-wrap cases and stacks them into pallet loads for dispatch from snack, bakery and confectionery plants.

25

HACCP

Hazard analysis and critical control point system that identifies biological, chemical and physical risks at each process step and sets controls; a procurement prerequisite for many food manufacturers.

26

FSSC 22000 and ISO 22000

Food safety management certification schemes recognised by global retailers; equipment suppliers and ingredient houses at the fair often display these certifications.

27

FSSAI

Food Safety and Standards Authority of India, the regulator that licenses food businesses in India and sets limits on additives, labelling and contaminants for products sold in the country.

28

Clean-in-place (CIP)

Automated circulation of cleaning and rinse solutions through tanks, pipes and fillers without dismantling the line; a design requirement for hygienic snack, bakery and confectionery equipment.

29

Frozen dough and par-baked products

Dough or partly baked bread and pastry frozen for later finishing in store or plant; needs controlled proofing, blast freezing and cold-chain packing equipment.

30

Individually quick frozen (IQF)

Freezing method that freezes pieces separately in a fluidised or tunnel freezer, used for bakery fillings, fruit pieces and ready-to-bake dough items.