Entirely automated continuous
kneading lines

Continuous kneading in pastry and bakery: Continuous process for cake batters production, dough for rotary unit is a main development in the quality control.

Each ingredient is weighed either directly, or by a premix production.

Each shortage is indicated.

Work intensity (mechanical energy) is programed with the recipe.

Temperature is controled by circulation in the double jacket. So continuous process avoids preparation errors or forgetting. This makes production quality secured. Low in progress matters allows frequent recipe changes. Cleaning in place represents a main asset.

Continuous kneading in bread industry: As for pastry or bakery production, the continuous kneader Simon represents, in bread dough, an important kneading development. Driving and programation keep the same. Bread doughs, brioche, vienese pastry, etc. are quick evolution paste (yeast activity). Any stop or prolonged wait no programed carries a product refusal. The Simon kneading unit, during stops, controls the temperature and can also block the dough. In case of prolonged stop requiring the dough rejection, low in progress matters in the kneader limits the quantity to be recycled. The Simon kneading unit can work with either air injection or with slight vacuum. In bread production, the kneader can also be cleaned in CIP. The MXP Simon kneading unit is a foreground alternative to the conventional kneadings together with the continuous kneading units with opened tank.