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Changemakers

Kneading Technologies

kneading-equipment

Kneading-equipment

Continuous

Industrial

When blending solids and liquids into highly viscous pastes or plastic masses, achieving uniform consistency can be challenging due to the high material density. Traditional mixing methods may fall short in delivering homogeneous mixtures, especially in continuous production environments.
<h2>Kneads, mixes, and extrudes continuously</h2>
The Extrudomix from Hosokawa Micron is a mixer/extruder that combines high shear mixing and low to medium pressure extrusion in one continuous process. A horizontally aligned shaft with blade segments arranged in a spiral pattern moves material through the chamber. As the material advances, it undergoes continuous kneading and mixing due to stationary anvils positioned between the rotating blades. This results in homogeneous pastes and plastic masses efficiently and cost-effectively. The Extrudomix features heating and cooling jackets and a variety of die shapes and sizes, making it versatile for numerous applications, such as homogenizing filter cakes or mixing base powders with liquids. Available in several models with capacities ranging from 340 kg/h to 4550 kg/h, it caters to both small and large-scale production needs.

Mixer/extruder for viscous pastes and plastic masses

Blending

The extruder was first developed to make lead pipes in the late 18th century. But the extrusion process technique quickly spread to other manufacturing sectors, including food, feed, and biomass products. An extruder machine presses a fluid or solid material through a die. Depending on your use case, extruders adopt single- or twin-screw systems to push the premixed feed material through a barrel. Thermal pressure applied in this step can chemically modify the mixture, so the screw system must be precisely calibrated to achieve the desired result. Finally, a knife head cuts the extruded material into your designed dimensions. Extrusion machinery produces items of a uniform size, shape, and consistency.

Extrusion

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

Kneading

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

liquid

solid

In industrial processes, achieving consistent, high-quality mixing of high-viscosity materials presents multiple challenges, such as ensuring optimal homogenization and viscosity control throughout various stages.
<h2>Ensure homogeneous mixing and viscosity control</h2>
The Ultimate Continuous Processor (UCP) by HASLER Group is specially designed for high-viscosity applications and incorporates multiple processing stages into one streamlined operation. This industrial continuous kneader offers thousands of combinations for process design. Key features include two co-rotating axes for slow automated homogenization, which promote mixing without forcing the material. The UCP's flexible paddle arrangement and double jacket allow for precise temperature regulation from -20°C to +300°C. This system supports diverse operations such as kneading, shearing, degassing, and crystallization. Its robust design and abrasion resistance ensure long-term durability with minimal maintenance, making it suitable for industries like chemicals, pharmaceuticals, food, and plastics. The UCP's integrated SCMIII control system with recipe software provides batch traceability and precise production monitoring.

Continuous kneader for viscous applications

Crystallization

Degassing

Shearing

When developing formulations that require precise mixing of high-viscosity materials, researchers and manufacturers face challenges like achieving consistent homogenization, dealing with material build-up, and maintaining product quality. These issues are particularly prevalent in industries like pharmaceuticals, chemicals, and food production.
<h2>Achieve uniform mixing and precise processing</h2>
The UCP 25 by HASLER Group is a high-viscosity continuous industrial kneader designed for laboratory and small-scale production use. It provides continuous processing of high-viscosity materials through multiple functions such as mixing, homogenization, kneading, shearing, and degassing in one versatile system. With its modular paddle arrangement, the UCP 25 offers a wide variety of combinations, allowing for precise control and optimization of formulations. This kneader is suitable for several industrial processes, including crystallization, compacting, and grinding, making it an ideal tool for developing and testing new recipes. The double jacket design allows for temperature regulation, which is critical for maintaining the desired quality of high-viscosity materials. With robust construction and resistance to abrasion and corrosion, it ensures durability and reliability in demanding applications.

High-viscosity continuous industrial kneader for small volumes

Homogenization is the process of reducing particle size in mixtures to improve the consistency, uniformity, and stability of the product. The choice of a homogenizer depends on the nature of the product, desired particle size, the physical state of the ingredients, and pressure requirements during the process. Homogenization is widely used in the biotech industry for cell lysis and in the pharmaceutical industry for the emulsification of creams and ointments; it also finds applications in the cosmetics and food industries for improving the consistency and uniformity of various products.

