Consistent dough quality

THE ZPM is the only industrial continuous mixing system to have shafts that run in the same direction, according to its manufacturer WP Bakery Group. Having one direction movement allows the machine to be used on different types of dough, and it is specifically designed to gently mix and knead dough. The mixing and kneading shafts can be individually set to achieve optimal dough quality depending on the consistency of the mixtures. This flexible feature allows the mixer to be used on doughs for soft bread and rolls, or for hard and moulded cookies, potato chips and biscuit. The same also applies for products that require a proofing process.

During the process, all of the added raw materials are picked by screw elements in the mixing chamber and thoroughly mixed and kneaded according to the specific dough requirements. The energy imparted to the dough can be influenced by the controllable drive as well as the configuration of the mixing elements.

The ZPM has shafts that run in the same direction

Temperature control available
The mixer processes large surface areas and therefore prevents any overworking. Moreover, the temperature of the doublejacket mixing chamber and the hollowcast mixing shafts can be regulated in order to maintain the temperature required during the mixing process. If a high mixing intensity is required or fl uctuating raw material temperatures are present, an optional temperature control unit can be used to regulate the temperature of the dough using cold or warm water. The machine was further developed as part of an EU research project so as to enable it to work under pressure and/or vacuum, which allows the quality of the dough and the properties of the crumb to be controlled as required.

Savings on raw material, energy
The ZPM creates a continuous strand of dough that can be transported well to the downstream processing equipment. The homogeneous dough can be divided accurately in the downstream processing stages – a feature that creates big savings in the use of raw materials. The continuous mixing system is available in a range of versions, depending on the output, as a three or four-chamber machine on one or two levels. It can yield between 300 and 8,000 kg of dough per hour. This mixer is energy efficient, and fi ts an area of 6m².

The present designs are based on a patent of Paul Pfleiderer, one of the two company founders of the Stuttgart-based mechanical engineering company Werner & Pfleiderer (WP), which he secured in 1881 for a two-shaft paddle mixer. The name ZPM is derived from the initial letters of the German equivalent of this term: “Zweiwellen-Paddel-Mischer”. Wheel-out spiral mixer WP Kemper also designed a  wheel-out spiral mixer that yields particularly fluffy, easy to process dough. This mixer under the President series, uses a proven method known as the three-zone mixing principle, which basically fl uffs the dough and makes it more manageable since the mixing is performed in three separated areas.

This principle adds more air (oxygen) to the dough to create dry, plastic and fluffy dough. Fully in line with the CleanTec hygiene concept of affiliate company, WP Kemper, attention was paid during the design of the President mixer to ensure that high hygiene standards can be effortlessly achieved in the daily baking process. To prevent any accumulation of dirt, all surfaces are smooth throughout and ergonomically formed. On request, scrapers that additionally clean the insides can also be integrated into the bowls. A drain hole optimises damp cleaning of the bowl. When opened, all liquid residues simply drain away.

The President mixer for processing 125kg dough

The President mixers are available in six sizes for the processing of 75kg to 250 kg of wheat, mixed wheat, mixed rye and rye dough. The ZPM and the President mixer were amongst several other bakery equipment introduced by the company at interpack 2014. Aside from mixers, WP Bakery also offers dough dividers, ovens, and deep fryers.