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Working according to an innovative wetting principle as a pre-mixer, the Zeppelin DymoMix high-speed mixer has a nozzle in the rotating shaft that builds up a fine, continuous liquid screen. Powdery components are wetted with water or oil when passing through the liquid screen, immediately generating fully hydrated, homogenous dough. Able to process very firm to almost liquid doughs, the mixer can be incorporated on batch or continuous mixers, or used as a standalone system. Typical applications include noodle, bread, and roll doughs, as well as doughs for pastries.
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