The demand for quality dough based products from consumers is rising. This means that not only do food manufacturers need the end product to look good, taste good and be consistent across each batch, but it also needs to be produced quickly to deal with consumer demands.
Introducing DymoMix – dough production with drive
If you are looking to increase production, reduce energy consumption and minimise your costs, then DymoMix can provide you with all of these advantages in your dough production. DymoMix works by adding moisture evenly through free falling dry materials e.g. a yeast solution. This creates a biochemical reaction that starts immediately and begins to generate a homogenous dough within seconds, this means that the dough can either be used instantly or transferred to a continuous kneader.
Unlike other models, the raw materials are not moistened with pressure but with centrifugal force. This means that despite a possible agglomeration of the dry materials and even with low humidity input, products such as a high quality dry pasta dough can be produced cost effectively.
Say goodbye to batch processing…
Thanks to the dust-free production of ready-to-knead dough by DymoMix, the mixing step in batch processing is no longer necessary. This will mean a significant increase in production volume, and as DymoMix can in some cases replace the continuous kneader, it can lead to substantial cost savings.
If you would like to discuss your dough production process with one of our expert advisors, please give us call to discuss your needs on a no-obligation basis.
Your system and mixer from Zeppelin will be designed specially to meet your needs and provide you with efficient production lines, helping to increase your output and the overall quality of your products.
For more information about our mixing solutions, please telephone Zeppelin Systems on 01623 753291 or email firstname.lastname@example.org.