How to Eliminate Residue in a Dough Mixer and Increase Productivity
19 June 2019
Finding leftover residue within a dough mixer is a common problem experienced within the baking industry. However, it is an issue that can be easily rectified with simple and minor changes to the products that are being used.
If your bakery business uses a vegetable oil to help stop dough from sticking to the surfaces of the mixer, you may find that a sticky residue is often left behind. For instance, Dovidol is a vegetable oil often used in bakeries that is well known to cause this issue. Whilst the sticky residue itself is not harmful, it can be time-consuming to remove it from dough mixers daily and bacteria can build up overtime.
Fortunately, only one simple switch needs to be made to eliminate the residue in dough mixers: switching to JAX Food-Grade Mold Release N-S. A large bakery in Sweden that specialises in bread products recently switched from Dovidol to JAX Food-Grade Mold Release N-S and noticed the inside of their dough mixer appeared clean with no leftover residue almost instantly. This particular company decided to convert to JAX Food-Grade Mold Release N-S for good after seeing consistent results over a three-month period.
Ensuring dough mixers are kept clean and residue-free will allow bakery workers to focus their time elsewhere in the business, increasing productivity and reducing downtime.
JAX Food-Grade Mold Release N-S is ideal for use in grills, loaf pans, boning benches, chopping blocks, dough mixers and other hard surfaced areas.
If you’re interested in finding out more about JAX Food-Grade Mold Release N-S or would like to purchase and of our high performance food-grade lubricants, you can get in touch with Industrial Lubricants today by visiting our contact page or by giving us a call on 08701 632 933.
Other Press Releases By This Company
- 19/06/2019 - How the Right Lubrication Can Increase Machine Life Expectancy
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