Successful remote on-line machinery commissioning and start-up
- Product Development
But there’s absolutely no reason why the Tweedy™ and its attributes of consistent quality, rapid mixing, efficiency at low cost, automatic control and hygiene should not be harnessed for other processes, including liquid sponge, sponge and dough, and sourdough.
Liquid sponge is perhaps the simplest way of incorporating fermented flavours into bread products: we have a proven ability to install equipment for the automatic addition of up to 50% liquid sponge direct into the mixer at rates of anything up to 200kg every 30 seconds. Tweedy™ mixers are widely used around the world to mix dough for burger buns, a product to which liquid sponge is often applied.
The sponge and dough process, widespread in many parts of the world, is conventionally handled in large roller bar mixers with a batch capacity of up to 1.5 tonnes. Up to half of that can be the premix – not easy to load into a large mixer.
The Tweedy™, by comparison, has smaller batches mixed much more rapidly – up to 12 batches every hour, compared to three or four on a bar mixer.
The high shear and efficient gluten matrix development of Tweedy™ mixing also means there is the potential to use flour with a lower protein level than in a roller bar mixer, or eliminate additions of vital wheat gluten – both meaningful cost savings.
Finally, sourdough. Again, this presents no problem to the Tweedy™ process – the relatively small quantities of starter culture can easily be pumped or tipped into the bowl.
Bakers agree that the high-speed mixer does nothing different, it just does the job faster - so the decisive factors governing purchase choice can swing in favour of the Tweedy™.
Alongside its versatility, Tweedy™ mixers offer fully automatic feed and discharge, recipe management without operator intervention, and a comprehensive automatic control system. Because mixing is rapid and batch sizes small, the dough is passed through the divider to the prover while it is fresh and before fermentation can begin, ensuring better product consistency. A new cooling jacket for the bowl allows final dough temperatures to be controlled when used in hot climates, while hygiene and maintenance are simple – a wash-in-place system for the bowl and lid is much more thorough and rapid than manual cleaning.
All these claims can be verified on your own production line. A pilot scale Tweedy™ mixer, accompanied by a Baker Perkins food technologist, can be sent anywhere in the world for trials with your own ingredients and recipes.
This follows our award last year of UK government funding to further develop twin-screw extrusion capabilities to p… twitter.com/i/web/status/1…29 March 2021
This week, Matt is working on the development of a dry fibrated TVP product in our Innovation Centre. This is a ver… twitter.com/i/web/status/1…29 March 2021
Over the course of the COVID-19 global pandemic, Baker Perkins has refined the capability to remotely commission an… twitter.com/i/web/status/1…22 March 2021
Technology ensuring equipment is Industry 4.0 Ready is being fitted as standard to all new Baker Perkins machinery:… twitter.com/i/web/status/1…08 March 2021
Baker Perkins has improved process control, performance and hygiene on all units in their Co-Ex Master co-extrusion… twitter.com/i/web/status/1…23 February 2021
Tomorrow (Feb 10th) is the final day to register for the American Society of Baking's virtual BakingTECH 2021 next… twitter.com/i/web/status/1…09 February 2021
Baker Perkins Limited, Manor Drive, Paston Parkway, Peterborough, PE4 7AP UK, Registered in England: No. 5708493
© 2021 Baker Perkins. All rights Reserved.
Web Design by Studio 24