Homogenization

Ensuring a uniform and thorough mix for high-viscosity materials can be challenging. Traditional mixing methods often struggle with agglomerates and uneven torque distribution, compromising the quality and efficiency of the kneading process.
<h2>Achieve uniform mixing and effective torque transfer</h2>
The GUITTARD MX series by HASLER Group offers a robust solution for high-viscosity kneading applications. The double Z-arm kneader, capable of handling up to 10,000 litres, utilizes Z-shaped arms to provide optimal tank coverage, effectively breaking down agglomerates and ensuring an even mix. Its rugged drive mechanism guarantees efficient torque transfer, making it ideal for complex processes in industries such as chemicals, cosmetics, and food production. The modular design allows for customization, while options like an extrusion screw enhance integration into continuous production systems. The equipment meets CODAP, ASME, and TÜV international standards, ensuring reliability and quality.

Double z-arm industrial extrusion kneader for high-viscosity processes

Developing formulations with high-viscosity materials often requires a precision kneading process to ensure homogeneity and consistency. Laboratories engaged in such tasks need equipment capable of handling low-volume production efficiently.
<h2>Ensures even kneading of high-viscosity materials</h2>
The GUITTARD LAB Z-arm kneader, from HASLER Group, is specifically designed for laboratory use in low-volume production environments. This unit features Z-shaped arms that cover the entire surface of the tank, ensuring even kneading by breaking up agglomerates. Capable of handling up to 30 liters of material, it offers a range of advanced options like a single-screw extruder, explosion-proof construction, and a PC-based data acquisition system. The blades move in a zigzag pattern and rotate in opposite directions to effectively fold, stretch, and knead the material. Constructed from stainless steel with optional treated glass lids, it is easy to install requiring only a power cable. This kneader is suitable for various industries including fertilizers, hydrometallurgy, and food processing.

Laboratory z-arm kneader for high-viscosity materials

Formulation technologies are an integral process in many industries such as pharma and food. Chemical mixtures require strict handling to combine the separate ingredients into the homogenized recipe that makes your final product. Formulation technology stores, mixes and subjects the elements to a range processing parameters according to your specifications to develop the base material. The resulting formulas are then weighed, formed, packaged, or sent for further formulation.

Formulation

In bakeries and industrial kitchens, achieving consistent dough quality is challenging, especially with high hydration or stiff doughs. Quick, homogenized blending followed by intensive kneading is essential for superior dough preparation.
<h2>Ensures rapid and homogeneous dough mixing</h2>
The MW Line by Escher Mixers is a series of mixers designed with a removable bowl and double mixing tool, ideal for various dough types. The bowl transmission comes in two versions: a patented taper bowl locking and motion system, or the traditional system with clamps and double friction wheel. These mixers excel in delivering rapid and uniform ingredient blending followed by intense, yet dough-friendly kneading. High hourly output rates are achievable due to short kneading cycles. The system caters to a wide range of doughs including wheat, rye, wholemeal, and delicate doughs with fruit, as well as high-fat and sugar yeast doughs. Additionally, it can mix fat creams and fillings like chocolate, nougat, and truffle. Equipped with a touch screen and VDS-Vario Drive System, users can control the speed of both the tools and the bowl. The tool transmission is oil-free, and the touchscreen system includes integrated preventive maintenance instructions. Escher Mixers, a brand under Middleby, offers these advanced features.

Advanced dough mixing solution with removable bowl

Batch

In pharmaceutical and cosmetic industries, achieving uniform consistency in creams, ointments, and pastes is crucial. Traditional mixing techniques often result in uneven texture and prolonged processing times, requiring more effective solutions to ensure high-quality products.
<h2>Achieve homogenous mixing with versatile accessories</h2>
The Planetary Stirrer PRS by ERWEKA GmbH is a robust mixing attachment designed for the effective blending of creams, ointments, pastes, moist powders, and liquids. Equipped with a range of accessories such as a kneading hook, mixing paddle, whisk, and fluoropolymer scraper, it ensures thorough mixing by removing any product adhering to the bowl's side. The mixing vessel, with a 5-liter volume and a working capacity of 60%, is constructed from durable stainless steel. Optional features include an electric heated bowl (DER) and a double jacket bowl (DB) for water-based heating and cooling. An emergency stop feature is integrated to enhance safety during operation.

