Mixing
The patented solution that ensures higher dough hydration, lower temperature, gentle mixing with inclusions, and energy savings.
For biscuits, crackers, thick batter and products with no gluten development. With clean dough ejection and easy recipe change.
Traditional mixing technology re-designed to improve the standards with single or double spiral. Available in different configurations to suit all production needs.
Adapts to various doughs and quantities, ensuring optimal gluten development and water absorption. With an optional inverter for energy efficiency and kneading intensity.
Efficiency and versatility with a 10L to 60L bowl, 20-speed inverter, and digital control, ideal for artisan bakeries and patisseries.
Designed for intensive work, it offers adjustable lifting heights and tilt angles, with options for hydraulic bowl rotation and scraper, ensuring efficient dough handling.
Hydraulic tilting (1100mm height) with frontal (ERT-F) or lateral (ERT-L) discharge. Manual approval required, with 4 stainless steel feet for elevation.
