DymoMix®
for perfect doughs
Der DymoMix® auf einen Blick
Extremely fast. Dust-free. Homogeneous consistency. Low energy input. These are just some of the advantages the new DymoMix® offers for dough preparation. Dry ingredients falling freely are evenly wetted with water or, for example, a yeast solution. The immediate reaction results in a homogeneous dough within seconds, which can be used immediately or passed on to batch kneading or continuous kneading processes. This eliminates the need for a separate mixing or kneading step, allowing significantly more dough to be processed than before.
Areas of application
Preferments and sourdoughs, bread doughs (of all kinds), bun doughs, cookie doughs, waffles, pasta, and pet food. Suitable for mid-sized bakeries as well as industrial operations with continuous or batch-based production.
Dough yield
From HY 100 to HY 250
You can find more information in the product brochure:
Application Areas
Industries
The DymoMix® wetting system functions as a premixer and serves as an additional production step between the dosing and kneading of dough or other downstream processes. Its ability to handle large volumes of liquid makes it the ideal solution for producing pre-mixed doughs. The DymoMix® is compact and space-saving, and can be easily retrofitted into existing CODOS® systems. This versatile premixer is suitable for a wide range of food products and is perfectly suited for both medium-sized and large industrial operations.
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Zeppelin Technical Center
Testing is good – but testing under real conditions is even better
Take advantage of the opportunity to thoroughly test your processes and recipes at Zeppelin’s in-house technical center: our Food Technology Center in Rödermark is specifically designed to meet the requirements of the baking industry.
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