Modernization of the continuous dough kneader

The production activities of enterprises in Russia are aimed at creating high quality products that are in stable consumer demand among the population. For mechanical mixing of various components and creating a certain structure of the mixture, characteristic of bread dough, the quality of which depends on the parameters of kneading, dough mixing machines are used. Ultimately, the kneading should ensure uniform mixing of all components, obtaining a dough with homogeneous properties and creating optimal conditions for the subsequent stages of the technological process: fermentation, division, proofing and baking. The article discusses the modernization of the mixing element of the X-12 dough mixing machine, which excludes repeated mixing of the dough on the same machine, increases reliability, ensures smooth operation of the machine, and also intensifies the dough preparation process and improves the quality of finished products.