During BakingTech 2017, the American Society of Baking presented several Innovation Awards to celebrate leadership in bakery equipment, technology, ingredients and more.
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.
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