The fastest way of dough production
Extremely fast. Free of dust. Homogenous consistency. Low energy input. You can profit from all these advantages in the dough production with the new DymoMix. It moistens evenly free falling dry materials with water or e.g. a yeast solution. The biochemical reaction that starts immediately generates a homogenous dough within seconds. The dough can be used immediately or transferred to the batch mixing process resp. the continuous kneader. You save a mixing resp. kneader process and you can handle considerably more dough than before.
Smoothly without pressure
In contrary to the competitor’s models, the raw materials are not moistened with pressure but with centrifugal force. Thus, despite a possible agglomeration of the dry materials and even with lowest humidity input (as of dough yield 110) an excellent product such as e.g. a high quality dry pasta dough can be produced cost-efficiently.
Profit from the flexibility. The DymoMix covers all common kinds of dough with various humidity content (as of dough yield 110 to 250). Also premixes or solutions can be used with consistently high moistening quality without any difficulties. A modification of the dough recipe e.g. with a higher humidity content can be made during the running production process.