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Tweedy™ High Speed Mixer

  • Benefits

    The Tweedy™ is an integrated weighing and mixing system for all types of mechanically developed doughs. Consistent quality is achieved by rapid mixing in small batches under pressure and/or vacuum, while hygienic design and automatic controls contribute to high levels of operational efficiency.

    Versatile Process

    The Tweedy™ mixing process produces high-quality dough for a full selection of products, from high-output pan / tin bread to rolls, buns and pizza bases. It is widely used for burger buns, where precise control of the dough structure and rapid mixing times give the consistency and quality needed in the burger market. 

    Pressure/vacuum mixing controls the dough texture: applying pressure at the start of mixing helps development by trapping more air in the dough, while applying vacuum towards the end of the cycle controls the size of the bubbles and refines the crumb structure. The proportion of pressure and vacuum applied determines whether the dough texture is fine – for bagels, for example; or open – such as baguettes.

    As these proportions are simply altered, it’s easy to switch to a different product. Rapid product changeover is a benefit to every baker, particularly where a variety of products are needed each day. Fast cleaning times, simple maintenance, fully automatic operation and high efficiency through recipe management give the Tweedy™ a competitive edge compared to other methods of dough production.

    Consistently High-Quality Dough

    Consistency is achieved through accurate weighing of ingredients followed by precise control of mixing to time or energy. Dough quality is enhanced and controlled by applying pressure at the start of the mix to assist with dough development and vacuum at the end to promote the creation of gas bubbles.

    Efficient Operation and Low Production Costs

    Short mixing times, small batches and dynamic scheduling minimize downstream waste, giveaway and downtime caused by dough gassing. Product costs are kept low by water absorption rates up to 75% and efficient development of the available protein which produces strong dough from lower protein flour. Automated ingredient feeds and short mixing cycles minimise dead-time, while the design of the bowl and beater - plus the speed of rotation - combine to produce a 3D mixing action that stretches and shears more of the dough for more of the time. The result is rapid structural development, allowing up to 12 batches every hour. 

    Hygienic Design; easy to clean and maintain

    A wash attachment for the beater plus a self-clearing drain valve provide a quick and effective method of cleaning the bowl and lid. The ingredient platform and top of the lid have been designed to minimize the accumulation of debris and make any that does collect very easy to remove. Liquids on the ingredient platform are contained by a fully drained wash-down wet area. A time-saving automatic washout system developed for the mixing bowl gives a really effective cleaning action and eliminates operator involvement.

  • Specifications

    The Tweedy™ is an integrated weighing and mixing system for all types of mechanically developed doughs. Consistent quality is achieved by rapid mixing in small batches under pressure and/or vacuum, while hygienic design and automatic controls contribute to high levels of operational efficiency.

    Range

    Model

    Minimum Batch Size (kg)

    Maximum Batch Size (kg)

    Minimum Output (kg/hr*)

    170 85 170 2,380
    220 110 220 3,080
    275 138 275 3,850
    340 170 340 4,760
    385 193 385 5,390

    *At max 14 mixes / hour (subject to dough characteristics and mix time)

    Options

    Jacketed mixing bowl for extra cooling
    Large capacity flour hopper (for low density ingredients)
    Weigh hopper for additional dry ingredients
    Metered liquid ingredient feeds
    Lid connections for additional ingredients
    Sliding safety gates
    140˚ bowl tilt for through-floor discharge
    Extra hoist tubs
    Oil spray system for dough tub and divider hopper
    Divider dough level sensor

    Integrated pressure-vacuum system for enhanced texture control

    Pressurising the bowl in the early stages of the mixing cycle enhances the action of the oxidizing agents, improving volume, colour and crumb structure. Applying a vacuum in the later stages produces smaller, more evenly distributed cells to give a finer uniform texture. By varying the level and timing of these phases it is possible to control the texture of the final dough to produce anything from a close-textured pan bread to an open baguette. The PV system is automatic and fully integrated into the mixing system.

  • Full Equipment Range
    Mixing  

     

    Industrial bakery equipment tweedy

     

     

     

    Tweedy™ High Speed Mixer

    Tweedy™ T170 Mixer

    Dividing  

     

    Accurist

     

     

     

    Accurist2.1™

    Accurist™ 3000, 5000 & 9000

    Rounding  

     

    conical rounder bakery equipment

     

     

     

     

    Conical Rounder

    Proving  

     

     

     

     

     

    First Prover

    Final Moulding  

     

     

     

     

     

    Multitex4™ Moulder

eSheet: Tweedy™ Mixing Systems

eSheet: Tweedy™ Mixing Systems

Brochure: Bakery Mixing & Forming Systems

Brochure: Bakery Mixing & Forming Systems

White Paper: Improving Loaf Quality

White Paper: Improving Loaf Quality

Complete Bakery Process Lines

Complete Bakery Process Lines

Baker Perkins' range of integrated dough mixing and forming systems has been well proven in demanding, high-output applications around the world.

Lifetime Support for Bakery Equipment

Lifetime Support for Bakery Equipment

Parts, service, upgrades and rebuilds for your Baker Perkins machines for as long as they remain in production.