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This generation of machinery is the result of continual collaboration with bakers, backed by Baker Perkins’ process knowledge based on a century of involvement with the industry. Gentle treatment is identified by bakery industry research into dough rheology to be a significant contributor to superior product excellence and value. Throughout the world, experience in tough production environments shows that the objectives of improved consistent quality, reduced ingredient costs and a clean label can all be achieved simultaneously.

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宝龙网上娱乐

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The complete, fully-integrated Tweedy2™ dough mixing system is automated from ingredient weighing to dough delivery to the divider, virtually eliminating routine operator intervention and inconsistency.

The patented Baker Perkins pressure-vacuum mixing process is key to cost-saving and quality-enhancing benefits including increased yield, improved crumb colour and softness, longer shelf life and a reduction in ascorbic acid.

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At the forming stage, the Baker Perkins Accurist2.1™ divider, conical rounder and Multitex4™ moulder minimize stress and damage to the dough through gentle handling.

The integrity of the dough structure is preserved, giving a loaf with higher value and consumer appeal. There is an increase in loaf volume, better colour, increased resilience and greater softness.

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This high speed, high quality and low cost process is free of flour dust.

Designing the process without the need for flour dusting has created a machine that is free from dough build-up, sticking or smearing. Being able to sheet and mould without the use of any dusting flour eliminates a significant health hazard and reduces operational, cleaning and maintenance costs.

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