DOUGH MIXERS & Kneaders

Mixing and kneading systems for every type of dough

Together with its technology brands, Coperion offers the most extensive range of dough mixers available on the market. Whether your bakery is aiming to mix artisan or pan breads, fresh or frozen dough, work horizontally or vertically, we have a solution for you!

Here are some of our popular models, available to browse on this website or on our technology brand sites.

Vertical mixing and kneading

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. We offer:

  • Fork mixers, by VMI, preferred by artisanal bakery, for example for French bread applications
  • Spiral mixers, by VMI, ideal for faster batch processing
  • Wendel mixers, by Diosna, a popular option for fast operations thanks to special agitators optimizing the mixing area
  • High speed mixers, by Baker Perkins, ideal to develop mechanically challenging dough such as cookie and biscuits
  • Tweedy mixers, by Baker Perkins, a preferred model for the Chorleywood Bread Process (CBP) bread application.

Horizontal mixing and kneading

For bakeries aiming for even larger batch capacity, our range of horizontal mixers also offers options for every application.

  • Sigma arm mixers, by Shaffer, available in single or double arm options, excel at challenging stiff dough such as biscuits or crackers.
  • Triple roller mixers, by Shaffer, with integrated cooling blankets, support the development of soft to medium dough.
  • Pioneer mixers, by Peerless, are versatile mixers which can be fitted with either sigma arm mixers or triple roller bars to produce doughs.

Continuous mixing and kneading

Continuous mixers are the most productive options for all bakeries that do not require frequent change of recipe. They offer offer the most technologically advanced option to create consistent dough for all applications. Thanks to their long drum surface area and integrated cooling systems, they prevent the dough from over-heating and save energy for your par-baked or frozen applications. They also integrate systems to reuse scrap dough, unlocking even further efficiency levels.

  • Verymix, a best-selling continuous system, able to produce up to 8,000 kg/h of dough for fresh, par-baked or frozen product applications.
  • Continuum, a continuous system that also integrates vacuum pressure control technology, making it possible to optimize the aeration of the dough and generate even softer pan breads.

Experts and Test Labs to support your mixer purchase

The right mixer depends on your target recipes. For more guidance about the mixer/kneader to pick, do not hesitate to contact our team and benefit from the support of our global Bakery Test Labs. Equipment trials are available at selected locations.

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