ContiMix continuous dough extruder
A closed processing zone ensures a continuous product flow according to the first-in-first-out principle. The dough band is immediately ready for the next production phase, shortening the entire production time. Depending on the end product, subsequent equipment in the folding and proofing steps can be eliminated. Thus, investment can be cut.
A dough that saves money.
Optimal mechanical, thermal and pressure treatment produce a homogeneous dough with a high plasticity. The extruded band remains its shape, reducing scrap production. The non-sticky dough surface cuts or even eliminates the use of dusting flour. Up to 9 % higher dough yield ensure a quick payback.
Top quality end products.
Dough produced with ContiMix provides the essential conditions for improved volume and crumb structure. Especially when working with butter or margarine, the short process with low temperatures also has a favorable effect on the taste of the baked goods.
Optimized food safety.
Due to the unique design features such as the closed process chamber, the ContiMix™ guarantees not only highest food safety standards cut also ease of cleaning and servicing.