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

We have a great opportunity for a Senior Mechanical Design Engineer here in our Peterborough office - check out the… twitter.com/i/web/status/1…

15 February 2019

New blog: How our starch-free depositing systems are creating many new opportunities for jellies and gummies - from… twitter.com/i/web/status/1…

12 February 2019

We also have openings for #Engineering #graduates; with opportunities to work across the company, we offer a flexib… twitter.com/i/web/status/1…

31 January 2019

We are now accepting applications for our 2019 #apprenticeship schemes, for both #Manufacturing and #Designtwitter.com/i/web/status/1…

31 January 2019

The unique design features and functionality of Baker Perkins’ new servo-driven mechanism for cookie wirecut machin… twitter.com/i/web/status/1…

29 January 2019

We will be at @Prosweets in Cologne from Sunday! Join us in Hall 10.1 (Booth B040) to find out the latest in starch… twitter.com/i/web/status/1…

23 January 2019