Planetary stirrer for creams and ointments mixing

In industrial bakeries and large artisanal setups, producing consistent, high-quality dough requires minimizing kneading times and preventing excessive dough heating. These challenges necessitate an advanced mixing solution to enhance efficiency and dough quality.
<h2>Optimize your dough production with efficient mixing.</h2>
The WV 160 A from Diosna is a premium wendel mixer designed specifically for high-efficiency dough production. This mixer features two oppositely rotating kneading tools that enhance kneading efficiency compared to traditional spiral mixers. With a batch capacity of 160 kg, it reduces kneading times and increases water absorption, leading to superior dough quality. The stainless steel construction ensures durability and hygiene, with smooth surfaces that are easy to clean. The movable bowl adds to operational convenience, making it particularly suited for larger artisanal and industrial businesses.

Premium industrial mixer for dough production

In commercial bakeries and food production facilities, maintaining optimal hygiene while processing large quantities of dough presents significant challenges. Efficient and thorough cleaning is crucial to preventing microbial contamination and ensuring the safety and quality of the end product.
<h2>Ensure hygienic dough mixing and easy cleaning</h2>
The WH 240-600 E from Diosna is a premium wendel mixer designed in line with the European Hygienic Engineering & Design Group guidelines. This mixer is constructed with an open, stainless steel frame structure, reducing surfaces for deposits and facilitating thorough cleaning. Suitable for batch capacities ranging from 240kg to 600kg, it ensures gentle kneading with low heating using two oppositely rotating wendel tools. The WH E-series includes an under bowl discharge system controlled electrically, allowing for easy removal of the finished dough. Wet cleaning in a low-pressure range is possible, further enhancing hygiene standards in production environments.

Hygienic design dough mixer

In industrial baking, achieving optimal dough consistency can be a challenge, particularly when aiming for uniform mixing and minimal heating. Traditional mixers often fall short in delivering consistency and efficiency, leading to varying dough quality and increased processing times.
<h2>Enhance dough quality with efficient kneading.</h2>
The W 160-400 A from Diosna is an advanced wendel mixer specifically designed for industrial dough production. Its unique feature includes two oppositely rotating kneading tools that ensure efficient and homogeneous kneading. This system reduces kneading time and dough heating while increasing water absorption, making it ideal for a wide range of dough types. Available in batch capacities ranging from 160kg to 400kg, this mixer is suitable for large artisanal and industrial operations. The design also incorporates ground clearance for improved hygiene and ease of cleaning, and it comes in both lacquered and stainless steel versions. The standard tong lock mechanism further ensures operational safety and consistency.

Industrial wendel mixer for dough production

In bakery production, achieving consistent, high-quality dough requires precise mixing and kneading techniques. Traditional mixers may struggle with batches of varying sizes or differing ingredients compositions, leading to inconsistent results and inefficient processes.
<h2>Homogeneous mixing and intensive kneading</h2>
The DIOSNA PSPV 160A and 240A are premium spiral mixers designed to provide optimal mixing and kneading results for various dough types. The mixers feature high-quality stainless steel construction for enhanced durability and hygiene. Available in mobile or stationary versions, these mixers can handle 160kg to 240kg of dough, making them ideal for small to medium-sized bakery operations. The special shape and speed ratio of the kneading tool ensure thorough mixing and kneading, from the tub wall to the center of the vat. Additionally, the mixers come with user-friendly control options, including a membrane keypad with program memory or push-button control with digital timers. Customizable options such as temperature control via infrared sensors or integrated bowl wall scrapers add further flexibility and precision.

Premium stainless steel spiral mixer for doughs

In food and baking industries, achieving the perfect consistency in mixtures can be challenging, especially when dealing with various textures like creamy, foamy, or doughy masses. A precise and versatile stirring technique is essential for optimal results.
<h2>Stirs and beats various consistencies efficiently</h2>
The DIOSNA Planetary Stirrer is designed for a range of applications requiring precise and efficient mixing of creamy and foamy masses. With a bowl capacity between 80 to 150 liters, this unit is equipped with durable stainless steel bowls and versatile tools including a whisk, flat beater, and dough hook. The protective grille is both movable and removable, ensuring ease of use and safety. Hydraulic lifting and lowering of the bowl make positioning straightforward, while the quick-change tool system minimizes downtime. This stirrer operates very quietly, offering four different speed settings for smooth, even mixing. Suitable for stirring, beating, and kneading various mixtures like sand, meringue, creams, sponge doughs, yeast doughs, and fruit fillings.

