Tweedy bread mixers for test bakeries and laboratories

Baker Perkins has added two machines for test bakery and laboratory applications to its range of Tweedy bread dough mixers. The Tweedy 8 and Tweedy 20 have maximum batch capacities of 8 and 20 kg respectively.

The mixers have been designed for use by high-output bakeries for development work on new products, ingredient suppliers working on new formulations to improve high-speed mixing and research organisations studying high-speed mixing and other aspects of the breadmaking process.

The small batch size is intended for research and testing purposes — a viewing port in the lid means the mix cycle can be monitored and process parameters can be changed to analyse and measure results. The batch size may be reduced by up to 50% without affecting the process.

The control features on the production mixers include variable speed control and pressure-vacuum mixing for texture control. This allows replication of the process of production-scale systems, enabling new product developments to be scaled up to full production.

The machine is compact with an integrated control panel and mounted on wheels for portability. The mixing bowl has an electric tilt mechanism for easy discharge. Control is by an HMI with full process visualisation, and there is network connectivity for data capture.