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.
Offers excellent gluten development and water absorption, with an optional inverter for energy efficiency, available in various sizes and materials.
Efficiency and versatility with a 20L bowl, 20-speed inverter, and digital control, ideal for artisan bakeries and patisseries.
Perfect for artisan bakeries and patisseries, featuring a 40L bowl, 20-speed inverter, digital control, and a durable white painted carbon steel frame.
Hydraulic tilting (1100mm height) with frontal (ERT-F) or lateral (ERT-L) discharge. Manual approval required, with 4 stainless steel feet for elevation.
