VMI: A good mix
When choosing the optimum equipment to perfect the process, technologies for batch and continuous mixing can bring the best-suited functionalities for each product range, manufacturing plant and operation.
LIBRARY ARTICLES
In the (continuous) mix: Verymix
VMI’s VERYMIX kneader is recommended for the continuous production of raw frozen, parbaked and/or pre-proofed and frozen doughs, including baguettes, ciabattas, pizzas, Viennese pastry, puff pastry and flour & water mixtures.
Shifting the focus: snacks in the spotlight
The demand in global markets is changing. The focus is increasingly on snack products. This is also reflected in the program of the French dough production specialist VMI.
