n South African Food Review - Simple solutions are often the best - bakery

Volume 45 Number 9
  • ISSN : 0379-6000


A patent pending mixing chamber replaces the normal mixing bowl. Even with a single machine, bakeries can instantly hydrate or mix most dry ingredients. Complete flexibility means one unit can produce the following: 

• A 65 per cent flour and water Biga 

• A 115 per cent liquid sponge 

• Hydrated bran at 225 per cent 

• 400 per cent hydrated vital wheat gluten 

• Hydrate items such as potato flakes to make mashed potato.

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