Baker Perkins Tweedy SuperCool process

Baker Perkins’ Tweedy SuperCool process combines bowl cooling with control technology to provide precise management of dough temperature in any climate.

The system can be retrofitted to existing installed mixers. The technique features a redesigned cooling system that can increase heat transfer from the dough to the cooling jacket during mixing.

The company’s software measures flour and ambient temperature and relates them to energy requirement for the mixing process. It then regulates incoming water temperature and applies jacket cooling to achieve the exact dough temperature required.

This creates complete control over dough temperature, which is fundamental to efficient downstream handling. The target temperature for dough is normally 26 to 30°C.

The effectiveness of the system is demonstrated by a reduction in final dough temperature of ‘X’°C on a large batch industrial mixer.

It is suitable for high-output plant bakeries making tin and pan bread, burger buns, rolls and pizza bases, including the sourdough, liquid sponge and sponge and dough processes.

The system enables the Tweedy high-speed mixing process to be used in hot climates including the Middle East, Latin America and Asia where effective dough temperature control is a potential problem. Mixer bowl cooling is cost-effective compared to the capital and energy costs of flour cooling equipment and bakery air conditioning.