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Problem: Maintaining horizontal mixer maintenance, performance

Published Friday, September 01, 2006

Horizontal mixers are the workhorses of U.S. bakeries. They are big and sturdy, and handle multiple types of dough with either roller bars or single- and double-sigma arms. However, changing product attributes, such as stiffer doughs, have complicated a once standard bakery function. Today’s product formulations require bakeries to evaluate their horizontal mixers to ensure ideal performance. Increased demand for stiffer doughs, such as whole grain and multigrain breads, has necessitated increased horsepower usage to maintain batch size. One manufacturer of horizontal mixers estimates that bakers may have to reduce batch size by as much as 30% if ...

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