Idromix

The advantages that can be obtained are therefore the following:
1. Better hydration
Scientific tests indicated that water absorption is increased by 1.5 to 2.5% Practical tests, carried out in the presence of qualified technologists from the sector, have demonstrated an increase in water absorption between 3 and 6%
2. Improved profits By introducing a premixed flour and water product into the removable bowl of a common mixer, mixing times are reduced, eliminating the need for the first speed completely and shortening time for the second one. This means that, if using the classic system, adding water and flour it is possible to make 4/5 mixtures on average per hour; with Idromix, adding the premix, it is possible to complete 8/10 dough mixes per hour, in effect doubling production.
3. Greater rationality Idromix intervenes between the flour dosing scales and the water cooler with a simple connection and allows the operator to select:
a. Dough quantity
b. Hydration in percentage
c. Temperature of the premix
4. Better work environment
The flour is inserted by the scales into a sealed conduit with a filtered vent, dosed by the system up to the mixing chamber is combined with the water, leaving the machine in the form of a premixed dough. There is no powder dispersion into the environment, greatly improving the air quality of the work environment.
5. Greater hygiene Idromix includes an integrated washing system with a specific program to be completed at the end of the shift. Idromix makes it possible to mix other functional ingredients (e.g. enzymes, L cysteine) dispersed on a liquid base with water, allowing them to be uniformly distributed in the dough and giving them the time necessary to act on flour components without interfering with the yeast or the salt. This way it is possible to obtain an enhanced effect which reduces the dosage of improvement agents and, in certain cases, dough resting time (e.g. sponge and dough). Idromix is to be interposed between the flour balance and the mixer bowl and connected to the water refrigeration plant. During the test phase it can be supplied with a batches feeding system through a loading hopper with a system of Archimedes screws, which continuously feed Idromix . This hopper can be located under the flour silo or fed by batches.

Idromix won the prizes 'Innovations' and „Trophées Europain 2012' at the International Exhibition in Paris 2012, as concrete evidence of a revolutionary concept for the bakery markt.