300kg/550kg two speed two paddle biscuit vertical dough mixer dough mixer

Key Features & Benefits

To get good quality dough the hard dough is usually mixed on a vertical dough mixer. Two or three paddle machines are used with high mixing speed, 25rpm. The high but gentle mixing action incorporates the ingredients well without undue work input at the sponge stage.

The yeast should be dispersed in water before feeding to the mixing tub. The dough is mixed to a temperature of 30~35℃, which is the optimum temperature for the action of the yeast. The sponge is fermented for 12 hours at a temperature that depends on the biscuit master. During this time the pH value will change from about 5.5 to 4.0 and the temperature of the dough will increase.
After the fermentation of the dough, the dough tub is taken back to the mixing room. The additional ingredients for the dough are added, including the sodium bicarbonate. Gentle, slow-speed mixing is required until homogeneous dough is made. Over-mixing will reduce the spring and give a hard, tough product. After mixing, the dough is returned to the fermentation room for up to 4 hours. With the addition of soda, a large change in the pH occurs and the dough will reach a pH of over 7.0.

Product Advantages

--Button touch control, with double speed to cater for different dough mixing requirement.

--Especially suitable for making fermentation biscuit like soda cracker.

--Button touch control, with double speed to cater for different dough mixing requirement.

--Especially suitable for making fermentation biscuit like soda cracker.

PRODUCT VIDEO

300/550 Vertical Mixer

Product Details

Providing customers with a whole automatic biscuit production line machinery which from material dosing to packing.

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