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

Product Characteristics

The vertical dough mixer consists of three parts, a control cabinet, a stirring paddle and a dough tub. The control cabinet adopted button touch control, which controls the rise and fall of the dough tub and the speed of the agitator. Two stirring paddles are designed with two optional speeds good for quality dough mixing. High speed for hard biscuit dough is about 25rpm. The low speed for soft biscuit dough is about 16rpm. The dough tub equipped with rollers is more suitable for hard dough which needs to be fermented and easy for workers to push into the fermentation. Slots under the dough tub are designed to automatically pour the dough into the next manufacturing process(hard dough cutting machine).

Product Parameters

Product Advantages

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

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

Product Advantages

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

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

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 Details

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

Application

Biscuit production line used for automatic making biscuit.