One of the initial steps in the bread baking process, mixing, is hugely responsible for the quality of your final product. Even if the mixing is done well, a product’s quality will be compromised if the incorrect mixing method is used instead of the one that works best for the ingredient selection and genre of bread.
A new sanitary, high-intensity continuous blender, Model HIM-124-S316, from Munson Machinery provides low to high shear as required for high speed blending and/or homogenizing of dry solids, agglomerates, slurries or pastes when processing food, chemicals, pharmaceuticals or other contamination-sensitive materials.
Many aspects of mixing equipment for snack and bakery applications, including doughs and batters, continue to evolve, including more automated controls, better sanitary design, vacuum/pressure capabilities and shorter cycling times.
As an added safety feature, Ross Tumble Blenders now come standard with motors equipped with electro-magnetic brake. The brake motor allows the tumbling V-cone or double cone vessel to safely decelerate to a complete stop at the proper upright position.