Tweedy Mixing Systems

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The Tweedy mixer, the definitive mixer for the Chorleywood Bread
Process, is proven to give consistently high product quality with the
minimum of operator involvement for a wide range of
bakery products.

Could more consistent ingredients weighing and
dough mixing improve your product quality?

Tweedy mixing systems can offer you:

Effective ingredient dispersion and uniform dough development,
consistent from mix to mix
Electronic weighing with PLC control to regulate the flour-water
ratio to within 0.1%
Recipe driven operation
On-screen diagnostics
Management information, e.g. reconciliation of
ingredients
Mixing speed can be set to suit process requirements
Maintained accurate dough temperature by unique
weighing and water blending system in conjunction
with accurate energy control

Would you like to optimise the efficiency
of your dough room?

Fully automated systems require no routine
operator intervention
Capable of mixing 14 batches of dough per hour
(up to 5,400kg)
Patented water blending system minimises the
use of chilled water
High level of automation cuts down on labour costs
Produces consistent dough quality, minimising give-away
Programmable cycles include automatic wash-down

Tweedy mixers also have unique features dedicated
to improving the baking process:

Pressure Vacuum mixing:

patented system allowing better oxidisation giving improved
product texture and colour
can be used to vary texture from very small cell size to more
open structures (e.g. sliced, white bread to baguettes)

A versatile mixing system that can adapt to
meet your specific requirements:

Tailored ingredient feeding arrangements
Twin mixers feeding a single hoist
Flexibility in positioning of operator interface
Full tilt automatic discharge

150° forward or backward tilt to discharge dough directly to the
divider, eliminating the need for a separate hoist

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Tweedy Mixing Systems

Related Documents

Tweedy Mixer Leaflet

Bakery Range Brochure