The mixing stage is of great importance in
biscuit-making technology, as a good process
starts from the head of the line. In the mixing
stage, all ingredients must be uniformly and evenly
incorporated in a consistent mass and transformed
into a dough which can be processed by the next
set of machines.Various mixing machines are
available according to the type of dough to be
Horizontal mixer, suitable for hard sweet and rotary moulded biscuit dough.
Vertical mixer, mainly used for cracker production, especially for the sponge and dough process.
Planetary mixer, particularly suitable for soft dough, mainly for wire cut or deposited products; it can also be
used for rotary moulded dough.
Spiral mixer, much used in the bread industry, it is also suitable for rotary moulded dough.
Each of these mixing systems has its advantages and disadvantages, so the choice of the mixer type, size
and performance must be carefully evaluated by our specialists.
HORIZONTAL MIXERS : Mixing arm is parallel to floor .Popular models are
z arm sigma mixers . Tilting arrangement is available with options of
dual speed with jackets for cold and water .
VERTICAL MIXERS: Mixing arm is perpendicular to floor
SPIRAL MIXERS: Mixing arm is in spiral shape . Main features are folding
mechanism for the dough bowl lid . Options available are fixed bowl type ., removal
dough bowl type , Tilt over mixer .
PLANETARY MIXERS: Multiple speed and high speed dough mixing for
batter or cream preparation .