PAN BREAD PROCESSING ies or processing can be extremely difficult. " Nigel Morris, head of technology for Royal Kaak, said proper dough handling starts with the mixer. " You would tend to use a slower speed, " he said. " With more time to develop the dough instead of going into a high speed. You can overshoot very quickly in terms of the development with these types of doughs. " And an alternative mixing process may be needed to help the doughs hydrate, which will pay dividends down the line during processing. " If you actually mix the flour with the water just by itself and let it stand for a period of time, it has more opportunity to absorb the water properly. Then in the second stage you add the rest of the ingredients and mix it to a final dough, " Mr. Morris said. " If you do some extra Colored coatings and other markings on bread pans can indicate that the pan has come in contact with allergens. American Pan MIXING PROCESSES AND TECHNOLOGIES YOUR BEST ALLIES FOR SUCCESS KNEADSTER * All stainless steel design * Easy to clean and maintain * VFD controlled tooling and bowl speeds * Energy effi cient * Removable bowl VERYMIX * Intensive production 24/7 * Diversifi ed productions * User-friendly, effi cient HMI * Perfect and fast pre-hydration of powders * Mobile CIP cleaning system Visit us at Booth #1001 THE SPECIALISTS IN VERTICAL AND CONTINUOUS MIXING VMI North America | (816) 708-0654 | www.vmimixing.com/nahttp://www.vmimixing.com/na