Baking&Snack - September 2012 - 50

NEW HORIZONS BAKING

“When we first ran product through our new proofer and oven, we stood there with our jaws dropping. ”
John Widman, New Horizons Baking

Mixing at the highest level. The Bühler Sanimix creates a homogenous blend of materials in a very short mix time. Available in the form of a paddle- or chopper mixer, the Sanimix is equipped to handle both dry and specialty mixes. With optimal geometry of the trough, the mixer provides consistent and reproducible mixing quality. The heavy duty asymmetrical design is fabricated in stainless steel, and the entire inside of the mixer is seamlessly welded. Sanimix – mixing at the highest level.

Bühler Inc., PO Box 9497, Minneapolis, MN 55440, 763-847-9900, buhler.minneapolis@buhlergroup.com, www.buhlergroup.com

Sanimix MRMA. Highest mixing performance.
Outstanding homogeneity. The optimal relationship between the mixing trough and the mixing tools ensures homogeneous mixing results. Ultimate sanitation. The heavy duty stainless steel design with gap-free and self-discharging mixing chamber prevent product cross-contamination and satisfy the most rigorous standards. Tailor-made. Four machine sizes, two surface ﬁnishes, and numerous options allow an optimal adjustment to individual requirements. High throughput capacity. High mixing capacity due to extremely short mixing and fast discharge times. Easy maintenance. Easy to operate, easy to clean.

Sponges are automatically dumped from the troughs into the back of the two-way tilt bowl mixers. Because of their open frames, they are easier to clean, Mr. Widman said. Two ShickUSA 600-lb scales — one for flour and one for all other dry ingredients — feed each mixer from above. After mixing for 9 to 10 minutes, the dough tumbles into a traversing batch dough pump that moves back and forth between the two mixers. A Shaffer programmable system monitors the mixers motors’ RPMs, torque and other factors to ensure optimum dough development. “We find that smaller batches are better,” Mr. Widman said. “You get more consistent products.” The dough streams up a selftracking belt conveyor to the hopper of an AMF 8-pocket extruder divider, which makes 132 cuts to produce 1,040 pieces a minute. After traveling along rounder bars and through a flour dusting station, the pieces receive a 30-second intermediate proof. Next, the dough balls slide down positioning chutes and through a sheeter-moulder before dropping onto pans that each hold 32 pieces in an 8-by-4 configuration. The pans pass under a Laramore flour recovery system and are aligned by a Burford pan shaker.

Jaw-dropping buns
The pans travel to a 9,000-sq-ft room that houses a BakeTech conveyorized proofer and oven. Before installing the system, New Horizons’ engineering department consulted with the bakery’s sanitation staff to determine the exact locations for floor drains in the proofer and even on the type of coating to protect the floor. The old system was so mechanical and needed so much grease that it took a full 32 man hours for sanitation and preventive

Innovations &for a/ better2012 50 / Baking Snack September world.
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Baking&Snack - September 2012

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