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.
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.
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.