WP Bakery, Shelton, Conn., introduced the new Kronos spiral mixer, said to be the best mixer for gluten development for a variety of doughs.

The mixer’s 3-zone kneading process produces quick, intensive mixing with higher oxygenation and the ability to mix 10% of the dough capacity.

Plus, it’s a universal mixing tool for wheat, rye and whole grain dough in pretzels and bagels, and is ideal for the production of cake and crumble dough as well as salads, mixtures and fillings.

WP Bakery Group USA