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ZEPPELIN_FOL_KROMix_

ZEPPELIN_FOL_KROMix_
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KroMIX CAN BE USED IN MANY WAYS. COMBINED EXPERTISE FOR YOUR SUCCESS The innovative KroMIX system can process wheat ﬂour and wheat mixtures as well as rye mixtures and wholemeal ﬂour. Thus, the KroMIX system is suitable for many different bakery products: • Bread • Buns • Flat bread, buns and toast • Pastries and pies ZEPPELIN Systems GmbH. We are specialized in developing and manufacturing components and plants for processing (storing, conveying, mixing, dosing and weighing) high-quality bulk materials. As knowledge carriers with many years of experience in the ﬁeld of food technology, our systems are used worldwide in the food industry. From basic engineering via development, manufacturing and construction of our own components and control technology up to ﬁnal assembly and comprehensive after-sales service, we supply all services in plant construction from a single source. HASE 2 ING P T MIXENERGY INPU y dough b of the g i ixing 3-zone mixin mm put, form f he n fo a s f t Uni eans o (oxygen in ne). o m me pl ciple ixing z p n prin zone, m high and ng z of a e i e ti v rest evement ough quality. i d A A A h s Ach sistent o con Ac ( ce dro wet lera t p ti Be lets ng o ed gin on f t o re n t he dis acti ing o he p so ons f b lvi , ng sw pr ion r at ate dr w l). hy by ve ur our le le ical tic m d ar che an . io lling sses e e ce o De ned a ddi solution tion of w suspensi s and ow ater, on metering s by mean able pum so measu p and o f a reme nt. w Introductio no dry ingre f the pre -w di salt, and ents ( ou eighed r, su functi o ingredien g ts) int nal mic ar, Ho ro o the vessel (s mo mi cre ge or padd w belt m xing le mix ix mi dry neo er). er xin in u mi g g s xe ve re r o ss d rp e a WEIG g conveyin g and terin neously mixed me oge m cise ans of Pre f the ho rials by me ring o e te ht me mat dry -in-weig les. sca loss TWO INNOVATIVE TECHNOLOGIES – UNIQUELY COMBINED. For efﬁcient dough production. ﬁcient dough i KroMIX revolutionizes dough production. Take advantage of this unique technology now! PROCESS STEPS OF DOUGH PRODUCTION WP Kemper GmbH. We work for bakers. We develop, build, install and maintain machines and systems for bakeries; for craft enterprises as well as for industrial production facilities worldwide. We have been doing this for more than 100 years and know almost everything that is going on in bakeries. We are the experts for mixers and mixing systems for dough processing, for fat fryers e.g. donuts, for roll lines with dough dividing and forming machines as well as for dough-belt based roll and bread lines. Kemper Zeppelin Systems GmbH Messenhäuser Straße 37-45 • 63322 Rödermark Phone: +49 6074 691 0 foodtechnology@zeppelin.com WP Kemper GmbH Lange Straße 8-10 • 33397 Rietberg Phone: +49 5244 4020 info@wp-kemper.de

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DISCOVER COMPLETELY NEW PERSPECTIVES DISCOVER THE ADVANTAGES OF KroMIX! Optimal dough quality O2 Higher oxygen supply O2 Breaking down the process into different steps enables maximum homogeneity. FOR DOUGH PRODUCTION WITH KroMIX! Machinable doughs With the same water content, the dough feels drier. The optimized air supply during the mixing process enables a better formation of the gluten structure. Your beneﬁt: Consistent and reproducible high dough quality. In 2018, de d as awar roMIX w K vation the inno Trophy, d e. the iba ker y tra r the ba prize fo Process large quantities of dough...

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ZEPPELIN_FOL_KROMix_ 2Pages

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ZEPPELIN_FOL_KROMix_
2Pages