This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Sponsored Article

New Tweedy mixers for test bakeries and laboratories

05 June 2017

Two machines for test bakery and laboratory applications have been added to the range of Baker Perkins Tweedy bread dough mixers.    The Tweedy 8 and Tweedy 20 have maximum batch capacities of 8 and 20kg respectively. 

They are intended for use by high-output bakeries for development work on new products; ingredient suppliers working on new formulations to improve high-speed mixing; and research organisations studying high speed mixing and other aspects of the bread making process. Applications in artisan scale bakeries, bagel, pastry and other bakery sectors are also anticipated. 

The small batch size is ideal for research and testing purposes: a viewing port in the lid allows progress of the mix cycle to be monitored and process parameters can be repeatedly changed to analyse and assess results. For even greater flexibility the batch size may be reduced by up to 50% without affecting the process. 

All the important process control features found on the production mixers are incorporated, including variable speed control and pressure-vacuum mixing for enhanced texture control. This allows exact replication of the process of production scale systems, enabling new product developments to be successfully scaled up to full production.   

The machine is compact with an integrated control panel and mounted on wheels for portability. The mixing bowl has an electric tilt mechanism for easy discharge. Control is by an HMI with full process visualisation, and there is network connectivity for data capture.

Tweedy mixing systems are widely used for the complete range of pan and tin bread doughs including white, brown, wholemeal, multigrain and mixed rye loaves. The largest has a 385kg batch capacity and an output up to 5,400kg/hr while the smallest offers a 170kg batch size and 2,400kg/hr. There is also the Tweedy 50 for small batch production. 

Several integral features make the Tweedy process ideal for many other products, including burger buns, pizza, artisan-style and hearth breads, baguette, focaccia, ciabatta, batter, rye, soda, pita, brioche, breadcrumbs, bagels and sweet rolls.  The scope is still being extended.

www.bakerperkins.com


Contact Details and Archive...

Print this page | E-mail this page

MOST VIEWED...


Article image Is it possible for an automated system to run so efficiently you forget it’s there?

Djurdjevic is a meat production company based in Serbia. To achieve its goal of offering high quality meat products to its local community the company has developed a state-of-the-art facility that  is able to handle all aspects of meat processing and production. Quality and safety are some of its priorities. Full Story...

Article image Anheuser-Busch InBev’s distribution strategy model

Over the past 10 years Anheuser-Busch InBev (A-B InBev) has grown its global distribution network using a strategy which goes against the grain for traditional brewery specifications. In place of cost and time intensive permanent structures, it has adopted a design-driven approach in partnership with Herchenbach, a manufacturer of temporary buildings and semi-permanent warehouses. Full Story...

What role does refrigeration play in the supply chain?

A recipe for continuous improvement success

Transparency will shape the food agenda

https://eclipsemagnetics-mail.com/p/4G37-24D/free-site-survey