Spiral Kneader

High mixing intensity ensures maximum aeration of the flour and therefore maximum water absorption. The gluten is worked and stretched to such a degree that a multi faceted structure resulting in high gas retention properties. This ensures better fermentation stability and greater rising properties in the oven.

• Study machine with two electric motors drive the bowl and the kneading arm.
• The machine can be operated automatically and manually.
• High quality of mixing suitable for all bread making methods.

Use: For Bakery and Namkin.

Benefit: Making 300Kg Mango Juice withing one hour, Peels & Pits keeping Separate it self.

Two Speed Motor & Auto Control System

Capacity: 60kg. Floor mixing within 8 minutes.