Laboratory mixers for recipe testing in bread-making
In the bread-making industry, ensuring consistent and repeatable recipes is a prominent challenge. Testing recipes on a small scale helps bakers fine-tune their processes before moving to large-scale production. This phase involves controlling mixing conditions and analyzing the impact of various raw materials.
Optimize and reproduce bakery recipes
The VMI laboratory mixers are designed to help bakers, mills, and training centers conduct small-scale kneading tests that can be scaled up to industrial levels. The Mahot LABO 25 and the SPI-LAB Bench Spiral Mixers offer precision in controlling kneading parameters, allowing users to ensure the reproducibility and consistency of their recipes. The Mahot LABO 25 is equipped with a fork mixing tool and is suited for conducting bread-making tests with different flours and ingredients. It can function as a single mixer or as a bench of up to 5 mixers. The SPI-LAB Bench Spiral Mixers can operate up to 10 mixers simultaneously, either independently or connected to a PC for supervision. This flexibility enables users to perform multiple tests concurrently and document parameter changes for future reference. Designed with mobility and ease of cleaning in mind, these mixers cater to the requirements of experimental trials and recipe optimization in the agro-food industry.
Benefits
- Enables precise control of mixing conditions
- Supports reproducibility and consistency in recipes
- Flexibility to conduct multiple tests simultaneously
- Customization and adjustment of parameters during trials
- Facilitates easy mobility and cleaning