VMI developed a spiral mixer prototype to measure the effect of pressure changes during mixing. This effect allows indeed to modulate the final aeration of the dough and the bread volume.
We explain you in this short video how VMI, in collaboration with the agro-food university ONIRIS, opened new possibilities for mixing dough by studying the modulation of the pressure and the oxygen availability during mixing.
http://youtu.be/trccj_BHGAk
http://vmi-mixer.com
A video made by http://tolmes.fr/
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