Cooperation for batch

Zeppelin Systems GmbH and WP-Kemper bring two worlds together by combining DymoMix with a Kronos-Mixer. The winners are all those who mix doughs in batches.

+An unusual cooperation has been established here, because not only two bakery machine builders globally join in a market in which they certainly also compete, but they also bring together technologies from two worlds.

KRONOS mixers

In addition to their focus on raw materials management in all its diversity, Zeppelin Systems are definitely one of the best-known suppliers of continuous mixing technology, marketed under the Codos label. Zeppelin often

WP-Kemper’s KRONOS series of models comprises the Kronos Standard and the Kronos Pro. Both are classical spiral mixers with a retractable bowl, and are offered as individual mixers or as part of a mixing system.

The KRONOS delivers 120 to 240 kg of dough, and the KRONOS Pro 120 to 400 kg of dough. Their application profile ranges from purely wheat dough through all the mixed doughs and all the way to rye doughs. The KRONOS Pro is also available with special tools and as a stainless steel version. Due to their large ground clearance and smooth surfaces, both can be cleaned quickly and easily.

In the KRONOS Digital version recently presented at the 2018 iba trade fair, the mixer independently adapts to the condition of the dough and automatically stops the kneading process at a defined time. This involves controlling the mixing process continuously based on the measured properties of the dough. +++ supplements Codos by adding DymoMix, a special dry materials and liquids pre-mixer that also operates continuously.

WP-Kemper, their partner, is part of the WP-BAKERYGROUP, within which they are responsible for mixers, roll & bread systems, donut systems and other fat fryers. Kemper’s mixers are exclusively batch mixers. They are available as individual machines, or integrated into mixing systems comprising a metering device, mixer, resting stations and bowl emptying.

Mixing takes place in batches, but the sizes of the entire mixing systems are such that they can also be designed to continuously supply big lines. The cooperation now entered into by Zeppelin and Kemper offers benefits to both companies, since Zeppelin’s DymoMix is also used in manufacturing operations that prefer batch mixing. WP-Kemper now offers

DymoMix (Dynamic Moisture Mixing System)

a hydration technology which is missing in Zeppelin´s own product range.

The advantage for bakeries with batch mixers is a significantly faster mixing process – said to be up to 50% quicker –and thus an indirect capacity increase with an existing number of mixers. Depending on the dough, the combinations are designed for hourly capacities from 1.0 t/h to 4.8 t/h. A DymoMix needs little space, and can be used for all of the mixers if necessary. After blending, the prepared dough mix falls freely into a bowl without creating any dust or splashes, because the dry materials are held together by the liquids and vice versa. The control system ensures that the mixture always arrives at the KRONOS with the required consistency, and the next dough is already beeing prepared while the dough just released is still being kneaded. +++

The DymoMix is a vertical mixer in which the fed dry ingredients are first mixed, then wetted in free fall with water, yeast solution or other liquids. The liquids are added without pressure through centrally rotating nozzles. A biochemical reaction between the flour and water, together with the input of energy when the water hits the flour particles, creates a homogeneous dough within seconds. The dough moves from the DymoMix into a continuous mixer from Zeppelin or a batch mixer from Kemper, where it is fully kneaded. The process has two advantages; firstly the time saved by “pre-developing” the dough which can amount to one third of the mixing time, and secondly its wide range of applications. A DymoMix can even pre-mix doughs with a TA (dough yield) of 110.

The DymoMix was equipped with a double jacket in 2017, which also enables clarified butter or palm fats to be temperature-controlled and processed. This allows solids and liquids, e.g. powdered sugar and oils/fats, to be mixed very quickly and to be processed cleanly without producing any dust. This version is mainly used in the confectionery industry. +++