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.
In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.