Planetary stirrer for creamy and foamy masses

In bakery labs, commercial kitchens, and small-scale food production settings, precision and efficiency in dough preparation are paramount. Traditional large-scale mixers are often impractical due to space and volume restrictions, necessitating equipment that offers high performance in a compact form.
<h2>Handles small batches with high kneading intensity</h2>
The DIOSNA SP 12 is a compact spiral kneader designed for small quantities, yet it delivers the same powerful and efficient performance as larger models. Ideal for laboratory use or small dough batches, it accommodates weights from 250 g to 12 kg. The permanently installed bowl has a diameter of 370 mm and a 22-liter capacity, making it easy to clean. The large kneading area ensures short kneading times, even for heavy doughs. The transparent bowl cover is perfect for visual inspection, and its self-explanatory operation enhances usability. With options like a running programme memory in membrane keypad design and a mobile table for increased mobility, the DIOSNA SP 12 stands out in flexibility and utility.

Compact spiral mixer for small-scale dough production

When preparing high-viscosity products like doughs and rubber compounds, achieving a thorough and efficient mix presents numerous challenges. These include ensuring even distribution of ingredients, maintaining the desired temperature, and preventing leaks during the mixing process.
<h2>Ensure thorough mixing of viscous materials</h2>
The Double Sigma Arm Mixer from Carugil is designed for intensive kneading and mixing of high-viscosity products. Its dual sigma blades deliver consistent, high-capacity performance needed by industries dealing with difficult-to-mix materials. The mixer includes front and rear bowl seals made of high-quality material to prevent leaks and maintain product quality. To accommodate specific process requirements, the bowl is available with a double jacket for heating or cooling and thermal insulation protected by stainless steel hermetically sealed panels. Options such as a Variable Frequency Drive (VFD) for speed control and specialized extrusion spouts enhance the mixer’s versatility. For discharge, the mixer offers tilting bowl or extrusion screw mechanisms. This design ensures efficient processing, reduced maintenance needs, and consistent product quality.

Double sigma kneader for viscous product mixing

Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

In the bakery industry, achieving uniform hydration of flour and producing pre- and sourdoughs under industrial conditions is crucial for ensuring consistent product quality. Challenges include maintaining optimal dough properties and reducing mixing times to save energy.
<h2>Uniform hydration for improved dough quality</h2>
The JetMix Hydration System from Bühler offers an advanced solution for hydrating flour and producing both pre- and sourdoughs. Utilizing state-of-the-art micro-dosing technology, this system hydrates each particle of wheat or rye flour evenly, enhancing dough quality. The hydration process is highly efficient, reducing mixing and kneading time by up to 50%, and using less energy. Constructed entirely from stainless steel, the JetMix system is designed for the highest hygienic standards. Cleaning-in-place (CIP) is available as an option to ensure easy maintenance. Suitable for large-scale bakery operations, this system can handle repeated processes with consistent results, thanks to its precise temperature control and automated feeding, mixing, and cleaning capabilities.

Hydration solutions for baked goods

Industrial feeding systems allows you to control the flow of solid bulk materials throughout the manufacturing line. After loading your material onto the vibrating hopper, a screw at the base drives it out in uniform doses to the next stage of processing. New feeding technologies are designed to deal with challenges of powders clumping together in the hopper (bridging and ratholing) that interrupt the outflow. Common feeder systems include centrifugal feeders, vibratory feeders as well as elevator, linear and pneumatic feeders.

Feeding

Creating high-quality chocolate products requires precise control over texture and flavor developments. Traditional methods often fall short in achieving uniform rheological properties and efficient conching times, leading to inconsistencies that can compromise final product quality.
<h2>Optimize conching time and energy efficiency</h2>
The Frisse DÜC S by Bühler is a double-overthrow conche designed to streamline chocolate production. This conche combines advanced engineering with established conching technology, enabling precise adjustments of texture and taste by efficiently removing unwanted volatiles. It offers significant energy savings of up to 10% due to its innovative drive concept and has a reduced footprint, requiring less floor space. The system's special kneading and shearing actions assure precise control over rheological properties from start to finish. A state-of-the-art hygienic design, along with food-grade materials, ensures compliance with the highest hygiene standards. Additionally, the Frisse DÜC S is compatible with SmartFactory solutions, allowing remote diagnostics, process monitoring, and efficient data management.

