Whether it be a craft baker mixing small batches of dough for a variety of different products, a manufacturer whose specific products need a specialist machine, or a bulk producer requiring a sophisticated automatic mixing line, Scobie & McIntosh (Bakery Engineers) Ltd have the required technology.

As each mixer or mixing plant is supplied to take into account the particularly unique products and production schedules of the customer, the craft baker's skills with a single mixer can be replicated in a fully automatic, continuous system, with results indistinguishable from traditional mixing methods.

A Sancassiano Linear Robot Mixing System

The science and engineering of mixing has evolved enormously over the past decade. Mixing systems have been developed to provide continuous production suitable for almost any product.

Crispbread in Finland, sponge cakes in Japan, ciabatta in Germany, panetoni in Italy and pizza bases in the UK are all produced in bulk quantity using Sancassiano mixing systems.

The new, patented Sancassiano Global Force mixing concept marries the dough development quality of spiral mixers with the mechanical strength previously only available with horizontal mixers.

Advantages of Sancassiano Automatic Mixing Equipment

Ideal automation consists of the continuous repetition, by machinery as self sufficient as possible, of non-creative operations which are absolutely precise and unchangeable within a controlled range of solutions. The ultimate aim of all Sancassiano plants is to avoid any possibility of human error during dough preparation, while giving the operator complete control of all the technological variations of the desired recipe. The user can then concentrate on developing new products with confidence in the consistency of the  final dough that can be assured only by using a completely automatic process.

Self-discharging equipment, carousels or robot systems for the linear movement of bowls reduce greatly no-productive phases (dead time) by transferring the bowls from dosing or kneading stations to proving or tilting stations. The usage of each mixer is therefore maximised, avoiding the waiting periods due to the manual feeding of ingredients, the movement towards proving positions or the discharging of elevators operated by dedicated personnel. An automated system can be essential, not only because of the size of bowl trolleys that can weigh up to 1500 kg, but also because of technical complexities in recipes being produced where no delay, error or imperfection can be allowed in the kneading process.