Boost dough yield
December 1, 2011
Need high speed mixing capabilities? Advanced Food Systems’ new Advanced Batch Mixer (ABM) is the answer because it increases hydration rates of batter and dough. ABM’s mechanical mixing action is so intense that it can expose more surface area of flour particles to the recipe water. This lets the flour absorb more water and increase hydration. Typical customers can add between 5 percent and 10 percent additional water to a product’s recipe – and achieve higher product yields.
– Advanced Food Systems Inc.(614) 939-0011 / www.afsusa.net