Helix mixer for soft wheat and rye doughs
In artisanal and industrial baking, achieving soft, well-aerated doughs with high tension and volume is often a challenge. High dough absorption levels and precise oxygen incorporation require advanced mixing technology, beyond what conventional mixers offer.
Incorporate oxygen with minimal energy input
The Helix mixer UC PRO from WP Kemper is designed specifically for the production of soft wheat and rye doughs. Its unique mixing principle incorporates a lot of oxygen into the dough while using minimal energy, ensuring doughs are soft but with high tension and volume. The UC PRO reduces dough warming, ensuring the dough maintains its quality. Available in multiple variants to cater to different dough consistencies, the mixer can handle flour capacities from 80 to 120 kg and dough capacities from 130 to 200 kg. The robust construction requires minimal maintenance, and existing bowls can be reused with this system. Additionally, options such as infrared temperature measurement and data interfaces for higher-level control systems make it a versatile choice for both small and large-scale baking operations.
Benefits
- High oxygen absorption
- Minimal dough warming
- Short mixing time
- Easy to clean
- Safe and reliable design