Tweedy™ 8 / 20 - Laboratory Mixers Baker Perkins offers two Tweedy™ pressure-vacuum mixers for test bakeries and academic / laboratory use. The Tweedy™ 8 and Tweedy™ 20 have maximum batch capacities of 8 and 20kg respectively. The Tweedy™ 8 and Tweedy™ 20 are intended for use by: • high-output bakeries for development work on new products • researchers and ingredient suppliers working on new formulations • academic institutions for training and education purposes Several integral features make the Tweedy™ process ideal for many products, including: Pan / Tin Bread Burger Buns Pizza Artisan-style and Hearth Breads Baguettes Focaccia Ciabatta Batter Sandwich Bread Rye Soda Pita Brioche Breadcrumbs and Pan

Tweedy™ 8 / 20 - Laboratory Mixers Replication of Production-Scale Systems All the important process control features found on Tweedy™ production mixers are incorporated into the Tweedy™ 8 and Tweedy™ 20, including variable speed control and pressure-vacuum mixing for enhanced texture control. This allows replication of the process of the production scale systems, enabling new product developments to be successfully scaled up to full production. Pressure-vacuum mixing for texture control Identical impact plate to production mixers Ideal for Research and Academic Institutions The small batch sizes...