Baking & Snack - September 2019 - 86

MIXING

of yeast-raised products in a continuous mix process.
For pre-hydrating ingredients, the DymoMix from
Zeppelin Systems can be combined with a CODOS continuous kneader or used as a stand-alone device to make
products ranging from liquid sponge to starch blends to
fat-and-sugar creams to improve transfer, metering and
mixing characteristics in downstream processes. "This
level of micro-mixing reduces kneading time and total
required horsepower for the same mixing throughput,"
he said. "In many cases, it allows bakers to increase hydration of fresh products while maintaining the same
quality of machinability and final texture, often lowering
the unit cost in the process."
WP Kemper and Zeppelin Systems announced a strategic partnership with the Zeppelin DymoMix and the
WP Kemper Kronos mixer that pairs prehydration with
a batch mixer to reduce mixing times by up to 40% with
industrial capacity of up to 10,600 lb per hour.
With the KroMix, bakers can add 2 to 10% more water to the dough without any effect on the next process
step. "This means the bakery can reduce its flour capacity, resulting in a cost reduction," said Patricia Kennedy,
president and CEO, WP Bakery Group USA. "Bakers
can adapt this recipe, and with more water, achieve more
taste in their products. This system provides consistent
dough quality and greatly helps stabilize the entire process and minimizes the risk of equipment downtime."
In addition to reducing flour dust, the KroMix provides greater control of dough temperature for a wide
range of products, Ms. Kennedy added.
WP Bakery Group also controls multiple mixing
parameters through its new Kronos Digital system.
"The mixer knows exactly when the dough has the best
kneading result by measuring parameters such as dough
stiffness, supplied energy, dough viscosity and dough
temperature," Ms. Kennedy said. "The system calculates
the time of the complete mixing process automatically."
At IBIE, Bühler featured its ContiMix continuous
dough mixing and JetMix hydration systems, which provides greater absorption and other benefits. "To me, labor
is the most important factor," Mr. Hunter noted. "You're
using technology to make more consistent processing
conditions instead of relying on an operator to determine
if the dough is actually being mixed optimally. As a result,
you're getting greater predictability that improves overall
product quality."

Obtaining robust results
Because mixers can last for decades, bakers also focus on
durability. "As with any capital investment, I recommend
bakers understand the options on the market and select
robust equipment that will stand up to long-term use, offer them flexibility as their product offerings evolve in the

86 Baking & Snack September 2019 / www.bakingandsnack.com

Making it shine by design
Failure to clean can transform into
failure to run in the long run. That's
why so many sanitation programs
are inextricably linked to their maintenance counterparts and so many
bakers focus on sanitary design. AMF
Bakery Systems, for instance, relies on
American Meat Institute scorecards for
its mixers, noted Bobby Martin, executive product manager.
Rick Kesig, business unit technical
advisor, Peerless Food Equipment,
pointed out that mixers need to be
cleaned from top to bottom without
any hidden areas, nooks or crannies.
"Cleaning materials and contaminants
must flow from all surfaces to eliminate
drip, drain or draw areas," he said. "The
Peerless KleanVue mixer does not have
any flat horizontal surfaces or unexposed areas, which facilitates ease and
accuracy of the sanitation process"
In addition to offering an open
frame, Shaffer, a Bundy Baking
Solution, explores new ways to heighten its sanitary design of its mixers.
"We are looking at every component
of the mixer to identify ways to eliminate sources of contamination and
provide a clear check for critical control
point in HACCP evaluation," said Marc
Ferree, sales engineer, Shaffer. "We
recently introduced a flour gate fitting
that is easily removed from the canopy
to provide access for thorough cleaning of the assembly and area around
the flour gate."
Koenig has specifically focused on
upgrading its sanitary design and
recommended cleaning procedures for
equipment in recent years, noted Rich
Breeswine, president and CEO, Koenig
Bakery Systems. "In cooperation with
customers, Koenig has worked out a
solution for a consistent hygienic design for the DW 240-H twin-twist mixer
and various Koenig machines, which
meet the highest international customer requirements for cleaning and
maintenance," he said.

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Baking & Snack - September 2019

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