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The Zeppelin DymoMix high-speed mixer can process both very firm and almost liquid doughs. The rotating shaft includes a nozzle that builds up a fine, continuous liquid screen. Dry ingredients are wetted with water or oil as they pass through the liquid screen, resulting in a fully hydrated, homogenous dough. The mixer can be incorporated on batch mixers or continuous mixers, or used as a stand-alone system. Typical applications include pizza crusts, bread, rolls, pretzels, sponge dough, brews, sugar slurries, and noodles.
Make plans to visit PACK EXPO International in Chicago, November 8-11, to see the latest technologies for food processing and packaging machinery and materials.
