Tweedy Mixing Systems

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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