Revolutionary Rework Management

The decision whether a mixer (liquid) or a hammermill (dry) can be used for your rework management depends on the product properties. Both processes can be integrated into all sizes of business and have proven themselves in artisan bakeries with manual filling as well as in industrial operations as part of an automated solution.

Our top 3 advantages:

• Integration of mixers and hammermills into any business size from Artisan to Industrial
• Raw material savings through partial flour replacement
• Traceability of lot numbers through intelligent software features

Mixers

With our mixer technology, all baked goods, dough pieces are liquefied into a fine and pumpable mash by addition of water. With high crust contents or products containing grains and seeds, micronisation (fine comminution) can be integrated optionally.

Hammermills

There are 3 different models available. They have been known throughout the industry for years. Besides breads and rolls, seeds, grains, nuts or other foodstuffs can also be grinded, depending on their fat and moisture content. The robust stainless steel design offers a high standard of safety and ensures a long service life. Different sieves (2-20 mm mesh diameter) are used to achieve different particle sizes.