Several features make the Tweedy process suitable for other products, including pizza, baguette, focaccia, ciabatta, batter, rye, soda, pita and artisan breads, brioche, breadcrumbs and panko, bagels, cinnamon rolls and burger buns.
Short mixing cycles are one advantage of the mixer. Automated ingredient feeds minimise dead-time, while the design of the bowl and beater – plus the speed of rotation – combine to produce a 3D mixing action that stretches and shears more of the dough for more of the time.
The result is rapid structural development, allowing up to 12 batches every hour. The process is the same as in conventional mixers, but quicker.
Control of the dough texture during pressure/vacuum mixing is another reason for the mixer’s suitability to other applications.
Applying pressure at the start of mixing helps by trapping more air in the dough. Applying vacuum towards the end of the cycle controls the size of the bubbles and refines the crumb structure.
Contact Baker Perkins for more information.