Baking & Snack - October 2021 - 90

MIXERS
Automated systems like recipe programming are
removing the reliance on operator knowledge and
expertise.
" Operators can adjust pre-set tool rotation speeds,
but more and more the equipment is enabled to set the
right speed for the right recipe, " said Claire Auffrédou,
marketing and digital development, VMI. " Motors fitted
with a drive thus allow this accurate adjustment from
the HMI, but it requires a good knowledge of the process.
Another way to guarantee an optimal setting of the
machine when changing applications is to use the recipe
programming mode. "
With a touch control panel, VMI mixers have intuitive
Running mixers at
maximum capacity
for long periods of
time will shorten
their life, so it's
recommended that
bakers stay within
specifications.
Tonelli Group
" For example, if the products you are now producing
are requiring soaked grain you may need a way to load
those grains into the mixer, an ingredient door in the
canopy and a trough hoist, " Mr. McGhie said. " Some of
those can be retrofitted, but some are better included in
the original mixer design. "
Motor size is another feature on the mixer that bakers
need to keep an eye on for the future. If bakers expect
to branch into doughs that are stiffer such as healthier
cookie or bar doughs, they may want to consider increasing
the size of the mixer motor to provide some
flexibility for that product extension.
Making space for future products, however, requires
mixers that can adjust quickly. This often relies on speed,
time and temperature.
" The operator is limited to changes in mix times at
low and high speeds and temperature, " said Kevin Knott,
technical sales manager, Bühler Inc. " If unusual product
mix situations arise, then a reduction in mix capacity or
even line capacity may be required. "
While mixers with only three fixed speeds may have
difficulty adapting to changes in products, variablespeed
ones can provide more flexibility.
" Some models have a variable-speed system where
you can adjust to the rotation speed that you need, depending
on the ingredients in the bowl, " Mr. Frederiksen
said. " This enables you to be creative and get the exact
mixing result that you desire. "
For continuous mixers, Mr. Risser explained that
the most common adjustments when jumping between
products is the shaft speed and the rate of dough
production.
" This would be similar to adjusting the mix time in
a batch process, " he said. " In the Exact Continuous
Mixers, the mixing shaft configuration can be changed
to account for changes in the product mix. This is usually
only done in extreme cases, but it does give the
mixing system possible applications beyond their first
intended use. "
90 Baking & Snack October 2021 / www.bakingbusiness.com
dough. As dough is mixed, bakers can follow the energy
curve until it peaks, which marks when the dough has
been developed.
" Clever programming of the mix to energy cycle provides
a lot of flexibility on the dough development curve
but also allows the torque being generated to be limited
to the design limitations of the mixer, " Mr. McGhie said.
Rapidojet doesn't use a traditional mixing tool to develop
dough. As dry ingredients fall, liquid ingredients
hit them at high speeds, instantly hydrating and developing
gluten. This process cuts down on mix time in the
final mixer and avoids energy spikes.
" Since there is no friction imparted upon the dough
or batter produced by Rapidojet, final consistency
is always ensured and the need for ice or glycol
is
recipe programming with pre-set mixing parameters
that result in consistent dough and energy consumption.
And for vertical mixers, there is always the option to
change mixing tools to suit different products, as Mr.
Wilkinson pointed out.
Easing up on the mixing
The more horsepower needed for stiffer doughs, the
more wear bakers can put on the machine. Mixer configuration
and mixing to energy can ease that burden.
" We're trying to be more efficient in our bowl and arm
configuration, which allows us to shorten our mixing
time and speed, " Mr. Morabito said. " With that efficient
design, you're pounding the machine less, and you're
running it less. "
Mixing to energy rather than time refers to running
the mixer until a target level of energy is imparted to the
ROBUST MIXERS WON'T
LAST IF THEY AREN'T
PROPERLY MAINTAINED.
http://www.bakingbusiness.com

