Share

New Tweedy™ mixers for test bakeries and laboratories

New Tweedy™ mixers for test bakeries and laboratories

Two machines for test bakery and laboratory applications have been added to Baker Perkins’ range of Tweedy™ bread dough mixers. The Tweedy™ 8 and Tweedy™ 20 have maximum batch capacities of 8 and 20kg respectively.

They are intended for use by high-output bakeries for development work on new products; ingredient suppliers working on new formulations to improve high-speed mixing; and research organisations studying high speed mixing and other aspects of the bread making process. Applications in artisan scale bakeries, bagel, pastry and other bakery sectors are also anticipated.

The small batch size is ideal for research and testing purposes: a viewing port in the lid allows progress of the mix cycle to be monitored and process parameters can be repeatedly changed to analyse and assess results. For even greater flexibility the batch size may be reduced by up to 50% without affecting the process.

All the important process control features found on the Tweedy™ production mixers are incorporated, including variable speed control and pressure-vacuum mixing for enhanced texture control. This allows exact replication of the process of production scale systems, enabling new product developments to be successfully scaled up to full production.

Both machines are compact with an integrated control panel and mounted on wheels for portability. Control is by an HMI with full process visualisation, and there is network connectivity for data capture.

Tweedy™ mixing systems are widely used for the complete range of pan and tin bread doughs including white, brown, wholemeal, multigrain and mixed rye loaves. The largest has a 385kg batch capacity and an output up to 5,400kg/hr while the smallest offers a 170kg batch size and 2,400kg/hr. Several integral features make the Tweedy™ process ideal for many products, including burger buns, pizza, artisan-style and hearth breads, baguette, focaccia, ciabatta, batter, rye, soda, pita, brioche, breadcrumbs, bagels and sweet rolls.

Read more

Tweedy™ Laboratory Mixers

Contact Us

   

Contact Form

Office Locations

Baker Perkins Worldwide

Latest News

A big THANK YOU to the volunteers from @BakerPerkins today. Four staff members attended the Ducks Enterprise challe… twitter.com/i/web/status/1…

06 December 2018

What is the key to successful starch-free depositing? Experience. bakerperkins.com/news/experienc… https://t.co/Xpw9UqRN9W

26 November 2018

New appointments strengthen our Sales and Aftermarket teams for North America: Tammy Christian has been appointed… twitter.com/i/web/status/1…

15 November 2018

Our stand at @GFManufacturing is set up and ready ahead of the show starting tomorrow; we'll be here highlighting o… twitter.com/i/web/status/1…

05 November 2018

Production flexibility: Baker Perkins' ServoForm starchless depositing systems are capable of producing both hard c… twitter.com/i/web/status/1…

22 October 2018

Blog: There is a key difference between producing conventional and functional confectionery - output requirements f… twitter.com/i/web/status/1…

03 October 2018