Bakery Mixes

1
Bakery Mixes
Cake, Doughnut and Frosting Mixes.
Fast and accurate shortening incorporation
without lumps formation. Single vessel
operation, avoiding pre-mixes and finishing
equipment. Total processing time 15-50 less than
required in old configurations.
Fluor, Sugar, Baking Powder flavoring, coloring
and Salt are dry mix for ONE to THREE minutes.
Lumps that frequen- tky form during storage of
the raw materials are completely broken up by
the choppers during the dry mix cycle. When
incorporating liquified solid shortening, the
batch Temp. is adjusted during the dry mix
cycle to within 40 F of the shortening Temp.by
mean of a heating jacket. This pre- vents too
rapid cooling of the shortening and resulting
prills Following the dry mix, liquid shortening
is introduced by lance injectors over the
high speed choppers, or solid shor- tening in
cubes added through special ports. Shortening
inc- orporation, up to 16, takes 2 to 5
minutes. Choppers fini- sh the mix in 5 to 7
minutes after shortening introduction.
Temperature Control of Bakery Blends is required
during the blends, to maintain a
crisp flee-flowing texture for packaging. This
control can not be effectively accomplished via
a cooled jacket because of very short cycles and
the possibility of a dew point formation
re- sulting in a buildup and/or water in the mix.
A more effective way to control temperature
is through indirect heat transfer by the slow
injection of either carbon dioxide (liquid or
dry ice) or liquid nitrogen directly into the
batch.