MIXING & DEPOSITING
bars. Wendel mixers, on the other hand – especially if they are equipped with a frequency converter and, if necessary, also with special tools – are very well suited for these dough types.
The best kneading system for an application will also depend on the stickiness of the dough being mixed. This is clearly evident in the category of mixed breads with a rye content of more than 60% and a dough yield of 180. For medium and large batches, the Wendel mixer is a good choice, while for small doughs the spiral mixer, without bottom discharge, may be better suited because dough residues may get stuck during discharge and this would then have to be reworked manually. A Wendel mixer offers better kneading, higher water absorption and lower dough heating in a shorter time than a spiral mixer, according to Diosna. In addition, the heat and energy input with the spiral is significantly higher than with the Wendel mixer, not least because with the spiral both the mixing and kneading phases take significantly longer. However, according to Diosna, the decision about which mixer to use for a particular application should take into account more than just the mixing machine – its interaction with the entire process chain also need to be considered.
The capacities of the individual process steps should be coordinated with each other, as well as with the product range that is to be produced. It makes little sense, for example, to produce large batches if they cannot be processed quickly enough, as the quality of the dough will change. This would require either a concurrent adjustment of subsequent systems or the acceptance of quality fluctuations in the finished product.
In just such a scenario, several smaller batches would keep the problem to a minimum. However, if the same hourly output is to be ensured, more mixers may be needed.
Continuous or batch?
As the other contributors to this article have all pointed out, it is important that bakery operators determine which mixing system is best suited for their specific operation.
“The decision between a spiral or a Wendel mixer will depend on the product and batch size”
The Polin Junior multi-head depositor can help ensure consistent shapes, deposited directly onto a tray.
20 Kennedy’s Bakery Production April/May 2023
bakeryproduction.co.uk
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