Double-overthrow conche for chocolate production

Conching is a critical step in the manufacturing of chocolate. In this phase, your chocolate mix is agitated and superficially scraped by a conch, allowing the cocoa butter to separate amalgamated particles and distribute your cocoa butter more evenly. The heat generated by the process volatilizes acids improving the texture and aroma of the finished product. Early machines used vessels in the shape of a conch shell, giving the equipment its name.

Conching

Complex processes call for continuous tracking and monitoring systems that help you to keep the manufacturing operation under control. The technology analyzes the components in the production phase for divergence in behavior or changes in conditions. Based on advanced software applications, monitoring platforms make sure that your products satisfy the quality criteria while they are being developed.

Monitoring

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.
<h2>Unify mixing, kneading, and pressure treatment</h2>
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.

Continuous dough extruder for baked goods

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

When testing the quality of flour for baking applications, achieving consistent and reliable dough properties is essential. Traditional methods may fall short in providing precise and repeatable results, especially for rigorous standards in food quality control.
<h2>Accurate dough kneading and mixing</h2>
The Brabender Measuring Mixer S 300 is an advanced system designed for precise flour and dough analysis. Ideal for performing standard Farinograph tests with 300g of flour according to ICC, AACCI, and ISO standards, it ensures uniform dough consistency and repeatable results. The system features removable blades, making it easy to clean and maintain. With its slim design and low total weight, the S 300 offers improved handling and better integration into various laboratory setups. Users can trust in its capability to knead dough consistently for extensograph tests, leading to accurate rheological measurements. Brabender’s robust design ensures the durability and long-term reliability that laboratories require.

Measuring mixer for flour and dough analysis

Industrial measurement equipment is used as a crucial step before products leave the production line. These measuring instruments check for correct dosage and standards. Equipment for measurement and control employs a wide range of technologies to detect inconsistencies in volumes, sizes, weights, and fill levels as well as to inspect goods for quality against a set of criteria. Specialized measuring tools allow you to minimize the probability for error to its lowest possible, ensuring that both products and packaging meet your benchmarks.

Measurement &amp; Control

When working with gluten-free flours such as those from rice, corn, or millet, achieving even and homogeneous mixing can be challenging. Properly mixed dough ensures consistent quality and texture, crucial in both research and production settings.
<h2>Ensures homogeneous mixing and easy assembly</h2>
The FarinoAdd-S300, supplied by Brabender, is designed for analyzing flours that do not form dough traditionally. The unit comprises a plug that fits into the kneading chamber of the S300 kneader, a clamp to secure the kneader, and an additional plug for closing the water dosing opening. This configuration prevents the kneader from opening accidentally due to dough swelling. The kneader's different blade speeds facilitate the movement of viscoelastic dough to ensure even mixing. For non-elastic dough, limiting the mixing space with the plug and clamp above the blades improves the mixing process. The device is essential for testing gluten-free flours from sources like pseudocereals and pulses.

Gluten-free flour mixing solution

In industries focusing on the processing of shear-sensitive materials such as PVC, maintaining product integrity while ensuring effective mixing and kneading is crucial. Traditional methods often fail to provide the precision and control necessary for high-quality results.
<h2>Ensures effective kneading for delicate materials</h2>
The Conical Twin Screw Extruder (CTSE) by Brabender is designed specifically for testing the extrusion behavior of materials typically processed in twin screw extruders. It features gentle and effective kneading properties, making it suitable for shear-sensitive materials like PVC. The nitrided barrel surface extends the equipment's life, even when used with abrasive products. Polished and chrome-plated screws, available in various special steels, further enhance its durability and performance. An integrated degassing system ensures the removal of entrapped air, thereby improving product quality. This extruder is versatile enough to handle different film dimensions and properties, thanks to its accessory compatibility. Users can benefit from its long service life, precise kneading, and reduced material degradation.

