SP – means flexibility like the one found in the small mixer in combination with the robustness and power of a large quality mixer. Direct movement of bowl and strong drive system are the key ingredients that deliver a supreme and high quality mixing result.
What makes the quality of an optimal dough?
Good raw materials are essential for good doughs as the quality of water and flour significantly influences the dough quality. In addition to the raw materials, optimal mixing ensures the best product quality. Each dough has different requirements, soft doughs require a lot of tension and volume, rye doughs have to be mixed gently. Mixing tools matched to the type of dough increase the quality of the dough.
High dough quality through sophisticated technology
When it comes to dough quality, there is nobody out there who knows the business better than us. Our systems are second to none, both in traditional dough processing relying on stand-alone universal mixers or single batch equipment, and in industrial dough processing with fully automated mixing systems precisely customized to specific production conditions. Our 3-zone mixing principle always ensures optimally mixed doughs.
Oxygen-content
To ensure a strong formation of the gluten network and a dry dough surface, a lot of oxygen has to be added during the mixing process.
Gluten network
An optimally developed gluten network ensures high dough quality and thus also a high baked goods quality.
Water absorption
A short start-up phase allows for quick blending of ingredients. Thus, water is bound before formation of the gluten networks. This ensures a longer freshness and more flavor in the final product.
Features
- Flexible use by means of various mixing tools
- Bowl and mixing tool made from stainless steel
- Better dough quality through 3-Zone-Mixing Principle
– Small batch sizes producible
– Higher oxygen supply
– Homogeneous dough - Easy to clean surface
- Optimal mixing of the ingredients by bowl turning switch (standard)
Products
- Wheat dough
- Mixed-wheat dough
- Mixed rye dough
- Rye dough
Capacity
- Flour 15 – 120 kg (33 – 275 lb)
- Dough 25 – 200 kg (55 – 440 lb)
