Baked Goods
Liquid + Gas
High shear forces and relatively long residence times are needed to produce foams or to cook continuously with steam. For this task the INDAG intensive mixer type DLM / S or a dynamic mixer type DLM / M is used.
Application examples:
sponge dough + compressed air
sponge mass or curd mass + air
Liquid + Solids
By solids we mean non-pumpable media. These can be powders, granules or large particles. To mix these in a defined amount in a liquid, we use our solid-liquid mixer type DLM / FS
Application examples:
dough + wheat flour
