Twin Arm Mixers
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Sancassiano Twin Arm Mixers use traditional twin-arm mixing to reproduce a gentle, low-intensity dough development process. The motion is designed to minimise friction and temperature rise while providing modern control over mixing speed, energy and dough temperature. The technology is suited to a broad range of breads and enriched doughs and can be supplied as a removable-bowl mixer or integrated into automatic systems.
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Mixing principle Traditional twin-arm mixing Mixing intensity Low-intensity, low-friction Speed control Frequency inverter with multiple mixing speeds Mixing control Mixing by energy and mixing by temperature Mixing tools Shape configurable to customer requirements Bowl configuration Available as removable-bowl mixer -
- Traditional twin-arm mixing provides an extremely delicate dough-mixing effect.
- Low-intensity, low-friction processing helps preserve dough characteristics and limit temperature increase.
- Suitable for artisan bread, baguettes, ciabatta, croissants, focaccia, panettone, pizza and rye bread.
- Frequency-inverter control provides multiple mixing speeds, while oil-free transmission supports hygienic, low-maintenance operation.
- Mixing can be controlled by energy or by dough temperature.
- Mixing-tool geometry can be adapted to customer and product requirements.
- Available with removable bowls for flexible batch production.
- Can be integrated into automated Sancassiano mixing, proofing and handling systems.
For more detailed information or brochures about this equipment, please contact our team.
