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DOUGH MIXERS
The mixing stage is of great importance in biscuit-making technology, as a good process starts from the
head of the line. In the mixing stage, all ingredients must be uniformly and evenly incorporated in a
consistent mass and transformed into a dough which can be processed by the next set of machines.
Various mixing machines are available, according to the type of dough to be handled. They include:
Horizontal mixer, suitable for hard sweet and rotary moulded biscuit dough.
Vertical mixer, mainly used for cracker production, especially for the sponge and dough process.
Planetary mixer, particularly suitable for soft dough, mainly for wire cut or deposited products; it can also be
used for rotary moulded dough.
Spiral mixer, much used in the bread industry, it is also suitable for rotary moulded dough.
Each of these mixing systems has its advantages and disadvantages, so the choice of the mixer type, size
and performance must be carefully evaluated by our specialists.
HORIZONTAL MIXERS : Mixing arm is parallel to floor .
VERTICAL MIXERS: Mixing arm is perpendicular to floor
SPIRAL MIXERS: Mixing arm is in spiral shape
PLANETARY MIXERS: Multiple speed and high speed dough mixing
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