Dough mixers, dough resting, dough logistic amr system, bowl lifter, planetary mixers & dough portioner

The kneading process is the determining element for baked products when it comes to the characteristics of the product. It determines the dough development, the water absorption and the formation of the gluten skeleton in wheat and spelt doughs as well as the degree of swelling in parts with a high rye content. For optimum results, it is crucial that the kneading process is adapted to the raw materials used. The mixing and kneading time, the speed, and the cooling of the dough must be set appropriately for the type and composition of the dough. And this is exactly what our dough machines ensure.

Kneading dough can be so simple

Basically, the kneading process in our dough kneading machines takes place in three phases. Depending on the type of flour used, the duration of the individual phases and the effect on the dough changes:

Mixing and kneading time as important technology parameters depend on the flour used. For example, the mixing process for rye (slow kneading speed) takes up about 70% to 80% of the total kneading time and the kneading process (high speed, 1 min – 2 min) only about 20% to 30%. In contrast, wheat doughs are only mixed slowly for a short time and kneaded very intensively (quickly) in the machine for a long time (5 min – 8 min).

What kind of dough machines are there?

Technologically, a distinction is made today between dough kneading machines with fixed bowl, extendable bowl or dough machines with bottom discharge. In addition, there are various kneading tools. In most cases, a spiral-shaped tool is used that rotates around its own axis (spiral kneader). So-called spiral kneaders have two spiral-shaped tools that rotate around their axis.

What characterizes a good dough machine?

The quality of a dough kneading machine is determined by the precision of its elements and the set speeds and times. Of particular importance is the design in terms of hygiene and durability. An example of precision is the patented coupling of the movable bowls. The coupling is form-fitted and thus allows absolute slip-free and wear-free rotation of the kneading bowls. Good operability and manageability of a dough machine are also important features for the baker. Only when all these features come together is it a very good machine that meets the requirements for producing the best baked goods – ESCHER mixers occupy a top position in the market here.

Mixers > Spiral mixers – with fixed bowl (spiral)

Mixers – with extendable bowl (spiral & helix)

Mixers – with bowl for bottom discharge (spiral & helix)