Bakers have always demanded control and ease of maintenance and sanitation from their mixers. The consumer trend toward whole grains, though, have bakers asking for more.

“The single largest trend in mixers is a move toward heavier duty models with increased power. This has happened in an effort to meet the ever-increasing demands from bakers as they move toward more whole grains and whole wheat products,” says Matt Zielsdorf, vice president, sales and marketing,  e Peerless Group, Dayton, Ohio. “Most of these varieties require more energy input for proper dough development. This typically translates to a larger drive system for a given batch size.”

A dramatic increase in variations of pan breads has been one result of the increasing popularity of whole grains. This alone has put a significant demand on the wholesale baker as the number of changeovers has sharply increased. With more changeovers comes the need for easier sanitation to minimize the effect on plant downtime. Mixer design is changing to meet this new demand.

“We’ve recently introduced zero maintenance trunion bearings to eliminate the maintenance as well as sanitation of grease on the mixer,” Zielsdorf says. “Our new shaft seals are water tight and can be removed and cleaned in minutes.”

Also, precise controls allow bakers to quickly make the necessary corrections and modifications to doughs and batters without increasing labor. According to Ken Johnson, president, Gemini Bakery Equipment Co., Philadelphia, cake, muffin and cookie bakeries that off er consistent quality for a more competitive price will be those that weather the economic downturn. This consistency will allow bakeries to emerge in a good position to take advantage of opportunities as the economy improves.

“Mixing automation that eliminates human error, product inconsistencies and improves production efficiencies has become more of a necessity than a nice-to-have feature,” Johnson says.

Gemini’s Unimixer line of planetary mixers, for instance, offers the precise menu-driven level of mixing cycle control for product quality, consistency and repeatability.

BLEND BULK INGREDIENTS

Munson Machinery’s new Miniature Rotary Batch Mixer blends bulk ingredients, adds liquids and achieves 100 percent batch uniformity in less than 3 min.  e MX-1- SSJ model features an internal spray line for liquid additions, a discharge chute to direct the flow of discharged materials and an insulated, jacketed mixing drum that can be piped to an oil, steam or chiller system.

Munson Machinery Co. Inc.
800 944 6644
www.munsonmachinery.com

BUILT-TO-LAST

Oshikiri mixers are designed to be tough, from their rugged, heavy-duty bases and frames, to their simple, ruggedly-designed drive systems. Available in sizes from 50 lb. to 3,000 lb., along with bowl tilts from 95° to 140°, each mixer is custom built to meet specific dough requirements.

Oshikiri Corp.
215-637-6005
www.oshikiri.com

SPEED AND CONSISTENCY

Gemini offers the Unimixer, the ultimate planetary mixer for batter, muffin and cookie doughs with a range of sizes from 200 L to 600 L. A programmable logic controller (PLC) allows for programmable multistep mixing cycles and formula management. The Unimixer will increase production capacity with faster mixing times, higher quality and consistent batters. Unique mixing system solutions are available for the most difficult applications.

Gemini Bakery Equipment Co.
215 673 3520
www.geminibe.com

MIX VERTICALLY

Combining the best features of horizontal and vertical mixers, the new KRYOS mixer by Sancassiano delivers savings from three key innovations. First, a specially designed mixing arm creates minimal friction and less heat. Also, the oval bowl allows dough circulation in a static bowl, meaning possible jacketed bowl design for dough refrigeration. Finally, the bottom discharge design means the KRYOS can work easily with existing dough transport systems.

Allied Bakery Equipment
562 945 6506
www.alliedbake.com