Blog: Using the Tweedy™ Mixer for other doughs
Our stand featured the NEW Tweedy™ mixer – completely redesigned to improve hygiene and ease of operation – as well as a NEW washdown version of the Accurist2.1™ dough divider. Also on show was our best-selling Multitex4™ bread moulder.
Biscuit exhibits included the NEW TruBake™ direct convection oven. This uses an improved version of Baker Perkins’ well-proven convection baking system inside a more hygienic and better engineered oven body.
Baker Perkins' bread lines use fast and efficient mixing along with gentle dough handling to maximize dough development and plant efficiency. The result is low overall production costs combined with either improved quality or reduced ingredient costs – or both.
Extensively redesigned to improve hygiene, operation and maintenance while retaining the established Tweedy™ mixing process.
Output from 2,380 to 5,390kg/hr
Pressure-vacuum mixing for optimum volume and crumb structure
Automatic wash-in-place system
Easy-to-use control system with process visualisation, recipe management, plant scheduling, alarm management and data acquisition
Output up to 10,800 loaves per hour
Servo-controlled ram reduces dough pressure for improved quality
Maintained accuracy of 2.5 to 3.5g SD (=/-0.7%) on 900g pieces.
‘Foam-and-rinse’ cleaning of all internal and external components
Ram, knife and dies last up to 24,000 hours between replacements
The Multitex4™ moulder combines gentle dough handling with high-efficiency panning to deliver an immediate and measureable improvement in bread quality or ingredient costs.
Output up to 6,000 pcs/hr
Low-stress sheeting and moulding improves volume, colour and crumb structure to improve quality and/or reduce ingredient costs
High-efficiency panning on single- or four-piece bread
Simple, calibrated adjustments and captive panning attachments for rapid changeover
Handles doubles without jamming, sticking or smearing to allow continuous running
Baker Perkins offers a full range of biscuit equipment for mixing, forming and baking, plus high-speed cream sandwiching. Lines can be configured for high-output, high-efficiency manufacture of every type of biscuit, cookie and cracker. Recent developments have focussed on improving hygiene, especially in the forming and baking areas.
The new TruBake™ oven has a redesigned and re-engineered body with improved hygiene and ease of maintenance. It uses an enhanced version of the well-proven Baker Perkins direct convection heating system with the option of a radiant heating system for soft products.
Widths up to 1.6m
High-efficiency direct convection heating system
Optional radiant heating mode
Stainless steel covers and cleanout doors every 2.1m
Easy to operate and maintain
HS mixers combine unbeatable mixing performance with high levels of automation, ease of use and ease of cleaning.
Batch sizes up to 1,300kg soft dough/1,210kg hard
Durable one-piece cast steel blade
Rapid ingredient dispersion and efficient mixing
Complete automatic discharge
Easy to operate, clean and maintain
New blog: Using the Tweedy Mixer for other doughs, including liquid sponge, sponge and dough, and sourdough… twitter.com/i/web/status/9…19 October 2017 16 October 2017
Modern cooking of sweets can take 10 seconds. I can’t see my sales ability capable of keeping up! Cutting edge tech… twitter.com/i/web/status/9…12 October 2017
New blog: Why starchless depositing is the right choice for a start-up confectionery business -… twitter.com/i/web/status/9…25 September 2017
The ServoForm Mini: a small batch depositor ideal for functional and medicated confectionery:… twitter.com/i/web/status/9…14 September 2017
Update: please note that FoodStream's Extrusion Technology Course in Switzerland is now taking place in February:… twitter.com/i/web/status/9…30 August 2017