High speed mixer is designed to mix any kind of dough for mass production of bakery products. High speed mixer is closed type. It is fair to have a glance of the mechanisms in dough making. The mixihg process is primarily conceived to convert flour and other inputs to form a lumpy mass of dough. Time lost in fermentation is nil compared to slow speed mixers 2 hrs.
All the inputs are to be added at one time and hence have to be kept ready in batch wise. High speed mixer`s paddle offers a greater resistance to the dough, enhancing dough development to a greater degree. The dough becomes light and airy, facilitating instant inflation of dough in a period of 2 to 3 mts of mixing and the dough is ready for further process.
The switches are provided with timers and on completion of prefixed time the mixing operations get disengaged. There can`t be any chance of over mixing and under mixing or variation in dough consistency. The machine is fitted with latest electronic control panel for easy operation with inbuilt safety devices.
