Baking mixes

FROM FLOURS OF DIFFERENT TYPES WITH ENZYMES, IMPROVERS OR GLUTEN, TO COMPLETE MIXTURES SUCH AS DRIED SOURDOUGH, SALT, SEEDS AND EVERYTHING REQUIRED TO PRODUCE A SPECIFIC BREAD JUST BY ADDING WATER.

Technosilos mixing systems guarantee perfect baking mixtures. Our mixers are capable of perfectly dispersing anything from a few grams to hundreds of kilos.

Mixing can take place continuously, injecting micro-components into the main flow of flour to be packaged. Alternatively, discontinuous mixing is ideal for batches of different sizes or different recipes.

All ingredients are stored in silos or microdosers. After the safety sieving, the batch to be mixed is automatically made on the mixer supply scale.

The smallest amount of ingredients can represent the largest secret of some recipes. These are directly inserted into the mixer by the operator.

TThe mixture is then transferred to the bagger or packer, by dropping, to prevent demixing.

THE MAIN ITALIAN PRODUCERS OF SPECIAL FLOURS USE TECHNOSILOS PLANTS.