Keep your dough cool without ice or CO2 gas
VMI has launched the first spiral dough mixer equipped with a triple-jacketed rotary bowl cooled by circulating glycol water. Known as the Frostmix, it incorporates VMI's exclusive cooling system. It can keep dough between 16°C and 20°C during mixing - some 7°C to 10°C cooler than if a coolant wasn't being used. It is ideal for puff pastry, croissants, pizza dough and bread doughs for partly-baked production.
The triple-jacketed bowl enables the dough to be cooled during kneading without having to use ice or carbon dioxide (CO2). This avoids ice flakes which cut the gluten network. Also, CO2 injection is very expensive and there is always the risk of the dough 'burning'.
The Frostmix retains traditional mixing methods by having a turning spiral and rotating bowl. The mixer has an integrated tipping system for emptying the mixing bowl. The bowl is locked by hydraulically activated double clamps, a major advantage when the mixer is operating with stiff doughs.
There are three models in the range with a maximum mixing capacity of 250kg of flour. The mixers are available in single or double spiral versions and with manual or automatic controls.
The VMI mixer is being supplied and supported in the UK and Ireland by European Process Plant in Epsom, Surrey.
Contact: European Process Plant; Tel: 01372 745558
