Bakery

Blentech systems hydrate oats, seeds, grains, and sprouted-grain mixes uniformly while preventing mash or excess free water. Controlled agitation and efficient draining improve binding performance and reduce both water use and cleanup time.

Controlled-shear mixing distributes binder without crushing nuts, crisps, or inclusions. The result is clean fold-in, fewer fines, and consistent density for cutting and packaging.

High-hydration doughs like mochi and bakery batters require torque control to build structure without overworking. Blentech mixers apply precise shear and fold profiles to maintain elasticity, prevent tearing, and keep texture consistent across batches.

From fruit, pie, and cream cheese fillings to savory bakery blends, AutoChef-controlled Jacket Heating and DSI provide precise starch activation. Blentech’s scraper-assisted agitation—featuring onboard and outboard shear—prevents separation and keeps inclusions suspended, with CIP-ready surfaces that minimize buildup.

Delicate inclusions need gentle folding to avoid breakage. Blentech ribbon and dual-agitator systems disperse nuts, crisps, and fruit pieces evenly in viscous mixes, with optional vacuum cooling to protect heat-sensitive toppings and stabilize viscosity.

Powders blended into wet bases require controlled heat and shear to prevent clumping. Blentech systems use jacket heating, DSI, and optional high-shear loops to hydrate and disperse smoothly, with vacuum cooling to refine texture and protect flavor.

Premixes rely on even distribution of dry and liquid components. Blentech mixers combine controlled agitation with precise dosing to produce stable, uniform blends ready for downstream hydration or batching.