Baking & Snack - June 2005 - 58

PROCESSING TECHNOLOGY

Rapid Revolutionary
One of the newest technologies in mixing, introduced
during the Europain show in Paris, France, is the
RapidoJet process for pre-doughs."It is a revolutionary
new mixing system suitable for all types of doughs,"
said the president of the company's North American division."It was introduced with success in Europe a few
months ago and is currently being rolled out in the US."
Particles of free-falling flour move through a jetpipe and are wetted by water at high pressure from
a rotating jet. The flour/water particles colliding with
the outer wall are extruded from the jet-pipe in a continuous stream as dough. A homogeneous pre-dough
is formed within seconds, according to the company.
"The process results in much better absorption and allows higher water content in products, which reduces

product cost and extends shelf life among other
things," the president said.
This new method is ideal for preparing pre-doughs
and sourdoughs and makes high
hourly throughput possible (up
to 4,000 kg, or 8,800 lb, per hour).
Advantages include improved water absorption, minimal heating of
dough and no generation of flour
dust. The system can be integrated
into existing processes and has a
small footprint.
Development of the RapidoJet is in its third generation, and it
is patented worldwide.
DIOSNA

lower out of the bowl, whereas most planetary mixers
have the bowl come up to meet the mixer.
"Ours is different. It is more user friendly and safer because the mixer can't tip over," said the director of marketing. "We've tried to integrate as many user-friendly
options into our mixer as possible." Other features of
the planetary-style mixers include a hinged cover for
easy inspection and an oil-bath gear drive that pumps
oil over the gear.
A Midwest-based manufacturer said that safety is
becoming more of a concern in its designs. He said
that the company offers an AC-drive package with
a breaking option that stops the agitator immediately.
AUTOMATE, INTEGRATE. "Automating the whole mixing
process from ingredient handling to the bowl is becoming
more common," said the president of the North American
division of a European-based manufacturer. This
company's linear transport system is designed to
work on most standard mixers, new or existing. The
ᮢ A multifunctional vacuum steam mixer is
designed for use in batch pasteurization and
mixing of specialty products.
TONELLI

62 / BAKING & SNACK / June 2005

system automates the entire process. It brings the bowl to
the filling station, takes it out, drives it into the mixer,
removes the bowl when done mixing and brings it to an
elevator that drops the dough into the divider.
"An advantage of this automated system is that it can
still run manually if the system breaks down because it
uses standard bowls," the president said. "This can be
added to existing equipment lines, or we can build complete new systems if needed."
Another form of automation that the company introduced a few years ago is a bottom discharge mixer. It is a
standard vertical mixer, but instead of taking the bowl out,
the center of the bowl opens and drops the dough onto a
conveyor belt or into a trough. According to the manufacturer, it is ideal for no-time doughs but can also be used
for doughs with long floor times because it can drop the
dough into a dough trough to be transported into the fermentation room or the
next mixer.

http://www.pre-doughs.It http://www.vision.It

Baking & Snack - June 2005

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