Professional Documents
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and Equipment
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PRIMARY PACKAGING
SECONDARY PACKAGING
TERTIARY PACKAGING
Primary Packaging
Potato Peeling
Continuous mixing on the other hand offers the following advantages and more:
produce large quantities of uniform dough
more precise delivery of raw materials to the mixer
prevent undesirable variations in dough from batch to batch
promotes even dough hydration
consistent finished weight, size and texture
produces a continuous stream of dough that can be sliced automatically into loaves
by the mixer without additional equipment
eliminates chance of dough contamination
automation reduces labor costs
LDX Continuous Mixer
For cookies and other products that require ingredients to be blended
before adding most of the flour. In the first mixing stage, all minor ingredients
can be combined with some of the flour and the fat can be cut in. In the final
stage, the remaining flour is added to create the final dough. This mixer offers
dough production rates from 1,500 to 7,500 kg/hour.
EX Continuous Mixer
Low-absorption, stiff doughs, such as cracker, bagel, pretzel, pizza and
pet treats doughs. This mixer uniformly mixes products with different dough
moisture levels and offers dough production rates from 100 to 10,000 kg/hour.