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Blog: Mixing and forming for the artisan baker

Blog: Mixing and forming for the artisan baker

Sales of artisan and rustic breads are rising as consumers seek the best in flavour and appearance.

To meet this rise in demand bakers are increasingly looking for technology that can help them increase production without compromising quality.

Baker Perkins’ range of mixing and forming equipment ticks all the boxes for the artisan baker who wants to benefit from increased interest in their products while maintaining the characteristics that made them successful in the first place – appearance, flavour and variety. Selective application of technology can achieve this while adding to consumer appeal through greater consistency and lower costs.

For example, the Tweedy™ high-speed mixer can mix a full selection of doughs: from white and wholewheat to rye, soda, ciabatta and bagel dough. Liquid ferments, or flour brews, can be added where traditional and sour dough flavours are required. The flour brew is pumped automatically directly and rapidly into the Tweedy™ mixer, allowing a high proportion to be added without extending the overall mixer cycle time. In one installation, up to 200kg of flour brew is added in 30 seconds.

This process enables bakers to increase production by producing a high-quality dough with an authentic flavour but without taking up valuable floor space.

Mixing and dividing covers the full range of artisan breads which can then transfer to specialist bread moulding lines, or manual moulding. Adding a moulder will produce batons, bloomers and similarly shaped loaves.

Output choices cover the industry, from small through medium to large scale plant bakeries. The Tweedy™ range offers batch sizes from 70 to 385 kg; dividers and moulders can be specified to match.

Rapid changeover between runs is essential, especially when a variety of products is needed each day. On the Tweedy™ mixer, a time-saving rapid, thorough and fully automatic washout system for the mixing bowl eliminates operator involvement and minimizes downtime. It is particularly valuable when making products where cross-contamination could cause quality or food safety problems. This is backed by full wash-down for the tub hoist and in the product area between the frames on the Accurist2.1™ divider.

Precise mixing, reliably accurate weight control at the divider, and gentle dough moulding all contribute to performance that enables Baker Perkins machinery to achieve consistent high quality with low production costs.

If you would like to check how Baker Perkins’ equipment can benefit your bakery, our Bakery Innovation Centre contains a wide range of production and laboratory scale equipment. We would be happy to run trials with your ingredients and recipes to prove our point.

Read more:

Baker Perkins' mixing and forming equipment for artisan bakers

Bakery Innovation Centre

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