Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors an insight.
A new dough extruder
Bühler AG, Switzerland, has added the ContiMix™ dough extruder to expand its range of plants for industrial bakeries. This continually operating twin-shaft extruder combines two processes with mixing the ingredients and kneading the dough. The plant is suitable for preparing consistent doughs for laminated products such as puff pastry, flat products such as pizza dough, and molded products such as breads or toast-breads. The ContiMix™ also has a recipe-controlled metering system for dry and liquid ingredients. There are also zones for treating doughs with vacuum or pressure, a cooling zone and easily interchangeable extruder shaft modules. Bühler says this allows fast, recipe-
accurate configuration of the dough extruder to the required dough specifications. According to a company statement, baked products manufactured using the ContiMix™ show in particular an improved volume and crumb structure, and are said to have a more intense flavor. It also says the continuous process enables the elimination of an additional dough rest and the associated handling. The dough goes forward directly into the next production phase, which shortens the entire production time.
The double-shaft extruder has zones to treat the dough with vacuum or pressure
The article is part of an extended feature, which was originally published in [BBI 5 – 2018]. Read the full article in the magazine:
