Overview
Baker Perkins offers two laboratory mixers, the Tweedy™ 8 and Tweedy™ 20, designed for test bakeries, academic use, and research. These mixers have maximum batch capacities of 8kg and 20kg, respectively, and are suitable for high-output bakeries, researchers, and academic institutions.

Applications
The mixers are versatile and can be used for a variety of products including Pan/Tin Bread, Burger Buns, Pizza, Artisan-style Breads, Baguettes, Focaccia, Ciabatta, Batter, Sandwich Bread, Rye, Soda, Pita, Brioche, Breadcrumbs, Panko, Bagels, and Sweet Rolls.

Features
- Replication of Production-Scale Systems: The mixers incorporate important process control features such as variable speed control and pressure-vacuum mixing, allowing for the replication of production-scale systems.
- Research and Academic Use: The small batch sizes are ideal for research and educational purposes. The mixers include a viewing port for monitoring and allow for flexible batch size adjustments.

Specifications
- Tweedy™ 8: Maximum batch size of 8kg, minimum batch size of 4kg, maximum flour capacity of 4.7kg, and a 2.2kW drive motor. It features a manual tilt.
- Tweedy™ 20: Maximum batch size of 20kg, minimum batch size of 10kg, maximum flour capacity of 12kg, and a 5.5kW drive motor. It includes a motorised tilt.

Design
The mixers have a compact and portable design suitable for test bakeries. They feature an HMI with full process visualisation and recipe control, and an identical impact plate to production mixers for consistent results.