Baking&Snack - February 2014 - 95

absorption. These three elements
can cut mix times, maintain dough
temperatures and use less energy in
the process. "When you are properly
configured, you properly knead the
dough instead of just sending the
dough on a ride around the bowl,"
said Damian Morabito, president.
Maintaining dough temperature
also means the mechanical forces in
the bowl will not amp up the heat of
the ingredients. "Consistency comes
down to dough temperature and
providing consistent dough temperature," said Terry Bartsch, vice-president sales, Shaffer, a Bundy Baking
Solutions company, Urbana, OH. To
help with this critical component,
Shaffer offers bakers a refrigerated
agitator system. Mr. Bartsch said
this unit can reduce final dough
temperatures between 4 and 6 F°.
Zeppelin Systems USA discovered
an added function of pre-hydrated
flour. By running its water-and-flour
mixture through a heat exchanger,
Zeppelin Systems cools the hydrated
flour to 35 F° before adding it to the
rest of the ingredients in its continuous mixing system, Codos Technology. This helps control temperature
spikes in the bowl without having
to rely on other refrigeration techniques like ice or CO2.
To improve bowl cooling,
Oshikiri Corp. of America, Philadelphia, developed a new jacket
style for its horizontal mixers that
improves heat transfer. This passthrough system pulls heat away
from the dough, transfers glycol
through an inlet-outlet system that
migrates the fluid side to side within
the bowl's jacket, according to Tim
McCallip, general manager.
Yeast-raised dough, being a living product, is less forgiving than
cookie dough. The longer they sit
around, the more they change. "If
you have a smaller batch and it's
coming out more frequently, then
it's fresher," said Kevin Wilkinson,
North American sales manager,

Tonelli Group, Parma, Italy. The
company's planetary mixers can do
about four batches per hour, twice
as many as conventional equipment.
With high speeds, Advanced
Food Systems, Columbus, OH, has

slashed mixing time. According to
Denny Vincent, president, a pizza
dough that once took 10 minutes to
mix now only needs two minutes in
the bowl. These short times enable
bakers to run smaller batches more

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.
Visit us:
SNAXPO - March 1-4, 2014 in Dallas, TX; Booth 1103.
ASB - March 2-4, 2014 in Chicago, IL.
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.

For more information, see Page 141

Innovations for a better world.
www.bakingandsnack.com / February 2014

Baking & Snack 95

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Baking&Snack - February 2014

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