Tweedy™ High Speed Mixing Systems Bu The Tweedy™ is an integrated weighing and mixing system for all types of mechanically developed bread dough. Consistent quality is achieved by rapid mixing in small batches under pressure and/or vacuum, while hygienic design and automatic controls contribute to high levels of availability and efficiency. New SuperCool technology reduces the temperature rise during mixing, making the Tweedy™ the ideal mixer for hot climates. Consistently high-quality dough Consistency is achieved through accurate weighing of ingredients followed by precise control of mixing to time or energy. Dough quality is enhanced and controlled by applying pressure at the start of the mix to assist with dough development and vacuum at the end to promote the creation of gas bubbles. Sa Efficient operation and low production costs Downstream waste, giveaway and downtime caused by dough stickiness and/or gassing are minimised by short mixing times, small batches and dough temperature control while dynamic scheduling optimises mixer availability and plant output. Product costs are kept low by water absorption rates up to 75% and efficient development of the available protein which produces strong dough from lower protein flour. Hygienically designed and easy to clean A bowl wash attachment provides a quick and effective method of cleaning the bowl and lid. The ingredient platform and lid have been designed to minimise the accumulation of debris and make any that does collect very easy to remove. Liquids on the ingredient platform are contained by a fully drained wash-down wet area. For more information on the Tweedy™ High Speed Mixing Systems, please click on the link: www.bakerperkins.com/thsm To a Typical Installation Includes: Bulk Handling Dividing Tweedy™ Mixer

The Chorleywood Bread Process ATEX rated zone 1 Accurate weighting of ingredients 2 Wash-down ingredients platform, lid and mixer body The Tweedy™ is well suited to all types of mechanically developed dough and is the definitive machine for the Chorleywood Bread Process (CBP). CBP uses a high-shear mixing action - an accurately controlled high-energy input - and an oxidising agent (ascorbic acid) to develop the dough. The application of pressure in the early stages of mixing enhances the action of the ascorbic acid by increasing the availability of oxygen: this accelerates the oxidation process...

Wash-down ingredient platform, lid, mixer body and hoist Accurate weighing of ingredients l Weighing occurs while simultaneously mixing batches, reducing cycle time and increasing availability A blended ambient, chilled and warm water system, with proportional weighing of water to flour, provides real-time correction to achieve desired dough temperature Full process visualisation allows operator to manage plant scheduling for maximised plant output Integrated pressure-vacuum system for enhanced texture control Mixing bowl and lid clamping system rated up to 1.0 bar. Forward bowl-tilt up to 125˚...

Tweedy™ High Speed Mixing Systems Increased hygiene and reduced noise Range Chart A wash attachment and self-clearing drain valve enable high-pressure clean-in-place of bowl and lid. A fully sealed, stainless steel swing frame allows easy wash-down, and incorporates removable covers for maintenance and access to the wash-down motor. Maximum Batch Size kg Maximum Output kg/hr* The mixer body and swing frame are sealed for noise reduction, and are placed on anti-vibration mounts. The PV pump set can be mounted on a separate skid for remote installation. A high-performance silencer, fully sealed...