Baking&Snack - October 2012 - 90

MIXERS

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needs to be configured appropriately for the absorption of the dough. The RPMs need to be adjusted to get the proper kneading.” Topos’ roller-bar mixers feature a D-shaped bowl, and the bowl’s flat surface improves the kneading action of the dough, he said. To get the proper kneading action, positioning of breaker and roller bars can be reconfigured “We are reducing mix times, which increases throughput per hour,” Mr. Morabito said. “We also are dramatically decreasing the cooling load needed on the bowl. When you are properly kneading, you are not overheating the dough.” Shaffer also engineered an exclusive bowl shape for its roller-bar mixers, known as its Superbowl design that features a curved back to impart less deflection to the bowl sheet, according to Mr. Bartsch. In fact, the company did a finite element analysis (FEA) comparing the older and newer designs. “We had much less deflection in our bowl sheet compared to the U-shaped bowl,” he said. “During the last stages of mixing when you get a lot of dough development, you get a lot of violent action as the mass of the dough hits the back of the bowl. Anytime you can have less deflection in the back, you extend the life of the bowl, the jacket and the other components.

“We have a unique bowl shape for our yeast-raised dough customers that we believe is stronger and, in some cases, has shortened mix times,” Mr. Bartsch continued. According to Mr. Campbell, one of bakeries’ biggest concerns as it relates to mixing is getting consistent dough development in the minimum amount of time. To this end, AMF offers several styles of agitators to match the requirements of specific dough. AMF’s single-point integrated controls ensure the entire mixing and makeup system runs accurately on fresh dough.

Improving continuous mixers
Continuous mixing systems have benefited from recent developments designed to give them greater flexibility, make them easier to clean and enable more opportunities to monitor mixing. The Exact Mixing FX2 continuous mixer from Reading Bakery Systems, Robesonia, PA, provides the versatility that permits manufacturers to make baked potato, corn, wheat and multigrain crisps using the company’s Multicrisp line, according to Jim Warren, director, Exact Mixing. “Now, the snack manufacturer doesn’t have to invest in a new line that only makes one type of product,” he said. “This reduces the risks Clamshell design not only makes this mixer easier to sanitize, but it also allows quicker inspection after cleaning.
Reading Bakery Systems

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Baking&Snack - October 2012

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