Baking & Snack - May 2021 - 75

EQUIPMENT
Mixing

THINKING OUTSIDE
THE BOWL

As bakers expand their product
portfolios, they need mixers that keep
up with process and product changes.

by Charlotte Atchley

T

The latest in mixing technology has made mixers more
flexible and given operators more control over parameters than ever before. These advances have empowered
bakers to get creative while taking applications in mixing to new frontiers.
" Bakers must offer increasingly diversified bakery
products with consistent quality, " said Claire Auffr├ędou,
marketing and digital development, VMI. " Therefore,
they need mixing systems capable of carrying out increasingly diverse and complex processes. "
Versatile mixing tools, new agitator designs and software enable baking companies to not only get a consistent mix but also branch out into new products that may
not have been previously possible on certain mixers.
" Continuous mixing offers a wide range of parameters that can be used according to the production criteria and quality required: mixing tool adapted to the
dough, optimized bowl shape for continuous mixing
operations, adjustable time and intensity of mixing,

and dosing accuracy, " said Jim Warren, vice president,
Exact Mixing, Reading Bakery Systems (RBS). " All of
these parameters' control introduces flexibility, which
was before considered a contradiction with continuous
mixing principles. "
Whether bakers are using horizontal, vertical or continuous mixing technology, they are no longer boxed into
what that mixer was originally designed to best produce.

The right agitator tool
can make sure the dough
is properly developed,
inclusions aren't crushed
and bakers supply an
optimal dough to the rest
of the production line.
Shaffer, a Bundy Baking Solution

The right tool for every job
The agitator defines the mixing action that's happening
inside the bowl, and therefore, what applications a certain technology can do.
" The challenges of mixing are homogeneous dispersion of the ingredients, transfer of energy to the dough
to ensure the development of the gluten network and
aeration, " Ms. Auffr├ędou said.
Whether a baker is trying to simply blend ingredients
consistently, transfer energy to create gluten or aerate a bat-

www.bakingbusiness.com / May 2021 Baking & Snack 75


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Baking & Snack - May 2021

Table of Contents for the Digital Edition of Baking & Snack - May 2021

Baking & Snack - May 2021 - Intro
Baking & Snack - May 2021 - 1
Baking & Snack - May 2021 - 2
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