Modern solutions for rework and all-in mass
Special technique of fine grinding for a professional use of leftover bread our dough. Suitable as homogeniser for residual bread mash or as pre-mixer for all-in-masses.
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Functional principle: Through a special process, the leftover bread or dough will be liquefied with a minimum of water and homogenized by a special technique of fine grinding in a rotorstator system. The result is an extremely fine suspension, which is pumpable and will no longer segregate. This simplifies the storage of the finished cream mass considerably.
Design:
→ Single-walled mixing hopper from stainless steel AISI 304
→ Mixing hopper on weighing frame
→ Pneumatic lid
→ Drive: powerful three-phase motor with knifes and hygienic mechanical ring seal
→ Automatic flushing function
→ Fine grinder
→ Stand-alone control unit
Option:
→ Double-walled (tempering)
→ Mobile design
→ Conveying and dosing pump
→ Conveying pipe loop to removal station with drip-free extraction valve
→ Shredder/coarse grinder
→ Storage-/dosing tank
→ Pig cleaning system
→ Integration into the existing controls system
Special advantages of daxRec:
→ Intensification of taste
→ Time efficient mixing of a homogeneous mass without risk of segregation
→ Raw material economies due to higher return flow, higher dough yields and reduced consumption of bakery improvers
→ Brightening of the crumb in wheat bread
→ Enhanced freshness and shelf life due to higher water absorbtion
→ Easy cleaning due to easy accessibility
