WATER COOLING SYSTEM WITH WATER DOSING

Bakery chiller systems let you maintain optimal product temperatures so that you can make consistent batches of dough. Using a commercial water chiller for bakery applications has become incredibly important in the food production industry. Commercial chillers are used in the bakery industry for several applications:

  • To cool high speed mixer: Chilled water is pumped through a jacketed portion of the base to keep the flour mixture cool
  • To cool frosting and fillings: Chilled water is used to remove the heat to bring the product temperatures down so they can be used in the final bakery product
  • To chill water for dough mixing applications: The water chilling system is combined with a temperature control unit (Dosing System)

Water cooling system for bakery and food production applications lets you maintain temperature. This is important to facilitate a stable environment for controlling yeast growth in the dough batching process. As controlled water temperature is important for the consistent dough batching process We use tanks that provide a buffer. This means that we have a steady water temperature to minimize any inconsistencies in yeast growth.

MIXING

Dough mixing can be viewed as a simple reaction in which the reactants transform into a homogeneous and aerated dough. The mixed dough consists of continuous (gluten) and discontinuous or dispersed (air cells) phases. Ideally, this mechanical process creates a viscoelastic mass that has optimum dough handling properties and gas retention capacity, essential for product expansion during proofing and oven spring.

Mixing is a crucial step in all dough systems used for the manufacture of yeast & non yeast leavened baked goods. It is critical to obtain the right rheological properties and consistency of the dough for the production process to run smoothly, as well as achieve the desired finished product quality

SPONGE AND DOUGH SYSTEMS

The sponge is mixed first and then ferments. The second mix is dough mixing, where the objective is to develop the gluten.

STRAIGHT DOUGH & NO TIME SYSTEM

Dough mixing happens only once.

CONTINUOUS MIXING DOUGH SYSTEM

The first mixing is a blending step which is not intensive in nature; the goal here is to distribute and incorporate ingredients evenly. After a set time in a fermentation and holding tank a second a second mining step occurs. This is mechanically intensive, since the goal is to develop the gluten.

Different mixers can be used in making bread dough. Capacity (output of dough per hour) energy consumption, rpm, acquisition cost, level of process control, hygienic design, are some features those high-speed bakers often consider buying dough mixing equipment

  • CONTINUOUS MIXER
  • HORIZONTAL MIXER (batch operation)
  • SPIRAL MIXER (batch operation) with changeable tooling, Bottom Discharge, Carousel …
  • TWEEDY MIXER (batch operation)
  • TWIN ARM MIXER (batch operation)
  • FORK ARM MIXER (batch operation)