Gentle kneading for wheat based products
The Ex Continuous Mixer is designed to uniformly mix products where dough moisture levels range from very low to very high. Dough is gently mixed and developed without generating excessive heat. Low moisture, stiff products are easily mixed. The Ex Mixer is ideal for wheat based products such as pretzels, pizza, sweet goods, crackers, and is also well suited for all but the lowest viscosity powder/liquid mixtures.
High development mixing for ultra-high absorption doughs
The HDX or High Development Continuous Mixer is designed to first mix all ingredients into a uniform mass with a twin screw mixer. In a separate section the dough is kneaded to the proper development level with a single screw mixer. This mixer is designed specifically to manufacture highly developed dough at low temperatures. The HDX Mixer is ideal for products such as buns, breads, English muffins and similar products.
2-stage mixing for products that benefit from creme up and final mixing stages
The LDX Continuous Mixer combines all minor ingredients and a portion of the required flour in the first mixing stage. In this stage, special mixing elements cut the fat into the other ingredients. In the final stage, the remaining flour is added to create the final dough. This mixer is ideal for most types of cookies or any application where ingredients are blended before flour is added.
Intense mixing action for products requiring high energy mixing
The MX Continuous Mixer offers intense, efficient mixing using a cutting action for products requiring high energy mixing. The MX Continuous Mixer is particularly well suited for high moisture / high fat content doughs such as icings, cremes, batters, fillings and low viscosity mixtures. It is also used for products where inclusions are a large portion of the recipe. Inclusions can be added near the exit of the mixer to obtain a uniform mix with no damage.
High speed lofting for low moisture, hydroscopic powder type mixtures
The FX Continuous Mixer is designed to distribute small amounts of moisture evenly into large amounts of powder. This is accomplished by lifting the powder into atomized liquids. This mixer is ideal for hydroscopic powders such as potato flakes used to make fabricated potato chips or any other low moisture mixtures.