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Dough Mixing Equipment
Dough mixing is a process in which flour and water are mixed until gluten is developed, a result of the enhanced interaction between dispersed and hydrated gluten-forming proteins. It’s quite different from batter mixing due to differences in their respective formulations—specifically, the proportion between dry and liquid ingredients.
MDD 100 Benier Mixer
Mechanical Dough Developers are for industrial bakers who want to produce high-quality dough in a short time with a small footprint. This automated mixing system, including ingredient and dosing system is the next level in dough kneading. Vacuum and pressure cutting allows complete control over the final product structure.
MDD 100 Benier Mixer
- Flour: 100 kg/batch
- Dough: 185 kg/batch
- Dough output 2.200 kg/hr
- For a wide variety of breads, doughs and hydrates.
- High capacity; low end-beginning effect.
- Vacuum and pressure mixing for control over dough and product structure.
- Consistent dough, batch after batch.
- Lower product costs.
- Improved product output.
- Reproducible quantity and quality.
- Lower operating costs.
- High ROI (higher water adsorption).
- Lower labour costs.
- Production is less dependent on the operator.
- Unique design of main bearing seal for quick and easy maintenance.
- Improved hygiene, closed mixing.
- Low noise operation <73dB (A).
- Easy to clean (CIP).
MDD 125 Benier Mixer
Mechanical Dough Developers are for industrial bakers who want to produce high-quality dough in a short time with a small footprint. This automated mixing system, including ingredient and dosing system is the next level in dough kneading. Vacuum and pressure cutting allows complete control over the final product structure.
MDD 125 Benier Mixer
- Flour: 125 kg/batch
- Dough: 225 kg/batch
- Dough output 2.700 kg/hr
- For a wide variety of breads, doughs and hydrates.
- High capacity; low end-beginning effect.
- Vacuum and pressure mixing for control over dough and product structure.
- Consistent dough, batch after batch.
- Lower product costs.
- Improved product output.
- Reproducible quantity and quality.
- Lower operating costs.
- High ROI (higher water adsorption).
- Lower labour costs.
- Production is less dependent on the operator.
- Unique design of main bearing seal for quick and easy maintenance.
- Improved hygiene, closed mixing.
- Low noise operation <73dB (A).
- Easy to clean (CIP).
MDD 200 Benier Mixer
Mechanical Dough Developers are for industrial bakers who want to produce high-quality dough in a short time with a small footprint. This automated mixing system, including ingredient and dosing system is the next level in dough kneading. Vacuum and pressure cutting allows complete control over the final product structure.
MDD 200 Benier Mixer
- Flour: 200 kg/batch
- Dough: 350 kg/batch
- Dough output 4.200 kg/hr. Can be increased to 225 – 385 – 4.620
- For a wide variety of breads, doughs and hydrates.
- High capacity; low end-beginning effect.
- Vacuum and pressure mixing for control over dough and product structure.
- Consistent dough, batch after batch.
- Lower product costs.
- Improved product output.
- Reproducible quantity and quality.
- Lower operating costs.
- High ROI (higher water adsorption).
- Lower labour costs.
- Production is less dependent on the operator.
- Unique design of main bearing seal for quick and easy maintenance.
- Improved hygiene, closed mixing.
- Low noise operation <73dB (A).
- Easy to clean (CIP).
Wafer Batter Mixing System
Wafer batter mixing system is for mixing wafer dough homogenously and for feeding it in a full automatic manner to one or more automatic wafer ovens
Wafer Batter Mixing System
- Homogeneous mixing and storage of wafer batter
- Transfer of filtered batter to wafer baking oven under photocell control
- Optional: Flour and water dosing system
Sponge and Sourdough Fermentation Tanks
We supply individual fermentation tanks, as well as fully automated plants with CIP for the continuous production of sourdough. Our liquid ferment tanks operate from wheat and rye flour / with Clean starters or Yeast dough / on single or 3 feeds cycle. Each individual tank permits to Mix / Ferment / and Cool the preparation for holding. Ingredients are metered, mixed and homogenized thanks to the impeller and the agitation tools. The mix ferments upon a set time of 3 to 24 hours. The fermentation process is controlled with set temperatures and time, and/or by continuously monitoring the pH value. The mix is then cooled for holding to a given temperature of 4 to 6°C. For the preparation of “levain”, the batch is homogenized with 20-30 % yeast dough (mother). For continuous applications, the yeast dough is automatically circulated between tanks enabling for complete cleaning and ensuring continuous production at same time.
Sponge and Sourdough Fermentation Tanks
- Single or 3 feeds cycle with Clean starters or Yeast dough
- Continuous monitoring of the pH
- Cooling to 4°C
- Easy to integrate and to extend
- Hygienic & CIP-able
- Industrials Fermenters 1 000 to 7 000 l – cap. 1 000 to 80 000 Kg /24h
- Individual Fermenters 300 – 500 l