Mixers and Application
speed mixers/ Blenders
- Spindle mixers
- Of the several types of mixers on the market,
the vertical mixer is designed for cracker sponges. The doughs are fermented in
two stages, the sponges are mixed in the dough tubs and then be taken to a
fermentation room. When the fermentation time is finished the tubs are returned
to the mixer where the rest of the ingredients are mixed in and fermented again
for the second stage.
Spindle mixers can be used for most other types
There is a vertical machine that has more
possibilities and is used for rotary and other types of soft dough products.
For one stage dough preparation the horizontal
mixer can be used for any type of dough. Most of these mixers have better
controls, a jacket for cooling or heating, power input and temperature.
Continuous mixers are not very common but can be
used for the production of large volumes dedicated production lines.
For some items planetary mixers can be used.
Soft doughs for the wire cutter or the depositing machine are examples.
For products containing eggs with air
incorporated in the batter like Ladyfingers, the use of a planetary mixer with
a wire is common. For the latter a batch mixer followed by a continuous mixer
When mixing equipment is acquired, it must be clear which
types of dough must be prepared, what the volume per batch is, the number of
batches per hour, the needed controls, time, temperature, the need for cooling,
the time to feed the raw materials in the machine, unloading etc. It is
important that the mixer delivers the number of batches to feed the production
line. The size of each batch should be such that the dough characteristics does
not affect processing and cause differences the finished product, 20 minutes
per batch is considered ideal for non-fermented products. Namely the
consistency of dough changes from the time its leaves the mixer until the
processing is finished. This is different for each type of dough and must be
considered to assure a constant quality of the final product.
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