The first continuous mixing systems were designed for low-volume production of stiffer doughs and products such as pretzels, crackers and bagels. But in the 30-plus years since, several kinds of continuous mixers have emerged to handle many distinct application challenges and all dough types.
With GEA’s turnkey process technology, Symrise is increasing its production capacity, enhancing flexibility and meeting the highest requirements for hygiene and material quality.
It is equipped with an internal spray line with intensifier bar for rapid dispersion of liquid additions throughout the batch, and a pneumatically actuated brake to stop rotation for loading or unloading the batch.
