Model Tweedy™ 8 / 20 -Mixers

Baker Perkins offers two Tweedy™ dough mixers for test bakeries and academic / laboratory use; the Tweedy™ 8 and Tweedy™ 20 have maximum batch capacities of 8 and 20kg respectively.

Exact Replication of Production-Scale Systems

All the important process control features found on Tweedy™ production mixers are incorporated into the Tweedy™ 8 and Tweedy™ 20, including variable speed control and pressure-vacuum mixing for enhanced texture control. This allows exact replication of the process of the production scale systems, enabling new product developments to be successfully scaled up to full production. 

Ideal for Research and Academic Institutions

The small batch sizes are ideal for research organisations studying high speed mixing and other aspects of the bread making process. A viewing port in the lid allows progress of the mix cycle to be monitored and process parameters can be repeatedly changed to analyse and assess results. For even greater flexibility the batch size may be reduced by up to 50% without affecting the process.

Range of Applications

The Tweedy™ 8 and Tweedy™ 20 are intended for use by high-output bakeries for development work on new products. Ingredient suppliers working on new formulations can use the mixers to improve high-speed mixing. Academic institutions can also use the mixers for training and education. 

Several integral features make the Tweedy™ process ideal for many products, including burger buns, pizza, artisan-style and hearth breads, baguettes, focaccia, ciabatta, batter, rye, soda, pita, brioche, breadcrumbs, bagels and sweet rolls.

Capacities