Patented dough mixer with low friction factor technology allowing:

•  Reduced temperature increase during mixing (from 30 to 50% in comparison to traditional mixing technologies).
•  Reduced energy consumption (from 30 to 50% in comparison to traditional mixing technologies).
•  Delicate and highly efficient mixing action for a better gluten development
•  Reduced use of additives and improvers for a cleaner label
•  Increased dough water intake and reduced AW parameters
•  Very versatile mixing action for different dough formulas and processes.
•  High mixing speed thanks to twin tools technology
•  Possibility of a Low cost modification to change the mixing technology (Single Spiral, Double Spiral and Revo) at any time.