Demand for continuous mixing systems rises
"When doughs are mixed correctly, downstream processing should proceed smoothly. Make a mistake during the mixing phase and you can end up with issues to deal with all down the line," says Stalker.
He says continuous automated mixing can help to eradicate variables caused by human error, thereby reducing labour costs and producing a more consistent dough. Moreover, with the automatic ingredients dosing systems now available, any error is immediately indicated, giving the baker the opportunity to correct the problem before the dough goes further down the line.
EPP offers the VMI Verymix continuous mixer, which runs continuously from gravimetric dosing through pre-mixing to final mixing.
The mixer can automatically dose re-worked dough into the process, thus variations in mixing, resting and fermented doughs can be avoided.
As well as high-precision dosing of the basic ingredients, flour, salt, improver, yeast and water, the VMI system can be specified to include dosing of fat or liquid fat, scrap/re-work dough, eggs, dried fruit, chocolate chips etc. A triple- jacketed mixing bowl with liquid cooling typically glycol to accurately regulate the dough temperature ensures dough consistency and means a wide range of dough from 8°C to 30°C in capacities of up to 8,000kg can be produced.
Stalker concludes: "Installing an automatic mixing system is not as radical as many food manufacturers may first think. All you are doing is applying the automation and consistency which is happening downstream to the mixing process. And the benefits can be huge."
Contact: EPP
Tel: 01372 745558
