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Companies in the market for new or improved mixers for snack and bakery dough applications have displayed a recent focus on specific features and benefits. These include efficiency, cost savings, pre-hydration, handling of ancient grains, automation of processes, and stepped-up sanitation and maintenance, especially in the wake of COVID-19.
A new sanitary Model RCM-60X20-SS Rotary Continuous Mixer from Munson Machinery blends primary bulk ingredients, minor ingredients and/or liquid additions uniformly in one to two minutes residence time (typical), at low cost per volume of material blended.
Looking to eliminate lumping when dispersing and dissolving powdered pectin? Try the Alfa Laval Hybrid Powder Mixer (HPM) before you invest in a new powder mixer.
A new Sanitary Rotary Batch Mini Mixer on a mobile frame can de-agglomerate and blend up to 5 cu ft (142 ℓ) of dry bulk ingredients with or without liquid additions at multiple plant locations.
Cost, safety, efficiency, footprint, operator familiarity, and the ability to meet regulations are among the key factors that snack and bakery facilities need to consider when deciding whether to keep and refurbish an old piece of equipment, or send it to the scrap heap and buy new.
Tailored to individual process needs, the ROSS Double Planetary Mixer comes with an optional weighing system for quick and precise measurements throughout the batching procedure.
Snack food and bakery companies in the market for mixers want machines that provide qualities like ease of sanitation, food safety, automation, airtight seals, and consistent operation that guards against product degradation during the mixing cycle.