Conical twin screw extruder for shear-sensitive materials

Effective mixing of highly viscous products with extremely high solids content can be difficult and the results from traditional extrusion type equipment are often unsatisfactory.  Much more thorough and intense mixing can be achieved and higher solid contents attained with kneading technology.
<h2>Continuous highly controlled kneading from a flexible machine</h2>
IKA's Conterna machine is a multi-chambered continuous kneader which technology is patent protected all over the world. The standard continuous kneader consists of 6 chambers arranged together in a horizontal block.  Each chamber contains two kneading elements which are driven by a variable frequency AC motor.  There is one independently controlled motor for each chamber.  Liquid and solid ingredients are introduced into each chamber according to the process needs and the mix is advanced from chamber to chamber via the kneading action of the impellers.  By adjusting the motor speed and the discharge rate , users can control the resident time of the product in the machine to achieve the desired results.  The continuous kneading action ensures that evenly mixed products are produced and products with extremely high solids content can be processed. Units are available with approximate throughput rates of 80 to 4.000 kg/hour.

Continuous kneader

Production of highly viscous products with high solid content often benefits from kneading processes rather than conventional extrusion because more consistent dispersions can be achieved in a shorter time.  Competitive manufacturer's need controllable kneading processes with worry free seals and a degree of automated operation.
<h2>Better mixing in less time for highly viscous products</h2>
The Planetron HKV from IKA is a heavy-duty vertical kneading machine with two kneading blades.  The overhead mounting of the blades and drives allows all seals to never be in contact with the product.  These vertical kneaders achieve excellent kneading and dispersion results due to the action of inter-meshing kneading blades.  With one blade rotating in a planetary motion around the other and the two together having a mutual stripping action causing high pressure variations and shear forces in the substrate.  The geared motor that powers the machine is equipped with a variable frequency drive allowing the rotation speed of the blades to be infinitely adjustable giving the user precise control of the process and results.  All bowls in the HKV series are prepared for heating or cooling.  Units are available with working volumes from 0.5 to 1.600 liters.

Vertical kneader

For high viscosity products, better results and reduced process times can be achieved with kneading type rather than conventional extrusion type equipment.  Process engineers in a wide variety of industries need to reliably and efficiently mix highly viscous substrates.  Process engineers in these situations need efficient, thorough mixing with controllable parameters.
<h2>Better dispersion results with less processing time from a highly controllable process</h2>
IKA's high performance horizontal kneading machines known as HKD and HKS are twin-bowl kneaders with horizontally arranged kneading blades able to process mixtures with very high viscosities. These horizontal kneaders are unique in the selection of kneading elements that they can employ allowing them to process a wide variety of mixes with varying solid content.  This flexibility makes users' lives easy by facilitating product change over and allowing selection of  blades that are optimized o the particular products being mixed.

The kneading blades are inter meshing and driven at a 2:1 ratio crating an alternating motion of blade surfaces toward and away from one another.  This motion creates highly dynamic pressure gradients and shearing forces which achieve excellent dispersion results.  The blade speed is finitely controllable via a variable frequency drive.  The units are easy to clean and maintain with the entire side wall of the kneading bowl being removable.  This exposes the kneading blades and discharge screw for easy cleaning during product changeover.

Horizontal kneader

For the production of chocolate paste based on refined or icing sugar, the decision whether to use a mixer or a kneader depends on the fineness of the sugar.


<h2>Optimized mixers for chocolates pastes</h2>
The Thouet Mixer Type DMS &amp; Kneader Type DMK from Royal Duyvis Wiener are used in the production of chocolate paste based on refined or icing sugar. The mixing and kneading times, as well as the decision whether to use a mixer or a kneader depends on the fineness of the sugar.

If refined sugar is required, the DMS mixer is the perfect solution for mixing your ingredients into a homogeneous paste. On the other hand if finely ground icing-sugar is used in your recipe, a kneader from the DMK series will be your perfect solution, due to chocolate made with icing sugar is a highly viscous paste, which requires more energy during the mixing and kneading process.

Mixer and kneader for sugar based recipes

Milling machines are used to reduce the size of material by cutting, crushing, or grinding it. The choice of industrial milling equipment depends on the industry and the materials to work with. Besides, there is a significant difference between those aimed to remove layers from metal or other materials workpieces and those designed to reduce particle size for materials that come in bulk.

