MARKETPLACE NETWORK EQUIPMENT
Analyze Your Mix for Dough Consistency
Avoid potential losses in downtime and cripples
The new MIXATRON III is designed to collect, store and display data on dough consistency as it is being mixed. Using an established specification curve, the MIXATRON III takes the energy data from the current mix and compares it graphically against the standard. Errors in the amount or weight of flour, water, sugar, shortening, etc.; or large changes in dough temperature that are caught early in the mixing cycle allow adjustments to be made quickly - avoiding potential loss in downtime and/or cripples. Changes in the absorption and /or mixing requirements for new shipments of flour can also be seen more readily.
a division of
800-669-4092
1230 Taney North Kansas City, MO 64116 info@breddo.com • www.breddo.com
Sales Parts Service Nationwide
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Contact Lily O’Kane at: Ph: (630) 717-8811 or Fax: (630) 717-8822 email: lokane@sosland.com
www.pavailler.com pavaillerusa@aol.com (301)605-7305
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AUGUST 11 · BAKING BUYER · 67
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Table of Contents for the Digital Edition of bakingbuyer - August 2011