Snack and bakery companies want mixers that are easier to program and control, simpler to clean, more energy efficient, and well-tailored to their particular applications—and they expect equipment manufacturers to consult with them upfront to find the best fit.
Many aspects of mixing equipment for snack and bakery applications, including doughs and batters, continue to evolve, including more automated controls, better sanitary design, vacuum/pressure capabilities and shorter cycling times.
