MADE IN VMI N°3
4Pages

n°3 Baker and pastry chef issue Autumn 2010 The aim of our journal Made in VMI is to open our doors, to show you how we work daily to improve kneaders and mixers in order to make them as efficient as possible. VMI is above all men and women who care about a job well-done and are proud to continue the century-old tradition of French baking equipment manufacturing. You understand the manufacturing processes that make up your skill and that we must… (continuation p2) Another Worldwide Success A few months after being unveiled at the IBA and Europain fairs, the new VMI industrial mixer called EXPERT is now being delivered to its first buyers: International Delight USA, La Toque Angevine and Neuhauser in France. What the professionals say Phebus planetary mixer in a bakery in Nantes (France) area The VMI recipe for building winning mixers Research and DevelopmentToulouse - Besançon Industrial mixer EXPERTThe journal of all types of mixing and experts Clear explanations about the importance of speed variations in the quality of mixing. (page 3) VMI has undertaken extensive research to control and optimize the performance of it’s planetary mixers. (pages 3 - 4)123 A distributor and a French industrialist share their experience and reasons for their trust in VMI. (page 2)

30%+ 30 % is the score recorded by VMI on foreign markets, in the first half of the year. Amongst our neighbours, demand is highest in Germany. Further afield, it is the African continent, which is enabling the international deployment of VMI. VMI is also committed to sustainable development VMI activities have an environmental impact. They use raw materials, energy, water and release more or less harmful substances into the environment. VMI is minimising this impact in different ways: Installation of a new paint booth with filtering to reduce discharges, Reduction of common solvents in...

VMI recipe for building winning mixers Speed variations: setting-up tools and bowl at your «fingertips» Most mixers, whether for industry or artisan bakers, offer only two standard rotational speeds for the mixer and the bowl. The speed is recommended and imposed by the manufacturer according to specific criteria in keeping with so-called standard mixing settings. Consequently, bakers often speak about first speed or low speed and second speed, or high speed. It seems that these two fixed speeds, whatever their predefined values, may not satisfy users who want to implement more elaborate...

VMI Pétrins et Mélangeurs • Z.I. Nord • 85607 MONTAIGU Cedex Tel. +33 (0)2 51 45 35 35 • Fax +33 (0)2 51 06 40 84 • www.vmi-mixer.com Photos : Archives VMI - 09/10Impact of the pressure on densityImpact of the whip diametre on densityWhipping mathematical modeling Highlighting the im- pact of pressure Our numerous experiments have clearly shown the significant impact of pressure on the density of the end product which will be much lower when the pressure is high. Highlighting the im- pact of the speed ratio For a given speed of the whip, the choice of ratio dictates a trajectory which is...