Dough mixer

Rubber-mill chips are dissolved similarly to resins, to provide color concentrates. Dough mixer and chip concentrates must be diluted with solvent and other vehicles to make finished inks. Media milling is becoming a method of choice in both flexo and gravure ink manufacturing. Other high speed dispersing units, such as the Morehouse, Cowles, Kady, and others, are also used. 

Compounding may be carried out by either a wet or a dry process. In the wet process, now obsolescent, the ingredients are mixed as a viscous solution in acetone in a dough mixer. The resulting dough is then rolled on a hot two-roll mill to evaporate the bulk of the solvent. It is then necessary to season the resulting hides until the solvent content is reduced to a tolerably low level. 

High-shock grades cannot be proeessed on mills or other intensive mixers without destroying the essential fibrous structure of the filler. In these cases a wet process is used in which the resin is dissolved in a suitable solvent, such as industrial methylated spirits, and blended with the filler and other ingredients in a dough mixer. The resulting wet mix is then laid out on trays and dried in an oven. 

Hydraulic units can be fitted to mills, internal mixers, dough mixers, calenders and extruders. 

A bread dough mixer has to carry out two functions, to make the dough and to knead it. The early mechanical mixers used a two-arm system, as... 

The next development in the bread dough mixer story was the spiral mixer. These mixers are so-called because they use a spiral element to mix the dough. They provide a more gentle mix than a Tweedy mixer, but a spiral mixer can usually deliver in under 15 min a developed... 

Bulk Molding Compound (BMC). Liquid resin,in. long glass fiber, and simple filler (typically calcium carbonate or clay) are mixed in a dough mixer or cold extruder. Group II metal oxide is added to gel the liquid resin (Table 15.26). This doughy mix ( premix ) is placed in a hot mold, pressed to flow and fill the mold cavity, and held until cured. 

Mani, K., Eliasson, A.-C., Lindahl, L., and Tragardh, C. (1992). Rheological properties and bread-making quality of wheat flour doughs made with different dough mixers. Cereal Chem. 69, 222-225. 

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