Vertical dough
mixing & kneading systems
for modern bakeries

Vertical dough mixers & kneaders

The traditional method of mixing and kneading is to use vertical mixers. The concept is to rotate one or several agitators, together or against a rotating bowl.

Coperion offers an extensive range of vertical kneaders, including lab-scale, artisanal scale and industrial scale mixers.

Artisanal-feel bread applications

• Fork mixers, by VMI, preferred by artisanal bakery, for example for French bread applications.
• SP artisanal spiral mixers, by VMI, is a good option for bakeries interesting in developing high-quality complex dough in smaller capacities.

For larger batch bread applications

• SPI mixers, by VMI, spiral mixers for fast bread kneading. Available in artisanal and industrial versions.
• Kneadster, by VMI, a polyvalent double-tool mixing range that excels at keeping low dough temperatures.
• PSPV spiral mixer, by DIOSNA, a high-capacity spiral mixer suitable for medium to large scale bakeries.
• Wendel mixers, by DIOSNA, a popular option for fast operations thanks to special agitators optimizing the mixing area. Available in its classic configuration or large-capacity hygienic industrial configuration.

For high-hydration doughs: breads, cookies and pastries

• Genius mixers, by VMI, specialized in high-hydration doughts.

For Chorleywood Bread Process pan bread industrial applications

• Tweedy mixers, by Baker Perkins, a preferred model for the Chorleywood Bread Process (CBP) bread application.

For automated cookie & biscuit lines

• High speed mixers, by Baker Perkins, ideal to develop mechanically challenging dough such as cookie and biscuits.