Milling

In bakery operations, producing consistent and high-quality pre-doughs like wheat and spelt sourdoughs is essential. Traditional methods often lead to lumps and variable results, posing challenges in maintaining product consistency and quality.
<h2>Facilitate consistent and flexible pre-dough production</h2>
The Wheat and Spelt Ecoline by Diosna is designed for the individual production of yeast pre-dough, wheat, and spelt sourdough. This system, available in sizes ranging from 200 kg to 1000 kg, ensures fast, lump-free mixing thanks to its special agitator. The unit is mobile and ready to plug in, with a hygienic and cleaning-friendly design. Control features include a process-optimized program with freely programmable process parameters, except for the W 200 Ecoline model. Its flexibility in operation is enhanced by the RW 500 and RW 1000 models' ability to produce a variety of rye sourdoughs. The single-walled stainless steel fermenter boasts variable fermentation times and stirring intervals, supporting up to 2 tonnes of pre-dough production per day. The system also comes with a PLC control with touch panel or push buttons, and technological coaching for optimal pre-dough quality can be availed through Diosna’s DIOStart products.

Wheat and spelt pre-dough system

The fermentation process stimulates enzymatic activity in organic substrates to transform their chemical composition. Fermentation is aided by storying the biomaterials in anaerobic environments, allowing the microorganisms to decompose their nutrient structures. The process is integral to some of the most popular products throughout time such as wine, beer, cheese, and kimchi. But besides the food sector, fermentation is also an important stage in the industrial manufacturing of chemicals, pharmaceuticals, and biofuels.

Fermentation

Filling lines are used extensively in all industries, such as food, pharmaceutical, chemical, and cosmetics, to accurately package different products into a container suitable for that product. Although the filling process is at the very end of the production line, it is no less important than the earlier steps. Last but not least, the idiom that dates back to 1382 when John Wyclif wrote the firste the laste, and the laste the firste, indicates just that the last things on a list are just as valuable as the previous ones. In this case, this idiom fits perfectly.

Filling

Producing high-quality pasta often requires specialized equipment that can handle a variety of raw materials while adhering to stringent hygiene standards. This is particularly important for manufacturers looking to offer both traditional and gluten-free pasta options with minimal waste and downtime.
<h2>Handles diverse pasta ingredients efficiently</h2>
The Polymatik pasta press from Bühler is designed for flexibility, processing various raw materials from durum and common wheat to gluten-free grains such as corn, rice, pulses, and quinoa. Its distinct co-rotating twin-screw mixer-kneader forms homogeneous dough in roughly 20 seconds, minimizing air exposure and oxidation. The system's 'first-in, first-out' operation reduces downtime and waste. Steam and hot water injections further aid in the gluten-free pasta production by facilitating starch gelatinization. The self-cleaning design ensures top hygiene and eases maintenance tasks. With a focus on efficiency and flexibility, this equipment is ideal for both small and large-scale pasta manufacturers.

Commercial pasta press for diverse ingredients

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

When scaling up food production, particularly in sectors like restaurant kitchens or small factories, consistent and thorough dough mixing is crucial. Challenges include managing large batches of dough while ensuring uniform texture and preventing over-mixing or under-mixing that can affect product quality.
<h2>Ensure consistent and precise dough mixing</h2>
The ANKO High Speed Dough Mixer, part of the ML Series, is designed to tackle large-scale dough mixing efficiently. Featuring a two-way rotary bowl, it can knead, rub, pinch, mix, twist, and roll dough to simulate hand processing. This mixer comes with accessories including a dough hook, whisk, and flat beater to accommodate different dough consistencies, aiding in versatile preparation. Built with stainless steel for durability, it also includes a mesh safety cover for compliance with hygiene regulations. The mixer operates at two speed levels to adapt to various dough requirements, providing flexibility and precision. Available models (ML-22 and ML-202E) vary in capacity, handling approximately 22 kg and 50 kg of flour respectively, ideal for restaurants and small-scale factories. This equipment, manufactured by ANKO, stands out in its category for allowing rapid and thorough dough mixing, thereby optimizing production efficiency.

Industrial dough mixer for high capacity food production

Baguettes

Bread Rolls

Buns

Dumplings

Noodles comprise as much as 50% of all the processed wheat consumed in Asia. But the chewy, stringy meal is not only a staple in Asian countries. Instant noodles are a popular meal for many people on the go. Instant noodle making equipment produces miles of strands daily, ready to come to life with a dash of boiling water.

Instant noodles

Pretzels

Tortillas

Wafers

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