Good raw materials are essential for good doughs as the quality of water and flour significantly influences the dough quality. In addition to the raw materials, optimal mixing ensures the best product quality. Each dough has different requirements, soft doughs require a lot of tension and volume, rye doughs have to be mixed gently. Mixing tools matched to the type of dough increase the quality of the dough.
To ensure a strong formation of the gluten network and a dry dough surface, a lot of oxygen has to be added during the mixing process.
An optimally developed gluten network ensures high dough quality and thus also a high baked goods quality.
A short start-up phase allows for quick blending of ingredients. Thus, water is bound before formation of the gluten networks. This ensures a longer freshness and more flavor in the final product.
High dough quality through
When it comes to dough quality, there is nobody out there who knows the business better than us. Our systems are second to none, both in traditional dough processing relying on stand-alone universal mixers or single batch equipment, and in industrial dough processing with fully automated mixing systems precisely customized to specific production conditions. Our 3-zone mixing principle always ensures optimally mixed doughs.
Fully automatic mixing systems
WP Kemper mixing systems are customized to the specific product and process requirements of industrial bakeries to ensure optimal integration and networking of all parts in the overall process.
Monitoring systems and higher-level control systems are now almost commonplace in most bakeries. A mixer, which independently controls the mixing process and ends at the optimum time, that is new.
By excellent accessibility and hygiene extras such as cleaning brushes and dough catchment trays.
3-zone mixing principle
All WP Kemper spiral mixers (mixing systems and stand-alone mixers) are equipped with our proprietary 3-zone mixing system. This patented process adds more oxygen to the dough, producing soft, easy to process doughs in reproducible quality.
The use of monitoring systems to control all relevant component temperatures and central lubrications for moving components offer maximum reliability and extend the service life of our mixers and mixing systems. Sometimes it happens and a damage occurs. With our Serviceline 24/7 we are always available to initiate and implement the necessary actions as quickly as possible.
Open, also during production accessible, design without protective fence (optional)
Bearings, drives and hydraulic systems are monitored permanently
Mixed wheat dough
Mixed rye dough
1,200 - 6,400 kg dough/h. (2,650 - 14,100 lb)
Dough resting time up to 90 min.
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we kemper it.
Every production process in the bakery starts with the preparation of dough. It is the first step, decisive to the quality of the entire process and the final product. The name Kemper has always been synonymous with mixing, for more than 100 years.
KEMPER MIXING means dough production customized to individual requirements.
The right mixer
To make the right choice of mixers, bakers need to consider the processes they use in dough preparation and dough processing as well as the final product they are looking at.
In addition to the classic spiral tools, other special tools can be used for an individual adaptation to the dough requirement.
For soft doughs
The helix tool - Ideal for particularly soft doughs.