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Spiral mixer tackles dough kneading challenges

28 May 2019

A new spiral mixer from VMI has been specially designed to meet the dough kneading challenges faced by small and medium-sized bakery businesses. 

Traditionally it has been necessary to intervene when the dough is being kneaded and make a number of adjustments to achieve the desired results, This could involve changing the direction of the bowl, increasing or decreasing the mixing speed or by simply adding water.

With its new Genius spiral mixer VMI set out to produce a perfect mix in less than four minutes without the baker having to step in. The shape of both the bowl and spiral was changed for dough capacities of between 80 and 120kg. The shape of the tool, its diameter and position in the bowl were also reworked.

Apart from a considerable reduction in kneading time the mixer – thanks to its double transmission – which is standard on the 80, 120 and 160 models, has been designed to handle all types of dough including highly hydrated doughs and the most resistant based on strong flours.

Other functions of the mixer allow water to be introduced before and during the kneading process.

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