New process and ingredient technology for starchless depositing of gelatin gummies
- Product Development
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.
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