Production: buns, rolls and bagels made easy
Requirements stemming from the product characteristics, the manufacturing needs, the facility and equipment line-up will influence how continuous mixing and kneading should be set up.
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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.
The right robot for the job
Scoring is a process that requires skill and shows the bakerโs experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.
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.
bbi-2021-04-All elements align
To consistently produce high-quality pizza, especially at high speeds in industrial environments, all types of equipment on the production line must contribute.
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.
New protective screens
The protective screens for Varimixerโs planetary mixers are now made of stainless steel. Elongated viewing windows give a clear view of the condition of the batter.
An intelligent mixer: WP Bakerygroup
The KRONOS mixer from the WP BAKERYGROUP promises consistent mixing results independent of the personnel and fluctuating raw materials properties.
Lye application with robotic cutting system
The COMJET with the WP Robot promises professional lye application combined with a robotic cutting plant.
The Baguette Factory
MECATHERM handles projects around the world โ particularly in Africa, where many of the population (in western, central, southern and some eastern areas of Africa) consume crusty bread such as baguettes. The market is mainly dominated by traditional production methods.
