DOUBLE ARM KNEADER

KNEADS,FOLDS AND STRETCHES DOUGHS...NO TEMPERATURE RISE OR GLUTEN DAMAGE.

Perfect doughs: The unique J.M.B. mixing action gives your doughs complete gluten development, maximum water absorption for greatest yeild and excellent aeration for lively fermentation.

Perfect baked goods: Your baked goods will have improved flavour and excellent texture. And visibility of mix lets you control development of all types of doughs.

The double arm machine gives the highest possible absorption (about 2-3 litres of extra water required per bag of flour) and maximum gluten development without raising the dough temperature one single degree.

The two powerful arms produce the most perfect dough thus it is possible to make in a shorter time a silky dry dough.

The perfect silky dry dough because of extra absorption of water gives the bread a delightful golden crusted loaf of even texture, soft crumb and improved flavour.

Twenty four hours later the bread made in a double arm machine are much fresher than those made in other machines.

The shorter time taken about 12-15 minutes for kneading -saves time-today a very important factor -in reduced working hours larger outputs can be handled.

The machine is of the interchangeable bowl type and extra bowls may be used to increase production.

The machine may be used for stiff or slack doughs, Roll or Bun doughs, short paste, Pie Paste, Biscuit doughs and sponge dough.

The machine is able to mix small batches of 10 kg. flour plus water.