Industrial Baking
05/11/2009
VMI develops a new technology to characterize the dough in real time during kneading
- For years, bakers have only had variable Time to operate
Measure completely decoupled from the rheological of the dough
- Several manufacturers of mixers, including VMI, have made it possible in recent years to measure the Energy consumed by a mixer
Measure partially and non directly related to the state of dough mixing.
- Today, VMI offers a measuring method that allows us to account for the condition of the dough , in real time during the dough mixing process , without being disturbed by mechanical phenomena (friction) or electrical issues (system stability) related to the designing of the mixer itself or to the environment not directly related to the dough
The measure only takes into account the condition of the mixing dough.