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380 Old West Penn Avenue
Robesonia, PA 19551
Vereinigte Staaten von Amerika

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Telefon: +[1] 610 693 5816
Fax: +[1] 610 693 5512

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Produktbeschreibung

Continuous Mixing is the process of continuously metering ingredients directly into the mixing chamber and as a result, generating a continuous stream of mixed product at the exit of the mixer. The mixing may be done in stages to ensure all ingredients are incorporated properly. The Continuous Mixing process eliminates the problems associated with batch cycles and produces a consistent product all day, every day.

HDX Continuous Mixer
The HDX or High Development Continuous Mixer is designed to first mix all ingredients into a uniform mass with a twin screw mixer. In a separate section the dough is kneaded to the proper development level with a single screw mixer. This mixer is designed specifically to manufacture highly developed dough at low temperatures. The HDX Mixer is ideal for products such as buns, breads, rolls, English muffins and similar products.

MX Continuous Mixer
The MX Continuous Mixer offers intense, efficient mixing using a cutting action for products requiring high energy mixing. The MX Continuous Mixer is particularly well suited for high moisture / high fat content doughs such as icings, cremes, batters, fillings and low viscosity mixtures. It is also used for products where inclusions are a large portion of the recipe. Inclusions can be added near the exit of the mixer to obtain a uniform mix with no damage.

Hydrobond Technology
The Exact Mixing Hydrobond Technology brings liquids and a dry ingredient stream (typically flour) together quickly, with little temperature gain. It can be used with a continuous mixer to make the mixing process more efficient or with a pre-hydration system to mix flour, minors and water directly into a brew holding tank. This system speeds up the continuous process allowing for the use of a shorter mixer, which means a smaller footprint lower equipment costs, and lower energy costs.