Mixing/Kneading

Kneading as much as necessary

Mixing operations are continuously repeated process steps in the manufacture of foods. From a technical point of view, they are necessary to ensure homogenisation. When the ingredients involved are of low viscosity in other words liquid the process is called mixing; with highly viscous materials such as dough the process is referred to as kneading.

To ensure a constant dough quality for baked goods, it is important to master the kneading process: this process is referred to as proving. This considers:

  • Kneader types (important are spiral mixers, L-shaped mixers, planetary mixers)
  • Flour grades
  • Initial dough temperatures and
  • the resulting length of application.

The operating times can be selected to suit. Ultimately, the dough kneading time will be changed for example, as it is the time in which the dough rises and is product and manufacturer dependent.

Our products for machine manufacturers in the baked goods industry range from the motor control with PKZ and DIL, or steplessly variable drives with DF/DV, to the attractively priced control of the individual kneaders with easyControl, right up to automation of the baking line with the networked panels.

All recipes can be reliably controlled, and when required can be easily transferred and modified. Ideal in terms of optimum costs, good process yields and ultimately a continuously high level of product quality!