Automatic pressure/vacuum dough mixing ups the yield

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Related tags: Bread, Baker

Bakers around the world are said to be taking increasing advantage of the quality and cost benefits offered by the pressure/vacuum option available...

Bakers around the world are said to be taking increasing advantage of the quality and cost benefits offered by the pressure/vacuum option available with all APV Baker Tweedy high-energy mixers.

Controlling the speed of the main motor with an AC inverter during ingredient dumping and dough discharge, together with fully automatic ingredient feeds, is claimed to make for a truly automatic mixing system.

Pressure/vacuum mixing is now widely used in industrial bakeries. Pressure and vacuum are applied sequentially to the mixing bowl.

Air is beaten into the dough by pressurising the bowl in the first part of the cycle, providing more oxygen to enhance the oxidising action of ascorbic acid. In the second mixing phase, partial vacuum controls the formation of the bubbles in the dough to refine the crumb structure.

The pressure and vacuum stages of the cycle can be adjusted so that the full range of structures can be produced, from open-structured breads such as baguette to pan breads with close and uniform structures.

Benefits include increased yield, as dough is more machinable at a higher water content; improved crumb colour and softness -- so better shelf-life; and a reduction in expensive ascorbic acid.

Contact: APV Baker, Tel: 01733 283000

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