Baking & Snack - October 2021

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

Baking & Snack - October 2021 - Intro
Baking & Snack - October 2021 - 1
Baking & Snack - October 2021 - 2
Baking & Snack - October 2021 - 3
Baking & Snack - October 2021 - 4
Baking & Snack - October 2021 - 5
Baking & Snack - October 2021 - 6
Baking & Snack - October 2021 - 7
Baking & Snack - October 2021 - 8
Baking & Snack - October 2021 - 9
Baking & Snack - October 2021 - 10
Baking & Snack - October 2021 - 11
Baking & Snack - October 2021 - 12
Baking & Snack - October 2021 - 13
Baking & Snack - October 2021 - 14
Baking & Snack - October 2021 - 15
Baking & Snack - October 2021 - 16
Baking & Snack - October 2021 - 17
Baking & Snack - October 2021 - 18
Baking & Snack - October 2021 - 19
Baking & Snack - October 2021 - 20
Baking & Snack - October 2021 - 21
Baking & Snack - October 2021 - 22
Baking & Snack - October 2021 - 23
Baking & Snack - October 2021 - 24
Baking & Snack - October 2021 - 25
Baking & Snack - October 2021 - 26
Baking & Snack - October 2021 - 27
Baking & Snack - October 2021 - 28
Baking & Snack - October 2021 - 29
Baking & Snack - October 2021 - 30
Baking & Snack - October 2021 - 31
Baking & Snack - October 2021 - 32
Baking & Snack - October 2021 - 33
Baking & Snack - October 2021 - 34
Baking & Snack - October 2021 - 35
Baking & Snack - October 2021 - 36
Baking & Snack - October 2021 - 37
Baking & Snack - October 2021 - 38
Baking & Snack - October 2021 - 39
Baking & Snack - October 2021 - 40
Baking & Snack - October 2021 - 41
Baking & Snack - October 2021 - 42
Baking & Snack - October 2021 - 43
Baking & Snack - October 2021 - 44
Baking & Snack - October 2021 - 45
Baking & Snack - October 2021 - 46
Baking & Snack - October 2021 - 47
Baking & Snack - October 2021 - 48
Baking & Snack - October 2021 - 49
Baking & Snack - October 2021 - 50
Baking & Snack - October 2021 - 51
Baking & Snack - October 2021 - 52
Baking & Snack - October 2021 - 53
Baking & Snack - October 2021 - 54
Baking & Snack - October 2021 - 55
Baking & Snack - October 2021 - 56
Baking & Snack - October 2021 - 57
Baking & Snack - October 2021 - 58
Baking & Snack - October 2021 - 59
Baking & Snack - October 2021 - 60
Baking & Snack - October 2021 - 61
Baking & Snack - October 2021 - 62
Baking & Snack - October 2021 - 63
Baking & Snack - October 2021 - 64
Baking & Snack - October 2021 - 65
Baking & Snack - October 2021 - 66
Baking & Snack - October 2021 - 67
Baking & Snack - October 2021 - 68
Baking & Snack - October 2021 - 69
Baking & Snack - October 2021 - 70
Baking & Snack - October 2021 - 71
Baking & Snack - October 2021 - 72
Baking & Snack - October 2021 - 73
Baking & Snack - October 2021 - 74
Baking & Snack - October 2021 - 75
Baking & Snack - October 2021 - 76
Baking & Snack - October 2021 - 77
Baking & Snack - October 2021 - 78
Baking & Snack - October 2021 - 79
Baking & Snack - October 2021 - 80
Baking & Snack - October 2021 - 81
Baking & Snack - October 2021 - 82
Baking & Snack - October 2021 - 83
Baking & Snack - October 2021 - 84
Baking & Snack - October 2021 - 85
Baking & Snack - October 2021 - 86
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Baking & Snack - October 2021 - 89
Baking & Snack - October 2021 - 90
Baking & Snack - October 2021 - 91
Baking & Snack - October 2021 - 92
Baking & Snack - October 2021 - 93
Baking & Snack - October 2021 - 94
Baking & Snack - October 2021 - 95
Baking & Snack - October 2021 - 96
Baking & Snack - October 2021 - 97
Baking & Snack - October 2021 - 98
Baking & Snack - October 2021 - 99
Baking & Snack - October 2021 - 100
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Baking & Snack - October 2021 - 140
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