Aifso Enterprises

High Speed Mixer can mix all types of dough for mass production of bakery products. High speed mixer is the closed type. The mixing process is basically meant to convert flour and other inputs to form mass of dough. Time lost in fermentation is nil as compared to slow speed mixers 2 hrs.
All the inputs require addition at a single go and therefore have to be kept ready in batch wise. High speed mixer's paddle provides more resistance to the dough, stimulating dough development to a greater limit. The dough becomes light and airy, facilitating instant inflation of dough in a period of 2 to 3 minutes of mixing and the dough is ready for further process.

Features:

•  Requires less mixing area
•  Mixing time is 2 to 3 minutes
•  Yield is higher
•  Softness in bread is more
•  Fermentation period is nil
•  Fermentation loss is nil
•  Requires chilled water 2° to 4°C
•  Cripples are less
•  Bowl and Mixing blade are made of high grade S.Steel
•  Supplied with two bowls