The steps to dough consistency: Zeppelin Systems
Automated continuous mixing delivers real-time process assessment and consistency round the clock.
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All set for continuous mixing and kneading: RBS
A continuous kneading and mixing process ensures all types of ingredients are mixed and kneaded in the optimum sequence to produce the desired product with consistent characteristics while saving time, resources and minimizing waste.
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.
Factors that make a mixing difference
Spiral mixer or wendel mixer? The decision as to which kneading system a company invests in is dependent on many influencing factors. The application engineers at Diosna allowed us to look over their shoulders during a series of tests and to document the results.
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.
Optimized mixing process
The Ditsch GmbH pretzel bakery has invested in a new DymoMix system at its Oranienbaum site. Processing tolerance of the
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.
