The ContiMix continuously produces doughs for various end products such as croissants, biscuits and more. It unifies the mixing, kneading and pressure/vacuum treatment in one process - improving your end product quality, while cutting production costs.
A closed processing zone ensures a continuous product flow according to the first-in-first-out principle. This helps to make production more efficient and to increase food-safety.
The mechanical, thermal and pressure/vacuum treatment generates a consistent, homogeneous dough with high plasticity. The extruded band retains its shape, reducing product rejects. The dough is immediately ready for your next production phase, which can significantly shorten your entire production time.
Depending on the end product you can eliminate equipment in the downstream process, saving you time and capital investment.
Thanks to the continuous mixing, kneading and forming, we obtain a perfect structure of the dough, at any moment in the production.
Roberto Strabello,
Operations Manager, Forno d’Asolo, Italy
Safety
Due to unique design features such as the closed process chamber, ContiMix offers you the highest food safety standards, as well as easy cleaning and servicing.
Customized solutions
Using our global experience across bakeries, we can customize your solution to meet your precise requirements. Our experienced engineers can help you plan, implement and support new technology to improve the quality, efficiency and safety for your plant.
Billions of people come into contact with Bühler technologies to cover their basic needs for food and mobility every day. Our motto is creating “innovations for a better world.” Find out more about our key topics.
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Gupfenstrasse 5
Uzwil
9240
Switzerland
