Baking & Snack - May 2021 - 78

MIXING

EXTRA CONSIDERATIONS
KEEP MIXING TECH CONSISTENT

When working outside of the box with mixers, other aspects might need to be considered to ensure the product
is mixed properly and equipment is up to the task.
For example, stiff doughs can require more horsepower. If a mixer isn't designed for that, it won't last.
" You're generating more torque, so you need a much
more solid mixer with a larger agitator shaft and more
solid frame, " said Andrew McGhie, director of sales,
Shaffer, a Bundy Baking Solution. " It's the difference
between driving a Prius versus a large SUV. The more
torque, the more risk you have for welds cracking or agitator shaft deflection and excessive reducer load. "
Refrigeration can also come into play as bakers branch
out. Not every application needs to be cooled as it's
mixed, but others, like English muffins, do.
Shaffer's mixers can cool dough with the company's
VerTech Refrigeration Jacket design as well as a refrigerated agitator.
AMF Bakery Systems' mixers also provide cooled
surfaces inside the bowl to keep dough temperature low.
The company's Dough Process System also monitors the
refrigeration system performance throughout the mixing
cycle to ensure consistency.
VMI's horizontal mixers, Verymix 3, are suited with a
double jacket to keep the dough cool during the fast,
high-intensity mixing process.
Process flexibility can also be important, and the mixer
can provide some of that.
" Batch mixing systems with mixers, bowl transport,
rest and cleaning allow complex or even long mixing and
fermentation/resting processes while maintaining high
productivity, from 15 to 16 batches per hour, " said Claire
Auffr├ędou, marketing and digital development, VMI.
Pre-hydration is another technology that not only improves dough quality but at the same time reduces mixing times and cost, explained Kevin Knott, technical sales
manager, Buhler. The company's JetMix pre-hydration
unit can be added to both batch and continuous mixers.
Pairing Zeppelin Systems' DymoMix hydration unit with
WP Bakery Group USA's Kronos digital mixer provides
bakers with repeatable dough quality, more oxygen in the
dough and optimized water absorption while also reducing mixing times and temperatures.
Reading Bakery Systems' most recent change to its
mixing technology is optimizing the instant hydration
technology and expanding the mixing design to support a
variety of applications: bread, buns, cookies, plant-based
meat replacement, instant noodles and candy.

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

tor for its double sigma arm mixers to incorporate delicate ingredients quickly without damaging them. This
opens the door to applications such as nutrition and
protein bars and wirecut cookies with inclusions like
nuts, fruits and chips.
The company's mixers have also found use in glutenfree applications. Typically, these doughs rely on Shaffer's
single sigma arm mixers to incorporate ingredients.
However, they can be mixed in the triple roller bar as well.
" What we've seen in the last few years is that bakers
who have a triple roller bar mixer for bread and buns
want to know if they really need to invest in a new mixer
for gluten-free products, " Mr. McGhie explained. " So
they are experimenting with the triple bar mixer. "
This points to why bakers might use an existing mixer
for applications it wasn't designed for; they are testing
out products they aren't fully committed to yet. Until a
baking company is sure a new product is successful, it
may not be willing to invest in a mixer, so it experiments
with the systems it already has. Versatility in the equipment makes that possible.
For vertical mixers, quick-change mixing tools creates
that flexibility.
" The many tools play on the combinations of various
processes, " Ms. Auffr├ędou said. " A spiral will stretch the
dough and is perfect for making artisan bread with resting time. The whisk will aerate liquid batters and thicken
to make creams or waffles. The pallet will act on dry
dough, such as cookies, biscuits or granola bars. "

HAVING MANY TOOLS AT
THEIR DISPOSAL, BAKERS
CAN SWIFTLY CHANGE
OVER TO NEW PRODUCTS.
Each tools' specific geometry is designed to optimize
the mixer performance for certain applications. Having
many tools at their disposal, bakers can swiftly change
over to new products.
Tonelli designed its planetary mixers specifically to
be universal across applications while its wide range of
tools make changes rapidly.
" They are all quick change bayonet-type devices with
a locking collar system, " said Kevin Wilkinson, North
American sales, Tonelli Group. " It's easy for the operator
to change tools from one product to the next, so the baker might be making cake batter for one hour and then
switch to cookie dough by removing the batter tool and
adding the dough tool. "


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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
Baking & Snack - May 2021 - 3
Baking & Snack - May 2021 - 4
Baking & Snack - May 2021 - 5
Baking & Snack - May 2021 - 6
Baking & Snack - May 2021 - 7
Baking & Snack - May 2021 - 8
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