00 Mixing
The first purpose of this operation is to create gluten: after the hydration of the flour, through mixing you get an elastic and mouldable mass, that combining wheat protein, gliadin and glutenin. After combining in the gluten, these molecules stretch and orient themselves. The gluten arranges itself to create a tidy mesh threaded between the starch granules. Air bubbles get trapped by this netting, which will be fed by the carbon dioxide produced through fermentation. The netting’s elastic, resistant structure does not let the anhydride out, causing the dough to grow.

01 Spiral mixer
Spiral mixer with fixed bowl, from 60 kg to 300 kg of dough. The machine comes with two motors and two timer speeds, bowl inversion, dough breaking shaft and safety grid.

02 Spiral mixer supreme
Top of the range of the mixer. The machine is designed for mixing with flours with high percentage of gluten or for hard dough with low percentage of liquids. The mixer is reinforced in all the critical parts, in the body structure and in all its components. Endowed with a special double drive transmission to reduce motor’s stress, the spiral arm is increased and its motor is made powerful. This machine is perfect for heavy work cycles.

04 Spiral mixer with lift
Spiral fixed bowl mixer with lifter, from 80 kg to 300 kg dough. The machine is lifted up to the unloading 120 cm position onto the table (RB) or into divider hopper at 180 cm (RD)

05 Spiral mixer removable
Spiral removable bowl mixer, from 130 kg to 250 kg of dough. The machine comes with two motors and two timer speeds, bowl inversion, dough breaking shaft and safety grid.

07 Spiral mixer baby
Spiral mixer baby from 6 kg to 50 kg dough, fixed bowl.

09 Fork mixer
Fork mixer from160 kg dough with lift able head and idle bowl. Work cycle can be manual or automatic, double timed speed, bowl rotation can be regulated by a braking system. Suited for quality, elastic and tenacious dough.