Baking & Snack - September 2015 - 103

Continuous mixers create homogenous dough streams continuously feeding
downstream equipment.
Reading Bakery Systems

times and not really be mixing, stretching folding or
kneading," he said. "At slower agitator speeds, the dough
can fall out of the center and get kneaded properly." To
accommodate these varying absorption levels and bakers' ever-present need for flexible equipment, Topos
Mondial's mixers feature adjustable roller bar positioning and variable frequency drives (VFD) that give bakers control over agitator speed and the agitator to bowl
Suiting the mixer design to the mixing action also
improves efficiency. By ensuring that the mixing action
occurring will properly develop the dough inside the
mixing chamber, the mixing can happen quickly with
minimal energy, heat and time. Improved bowl and agitator design improves efficiency and passes other benefits down the line. AMF Bakery Systems' research into
mixer designs has led the company to make its own improvements to its batch dough mixers. "This allows mixers to increase throughput, but even more importantly
decrease mix times," said Larry Gore, director of sales,
AMF Bakery Systems, Richmond, VA. "The increased
throughput allows the mixers to increase yield from the
same production hours. The decreased mix time allows
for product improvements as you can run smaller batches at more batches per hour. This can improve product
quality by allowing the baker to supply fresher dough to
the makeup equipment."

Building the scaffolding
The structure of the dough, what is being developed
in that mixing bowl, is of the utmost importance. Gas

Maximum mix with minimum energy
While bread dough mixing may be all about
gluten development, cookie dough mixing is
predominately about effectively mixing fats
and sugars and the even dispersion of inclusions.
During the creaming process, the machine
mixes fats and sugars to protect those sugars
from moisture. The idea is to get this done
effectively with the maximum amount of mix
for the minimum amount of energy. By knowing the number of revolutions per minute, the
operator knows how much energy is being
put into the dough. This enables bakers to use
energy efficiently. "You don't necessarily need
to mix based on time; it's based on energy,"
said Brett Cutler, technical services supervisor,
Baker Perkins Inc., Grand Rapids, MI.
Energy also comes into play with dispersing
inclusions. Too much energy and the inclusions
will be damaged. Again, it's all about maximum
dispersion with minimum energy. Doughs that
are laden with inclusions, they will mix pretty
easily. If there is a smaller amount of inclusions
then dispersion may be a challenge, according
to Mr. Cutler. Evenness can be measured by
taking multiple samples throughout the mixing
Even dispersion becomes more challenging
the larger the batch. To address this, Shaffer
Mixing, a Bundy Baking Solution, engineered a
new sigma arm design to provide a more thorough mix for large-batch cookie mixers. / September 2015 Baking & Snack 103

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