Pastry shop dough mixer Tweedy™ 170

for bakeriespizza doughfloor-standing

Integrated weighing and mixing system for all types of mechanically developed dough – even in hot climates The Tweedy™ mixing system integrates weighing and high-speed mixing into a single machine with a common control system. It is suitable for all types of mechanically developed dough, including pan/tin bread, rolls and burger buns, pizza bases, artisan bread, rye bread and brioche. The range covers batch sizes from 85 to 385 kg with up to 14 batches per hour possible (depending on dough characteristics and mix time) for outputs between 1,190 and 5,390 kg/hr. New SuperCool technology can eliminate ice addition or flour cooling Tweedy™ SuperCool uses an enhanced cooling jacket to reduce the temperature rise during mixing by up to 5.5°C. This enables it to be used in almost every climate without the need for complex and costly ice addition or flour cooling. It is particularly advantageous for burger buns where the downstream processes require lower dough temperatures. Consistent quality through accurate process control and pressure-vacuum mixing All the inputs to the process, including ingredient weights, temperatures and energy, are accurately monitored and controlled to ensure batch to batch consistency. Dough quality is enhanced and controlled by applying pressure at the start of the mix to assist with dough development and vacuum at the end to promote the creation of gas bubbles.