MIXING SYSTEM LINE PRODUCTION
the IDEAL PREPARATION of THE dough
The secret of a good product starts from the most important room: the mixing room. Homogeneous doughs,
balanced and controlled will result in lower waste and higher efficiency during subsequent processes. Each product family prefers a type of mixer, as it does not there is a single mixing system for all products.
Laser is able to provide different mixing system according to the customer’s needs: from horizontal mixers
designed for dry biscuits and shortbread, to planetary machines for cakes and cookies up to the preparation systems
continuous kneading for creams and batters. Surely among our products you will find the one that is right for you.
Mixers manufactured every year
The MIXING SYSTEM is the first phase of the process and one of the most critical:
great importance is given to the homogeneity of the dough and its characteristics. How the ingredients are dosed, blended and incorporated, producing the correct amount of gluten during mixing and developing the correct temperature is essential to have a constant and machinable product in the subsequent phases. Laser can count on different types of mixers produced internally through years of experience gained in contact with its customers all over the world.
HORIZONTAL MIXER
The ZM horizontal MIXING SYSTEM is used for sOFT, HARD and extruded biscuits and is extremely versatile.
The Z-arm allows you to quickly mix and homogenize the liquid ingredients with the powders and it is obtained from a single seamless cast stainless steel to ensure the best mechanical strength. The mixer it can work at different speeds (30 and 60 rpm in the case of a two-speed motor).
It is possible to choose different sizes of mixer from 200 up to 2000 liters of capacity and different mixing system methods: time, upon reaching the temperature, upon reaching the energy absorbed through the appropriate software EMS (Energy Management System). Connections for automatic loads can be supplied on request that can be customized.
PLANETARY MIXER
The PLT bridge planetary mixer is suitable for the preparation of creams, sponge cake, shortbread and melted biscuits and cakes.
The planetary movement of the two tools and the bowl scraper are able to uniform the dough in a very short time and also incorporate during the mixing process air thanks to the air insufflation allowing to obtain a lower specific weight.
The planetary reducer in stainless steel is designed to be easily washable thanks to the washing heads specially designed (optional on request). It is possible to automatically load different ingredients e change the tools according to the dough without using any wrench or tool.
DIFFERENT TYPES OF MIXING SYSTEM
Each product deserves to be treated with specific machines that enhance its organic qualities and peculiarities
For this Laser produces three different types of mixing system: horizontal mixer, planetary mixer and turboemulsifier.
HORIZONTAL MIXER is indicated for shortbread, rolled and extruded biscuits.
PLANETARY MIXER for the preparation of creams, sponge cake, shortbread and melted biscuits and cakes.
TURBOEMULSOR for the continuous preparation of creams or liquid or semi-liquid batters.
TURBOEMULSOR
The cream OR dough preparation systems are suitably designed for the continuous preparation of creams or liquid or semi-liquid batters.
The turbomulsor consist of one or more premixers suitably designed, of product transfer, one or more lung tanks and one or more emulsion heads. All stations are manufactured in stainless steel with predisposition for CIP washing as they can be easily sanitized.
The cream or dough preparation groups can be equipped with a temperature control skid, hot or cold water generators, scraped surface heat exchangers (SSHE) for density control and product temperature. The interspace aeration head is equipped with an air injection valve electronics managed by a centralized system with PLC. The whole can be connected to a sandwich machine in LASERCAP line or to a sponge cake or cake production line.
REMOVABLE TANKS
The removable stainless steel bowls, single or double sacketed and not, are designed to be easily washed thanks to the bottom discharge with butterfly valve.
They are interchangeable with those of the major Italian manufacturers and can be used in Laser elevators and cream ejectors.
Once the mixing phase is finished, the tank equipped with wheels is applied directly to the feeding of the line to start the processing of the automatic line.
LASER BISCUIT LINES
TAKE YOUR PRODUCTION TO THE NEXT LEVEL
Our experience in the sector with over 500 plants commissioned, combined with the high production of machines, allows us to offer a personalized choice of solutions for each customer.
The Laser production program includes complete automatic process lines with a high productivity yield for biscuits, pastry and breads, designed and manufactured with the use of innovative technologies and excellent materials.
FOCUS – PLANETARY MIXER TOOLS
AND MORE WHISK FOR PLANETARY MIXERS
The planetary mixer can be customized with whisks IN DIFFERENT SIZES AND DESIGN
for each different type of dough. In addition to the standard shapes, it is possible to create special ones on request.
01. CROSSED BEATER
For light pastry, aerated, rich of fats, for whipped butter creams, wafer creams
02. HEAVY wire whisk
To produce liquid batters as Sponge Cake, dough for Plum Cakes and whipped animal or vegetable creams
03. Fine wireD whisk
Suitable tool for whipping egg white until stiff, meringues, creams based on animal fats, creams based on both animal and
vegetable fats, etc.
04. CUTTING SPADE
Whisk suitable to prepare
dough as pastry for rotary
moulded biscuits, tarts, and
for melting fats in blocks. The
functioning is always linked to
an ascending spiral
05. PaDDLE WHIP
For some types of liquid batter that must not to be “whipped”, to prepare vegetable creams using high melting point fats, for velvety smooth creams not “whipped”
06. flat PADDLE
Special tool to mix sticky batters as Muffin, Plum cake and some types of pastries, short pastries
07. WIRED PADDLE WHIP
For liquid batters and not, not highly whipped, to limit the most residual of batter on the tool and to avoid the dripping
08. Conical spiral
Conical ascending spiral for very hard batter, it can also be realized with descending spiral
09. FLAT SPIRAL
Flat ascending spiral in joining with whisk for the production of middle hard pastry, the widened section allows a greater vertical movement
10. SPECIAL WHISK
It is possible to make customized whisk on request
11. SPECIAL WHISK
It is possible to make customized whisk on request
12. SPECIAL WHISK
It is possible to make customized whisk on request
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LASER S.R.L.
Via Saturno 36
37059 Santa Maria di Zevio
Verona – Italy
Ph. (+39) 045 6051428
contact@laserbiscuit.it
P.IVA 02640680233