From Theory to Perfection: How Foam Production Enhances Your Baked Goods
With state-of-the-art foam technology, HANSA MIXER optimizes dough processing—delivering increased volume, finer structure, and consistent quality. Continuous aeration systems precisely control air incorporation while saving raw materials.
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Foam pastry -
Cake base -
Chocolate-topped meringue -
Sponge biskuit
Dough-based products are an essential part of the bakery industry. Modern foam technology enables the production of doughs with optimized structure and improved processing properties. HANSA MIXER offers customized solutions for industrial dough production.
Foam Technology in Dough Processing
The targeted introduction of air or gases into dough masses enhances texture, increases volume, and improves mouthfeel. A distinction is made between leavening foam, generated through chemical processes, and mechanically produced whipped foam. For light and airy products such as sponge cakes, waffles, or meringues, precise control of foam structure is crucial.
Advantages of Continuous Foam Production
Traditional dough processing is often discontinuous, leading to fluctuations in product quality. With HANSA MIXER’s continuous aeration systems, foam quality can be precisely controlled, resulting in:
- Consistent product quality through accurate gas dosing
- Raw material savings due to increased volume
- Improved reproducibility and efficiency
Technology for the Highest Standards
HANSA MIXER utilizes dynamic mixing heads with adjustable speeds, ensuring a homogeneous distribution of gas bubbles within the dough. This optimizes stability and creates a fine, uniform texture. The use of eccentric screw or rotary lobe pumps ensures even dough flow, regardless of viscosity or recipe.
Hygiene and Automation – Essential in Production
Another key advantage is the integrated CIP (Cleaning in Place) system, which guarantees hygienic production and minimizes downtime. Precise control via modern PLC systems enables full automation and remote monitoring of the foam production process.
Conclusion: Future-Proof Dough Processing with HANSA MIXER
Modern foam technology is revolutionizing dough production. With HANSA MIXER’s continuous mixing and aeration systems, manufacturers benefit from higher efficiency, consistent product quality, and optimized processing.
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