The steps to dough consistency: VMI
Automated continuous mixing delivers real-time process assessment and consistency round the clock.
LIBRARY ARTICLES
French companies launch 3D virtual bakery
In collaboration with major French players in the industrial bakery industry, the MEDEF International confederation has developed a 3D application called โVirtual Modern Bakeryโ.
New cooling tunnel from IPCO
IPCO developed a cooling tunnel with improved energy efficiency provided by a newly designed airflow system, for use in the confectionery and bakery industries.
Ideas from Mahot
The principle of the forked kneader came from the Mahot machine factory and provided mechanization of dough preparation. It has since proved itself in practice โ and is still used today. The reason behind this is the technological proximity to French traditional, manual dough production.
In the (continuous) mix: Verymix
VMIโs 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.
Mixing: when diversity is requested
VMI has adapted and developed a โsnackingโ version of its vertical double tool mixer, the KNEADSTER, that fully meets product diversity requirements. With its specific tooling and its reverse rotation, all types of dough and meats/vegetables can be mixed.
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.
