Iain Davidson
Director Baker Pacific Ltd.

Iain established PT Baker Pacific Mandiri in Indonesia in 2000. As the business outside Indonesia grew, Baker Pacific Ltd was established in Hong Kong in 2004 and is now our principal operating company, providing process technology and machinery for the biscuit, chocolate and candy industries. A team of experienced engineers and food technologists now provide Baker Pacific with a wide range of capabilities.
Iain graduated from the School of Industrial Design (Engineering) at RCA in London in 1965 and joined Baker Perkins Ltd. He was Industrial Design Engineer, working in the Technical Department on the design of new biscuit, bakery and candy processing machines until 1975, gaining a thorough technical knowledge of the machines and processes.

In 1975, Iain was appointed Market Development Manager at Baker Perkins, involved in developing the Baker Perkins forward planning for new business, product development and acquisitions. In 1979 Iain became International Sales Manager with responsibility for the business in Asia and Africa.

In 1990 Iain was appointed Regional Manager Asia Pacific and re-located to Indonesia and later in 1997 to China. His appointments included Managing Director of Baker Perkins (Hong Kong) Ltd. and Director of Baker Perkins Japan KK. Iain was responsible for a substantial increase in the company’s biscuit business in Asia and establishing a successful manufacturing facility for biscuit ovens in Dalian, China. During this period the company’s Asian biscuit machinery business grew by over 3 times.
Experience in the biscuit industry

  • Engineering design of biscuit process machines including a range of baking ovens
  • Equipment manufacture in China, Indonesia and India
  • Sales and marketing in Europe, Asia, North America, Africa
  • Project management and service

John James Lilley
Chief Engineer

John is a highly qualified electrical engineer, with over 30 years experience in the biscuit industry. His experience in the biscuit industry covers ingredient handling equipment, dough mixing and all types of forming, baking, cooling, decorating, and sandwiching equipment.

Since 1975, John was Senior Commissioning Engineer for Baker Perkins Ltd and APV Baker responsible for the commissioning and start up of complete production lines. The commissioning work has taken him to biscuit factories throughout North and South America, Europe, Africa and Asia.

In 2004 John joined Baker Pacific Ltd as Chief Engineer and has been responsible for the manufacture, installation and commissioning of all our biscuit equipment, particularly Indirect Radiant and Direct Gas Fired ovens. John has special experience and knowledge in the design of control and safety systems.

John has also assisted our customers in trouble shooting, problem solving for a wide range of production issues, planning and carrying out maintenance and operation of biscuit production lines. Recently his role has included training of engineering and production staff.

MICHAEL GREAVES
Consultant in chocolate and sugar confectionery

Michael Greaves has 25 years of experience with Rowntree Mackintosh (now a Nestle company), in the Research and Development Department. Rowntree products include “Kit Kat”, “Lion Bar”, “Smarties”, “Drifters”, “After Eight Mints”, Rowntree Gums and Jellies. This was followed by a period with Unilever in Japan, where Michael presented Unilever products to the food industry and assisted in customer’s product development.Since leaving Unilever in Japan, Michael has carried out consultancy projects in South and East Africa, Japan, Indonesia, Malaysia, Peru, United Arab Emirates, Yemen, Tunisia, etc.

Michael Greaves has in depth experience in the manufacture of chocolate and compound coatings, chocolate tempering, moulding and enrobing, wafer process and production, caramel cooking, extruding and enrobing, hard candy, fondants, creams, fudge, marshmallow, gums, jellies development and production.

Michael’s consultancy for Baker Pacific customers includes:

  • Formulations and unique processes for chocolate making and the manufacture of compound ‘chocolate’ using the special fats for coating, filling, bloom and heat resistance
  • Formulations and processes for the manufacture of the market leading products for chocolate, wafer and a wide range of confectionery products
  • New product development, including the use of ingredients from various sources and price range, product development to increase shelf life
  • Specification of production machines for chocolate and confectionery processes