Continuous dough extruder for baked goods
In large-scale bakery operations, achieving consistent dough quality for various products like croissants and biscuits can be challenging. Maintaining optimal texture and volume, while also ensuring efficient production, often requires multiple steps and various pieces of equipment.
Unify mixing, kneading, and pressure treatment
The ContiMix Continuous Dough Extruder from Bühler is designed to seamlessly combine mixing, kneading, and pressure/vacuum treatment into one streamlined process. This system excels in producing doughs that have improved volume and crumb structure, essential for high-quality end products. With precise temperature control, it enhances the taste of baked goods that use butter or margarine. The system also offers the potential to reduce or eliminate downstream process steps, saving both time and investment costs. The closed processing zone ensures a continuous product flow and higher food safety standards. Ideal for bakeries aiming for consistent quality and shorter production times, the ContiMix significantly optimizes the dough preparation process.
Benefits
- Improved volume and crumb structure
- Potential elimination of downstream process steps
- Precise control of dough characteristics
- Higher food safety standards
- Reduced production times