SLIDE 1
1
4
“Show me the money”
- If you mix @ 7,000lb/hr; 2 shifts/day; 5 days
High Speed Mixing & Increased dough hydration by Denny Vincent - - PowerPoint PPT Presentation
High Speed Mixing & Increased dough hydration by Denny Vincent - - PowerPoint PPT Presentation
High Speed Mixing & Increased dough hydration by Denny Vincent President 1 Show me the money If you mix @ 7,000lb/hr; 2 shifts/day; 5 days week; a 4% increase in hydration would generate a cost savings of @ $165,000
SLIDE 2
SLIDE 3
5
Our mixers don’t look like these…..
SLIDE 4
6
Or these….
SLIDE 5
7
It looks like this….
SLIDE 6
8
Or this..
SLIDE 7
9
Or this…
SLIDE 8
10
High horsepower motor, variable speed, direct drive to the mixing tools.
SLIDE 9
11
Counter rotating bowl scraper to insure incorporation of all ingredients…
SLIDE 10
12
In the top & out the bottom
SLIDE 11
13
Show me the mixer!
SLIDE 12
14
Shorter mixing time
- Mixing time is typically 75% LESS than
traditional mixers.
- 5 minutes traditional = 1 minute ABM
- Flour tortilla doughs @ 3 minutes
- Masa doughs @ 1 minute
- Total batch times usually < 7 minutes
- Smaller/more frequent batches
SLIDE 13
15
Smaller batches/more often
9.4 27.4 2.2 6.4 15 3.0
0.0 3.0 6.0 9.0 12.0 15.0 18.0 21.0 24.0 27.0 30.0
TYPICAL MIXER ABM MIXER
MIXING TIME BATCHES PER HOUR BATCH RUN TIM
SLIDE 14
16
“Time is Money”
Which way do you travel?
SLIDE 15
17
“Time is Money”
Which one do you prefer to use?
SLIDE 16
18
Feed multiple production lines with 1 mixer
SLIDE 17
19
Feed multiple lines with 1 mixer
(1) ABM 1000 Mixer feeding 2 die cut lines
SLIDE 18
20
Increased dough absorption
- This mechanical mixing action is so intense,
that it can expose more surface area of the flour particles to the recipe water. MECHANICAL HYDRATION!
- This enables the flour to absorb more water,
thus increasing the hydration rate.
- This moisture is “bound up”, therefore
sticking can be controlled & shelf life is NOT REDUCED!
- Increased absorption = Higher Yields/+$$$
SLIDE 19
21
“Show me the money”
- If you mix @ 7,000lb/hr; 2 shifts/day; 5 days
week; a 4% increase in absorption would generate a cost savings of @ $166,000 per year
SLIDE 20
22
REDUCE OR ELIMINATE FLOOR TIME…
- Doughs which are better hydrated can
be machined sooner. These doughs need little or no“floor time”.
- This allows for “just in time” dough
- mixing. This cuts waste and simplifies
the processing.
- Better hydrated doughs can usually be
machined 3-5 degrees warmer.
SLIDE 21
23
Better incorporation of trim & reclaim dough…
- With the intensive mixing – cutting
action, trim dough can be added back to a batch at rates up to 40%.
- During the first 30 seconds of mixing,
the trim dough is fully incorporated.
SLIDE 22
24
Eliminate bowls and dumpers
SLIDE 23
25
Summary of benefits
BENEFITS OF HIGH SPEED MIXING:
- INCREASED HYDRATION
- BIG REDUCTION IN MIX TIMES
- MORE FREQUENT BATCHES - MORE
CONSISTENCY
- BETTER INCORPORATION OF MINOR
INGREDIENTS & TRIM DOUGH
- REDUCE NUMBER OF MIXERS REQUIRED
- DOUGH DELIVERY CAN BE AUTOMATED
SLIDE 24
26
Mixer Production Capabilities…
ABM 350
350 pound batch/3,500 pounds/hr
ABM 1000
1000 pound batch/10,000 pounds/hr
ABM 2000
2000 pound batch/20,000 pounds/hr
* Hourly output based on 10 batches/hr.
SLIDE 25
27
TESTING – 2 sizes of mixers
- 50 - 100 pound batch, variable speed,
vacuum capable vertical mixer
SLIDE 26
28
TESTING – 2 sizes of mixers
- 200 - 300 pound batch, variable speed horizontal –
production style mixer.
SLIDE 27
29
AFS Project Management
Batching, Mixing, Conveying, Controls
SLIDE 28
30
Some of Our Customers
SLIDE 29
31
Questions ????
Advanced Food Systems 2660 Darling Rd. Blacklick, OH 43004
- Tel. 614-939-0011