Parte a Grupului Nova Pan
Device for instantaneous and continuous mixing of powders and liquids for rotational pulverisation in a descending flow. Idromix represents an invention, developed within Sigma, which allows the best possible hydration between flour and water during the first phase of the mixing, encouraging an intimate union between solid and liquid particles. Starting from the average granulation of baking flour where it has been possible to observe a significant percentage of particles between 80 and 180 μm while the remaining portion is smaller than this dimension. It was therefore decided to grind a portion of the flour particles, the only ones with a mass that is sufficient to be affected by the mechanical action, and at the same time, inject high pressure water through numerous spray nozzles capable of obtaining drops of the same granulation of the 80/120 μm flour, with the purpose of mixing, as effectively as possible, the solid portion and the liquid parts. Idromix is made of: a vertical cylinder, where the upper part supports a shaft which rotates at high speed, a central chamber, where flour and air is pushed into and a lower mixing chamber. The mixing chamber includes a turbine equipped with tilted blades which rotates and, as a result of the configuration of the actual chamber; it obtains a suction flow of water and flour. This descending flow, (as a result of the centrifugal force and suction generated by the blades which forms in the internal portion of the mixing chamber) is hit by at least 8 spray nozzles which, supplied inside by the transmission shaft, inject water or other liquids at high pressure. The solid and liquid particles are therefore combines and instantaneously ejected downwards. The product obtained immediately is premixed dough which, once introduced into the removable bowl of a mixer, allows the second phase of the dough, the one necessary to obtain the correct gluten mesh and therefore a perfect mix. By means of the PLC the system supplies what is requested automatically and precisely. The operator must simply enter the quantity of necessary pasta, the % of water, which must vary between 40% and 99% and the temperature that the dough should reach. The quantity supplied varies based on the percentage of water, with the ability of supplying 3000 Kg/h of premixed dough.
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.
