Mixing system for long dough resting times
In high-volume baking operations, achieving consistent dough quality with long resting times is essential. This process allows for the development of dough characteristics crucial for specific bread types but requires robust systems to manage large quantities efficiently.
Facilitates long dough resting times
The POWER SQUARE SYSTEM by WP Kemper is designed for the fully automatic production of very soft doughs with extended resting times. Utilizing the KEMPER 3-zone mixing principle, it ensures high-quality dough with excellent water absorption. The system includes a single or double spiral mixer with a guide bar for rapid ingredient mixing. After mixing, dough is discharged into plastic resting containers, which are automatically transported to their resting positions. The system boasts variants that can handle up to 7,200 kg of dough per hour, with short cycle times of only 3.3 minutes and resting times up to 240 minutes. The robust design ensures high process reliability, and the integrated monitoring system facilitates plannable maintenance, making it suitable for doughs requiring precise and long resting periods.
Benefits
- High dough quality due to 3-zone mixing principle
- High process reliability with robust design and monitoring
- Short cycle times with large base discharge opening
- Plannable maintenance and repairs through monitoring system
- Handles up to 7,200 kg of dough per hour