Bühler’s ContiMix enables continuous extrusion of dough for laminated, sheeted and formed baked goods. It produces consistent dough strands or bands with optimal processing characteristics. The closed processing area allows food safe production according to the first-in first-out principle and provides dough that can be processed without resting time. Dusting flour can be minimized, and cycle times can be significantly shortened. Integrated cooling and a vacuum zone help to provide consistent, tasty and optimally textured bakery products.

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