Continuous dough extruder for baked goods
Achieve optimal dough consistency and reduce production time by integrating continuous mixing, kneading, and extrusion into your baked goods process, ensuring superior product quality with precise control over dough characteristics.
Processes and Forms Dough Continuously
The ContiMix Continuous Dough Extruder from Bühler Group revolutionizes dough preparation by combining mixing, kneading, pressure, and vacuum treatment in a continuous process. This equipment excels with its closed system, ensuring a first-in-first-out dough handling approach for enhanced food safety and consistent product quality. Ideal for creating a wide range of baked goods such as croissants, cookies, and cakes, it offers customizable dough characteristics to suit specific texture and elasticity needs. Capable of reducing production time and costs, the ContiMix integrates seamlessly into existing production lines with its PLC-controlled operations, providing a flexible solution for bakery, confectionery, and food processing industries. Designed with easy cleaning and maintenance in mind, it ensures compliance with the highest hygiene standards. With engineering support available, configurations can be tailored to meet precise production requirements, offering manufacturers an edge in efficiency and product excellence.
Benefits
- Enhances dough quality with precise control over mixing, kneading, and extrusion.
- Decreases production time and costs by eliminating specific downstream processes.
- Ensures food safety with a closed processing system that minimizes contamination risks.
- Tailors dough properties like elasticity and plasticity to meet diverse product requirements.
- Integrates seamlessly into existing production lines with automation for reduced labor needs.
- Applications
- Baked goods,Cakes,Croissants,Biscuits
- End products
- Butter croissants,Layer cakes,Butter cookies,Gingerbread cookies,Filled croissants,Biscotti,Shortbread cookies,Crackers,Sponge cakes
- Steps before
- Mixing,Kneading,Dough preparation
- Steps after
- Baking,Packing,Cooling,Shaping,Decorating
- Input ingredients
- dough ingredients,butter,margarine
- Output ingredients
- croissants,biscuits,dough
- Market info
- Buhler is renowned for manufacturing advanced process solutions for food, feed, and advanced materials. They are highly regarded for their innovation in milling technology and equipment quality.
- Automation
- PLC-controlled
- Process type
- Continuous
- Product Flow
- First-in-first-out
- Processing zone
- Closed
- Kneading method
- Mechanical,thermal,and pressure/vacuum treatment
- Temperature control
- Precise
- Working mechanism
- Continuous dough extrusion
- Integrated steps
- Mixing,kneading,pressure/vacuum treatment
- Batch vs. continuous operation
- Inline Continuous
- Process control
- Temperature,elasticity,plasticity
- Automation level
- Automated process control
- Cleaning method
- Easy cleaning
- Energy efficiency
- Optimized for reduced process time
- Continuous product flow
- First-in-first-out principle
- Food safety standards
- High-level due to closed process chamber
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Foaming risk
- Managed through process design