BERTO by VMI
- INNOVATION AT THE HEART OF MIXING -
Artisan bakery
VMI at EUROPAIN 2014
Industrial bakery
Press pack - January 2014
BERTO by VMI
In the fields of Bakery-Pastry (industrial and • the industrial bakery (4F68) with innovative
traditional), pharmaceutical and cosmetic solutions for the clients who are looking for
industry, or specialty chemicals, VMI mixing new markets,
machines stand out for their innovations,
their performance and their adaptation to • the artisan bakery (4F60) at the service
the specificities of each type of production.
of the comfort and quality standards of the
From the lab kneader to the continuous baker,
mixer for industrial bakery, VMI will exhibit
its most recent technological advances on • the economic brand dedicated to artisan
three stands and many different universes: and semi-industrial Export markets, BERTO
by VMI (4F56), combines simplicity and
reliability.
Artisan bakery
VMI is nowadays one of the rare companies in the world able to offer a comprehensive
range of solutions that is perfectly adapted to the mixture of the most varied raw materials.
Drawing our origins in the development of baking mixers which are the most widely used
by French craftsmen today, we have since then extended our know-how in the service
of other industries. The complementarities of these areas of expertise and the synergies
they include have forged, year after year, the knowledge that we acquired from each
of them. It is through this that we draw our inspiration at the service of our innovations.
Industrial bakery
Press pack - January 2014
EUROPAIN 2014
- STANDS -
INDUSTRIAL BAKERY Stand F68 - Hall 4
VMI succeed, year after year, to transfer all its know-how about traditional kneading, acquired from its success
with artisan bakers, to the industrial sector. The control of the various parameters and phenomena occurring
during the kneading, allowed the adaptation of this know-how to kneaders and mixers that meet the exigences
of industrial bakers: quality, consistency and flexibility of the production.
Laboratory kneader SPI-LAB
I n i t i a l l y
designed
for
bakers, millers,
training and test
laboratories,
the SPI-LAB is
the perfect tool
to analyze raw materials, perform
comparative tests to improve the
quality of recipes and additionally
conduct tests to optimize the parameters
of the recipe for extrapolation to an
industrial setting.
Spiral mixer DAVI
VMI will present
its range of spiral
mixers,
which
is characterized
by its power,
its
robustness
and versatility.
A double spiral mixer with a capacity
for 400kg dough will be shown. For
the production of breads, pastries,
brioches and pizzas.
Planetary mixer ULTIMIX
Specifically designed
for processes such
as cake mixing,
emulsions, creaming,
whipping... The VMI
industrial planetary
mixers are the
results
of
our
expertise in a multitude of different
mixing processes. Allowing processing
under controlled atmosphere, under
vacuum or pressure, heating/cooling,
with CIP, VMI’s industrial planetary
mixers are truly multifunctional and
can achieve the highest levels of
performance.
INDUSTRIAL BAKERY Stand F68 - Hall 4
Kneader CONTINUUM
NEW
VMI will present for the first time its new continuous mixer. Its
innovative design provides a perfect control of all kneading
parameters, for a unique dough quality and repeatability of
production.
The CONTINUUM is a twin shaft mixer rotating in a case fitted with double jackets. This kneader is designed
for industrial bakers who want to control continuously the kneading technique of their dough and
ensure a constant quality of their products (English loaf, Viennese pastry, French baguette, etc.). VMI’s
know-how leads to the use, upstream of the mixer, of a single-screw pre-mixer in order to separate the two
important stages : Homogenisation of the ingredients and Mixing (structure and ventilation).
The use of a twin-shaft technology allows an excellent mixing while reducing the good in progress. A
reduced good in progress increases the flow of energy brought by each dough unit, while preserving a
reasonable installed capacity. It also allows high peripheral speeds, which is an important parameter for the
ventilation of mixings.
The vacuum is generated by the design of the mixing blades which, by retaining the dough, creates jams,
allowing a low-pressure area.
INDUSTRIAL BAKERY
Stand F68 - Hall 4
Kneader CONTINUUM
NEW
the ideal equipment for
the preparation of “soft” products (English loaf, buns, brioche
The advantages of the Continuum make it
bread, etc.)
Control and precision
A pre-mixer fully dedicated to the mixing homogenisation allows the preparation of the dough for kneading,
with respect to traditional kneading.
The Continuum kneader has been designed for a perfect setting of every kneading parameter, according to
the industrial needs of the bakery. Energy, vacuum, pressure, temperature control, rotating speeds: nothing
is left to chance to achieve with precision the wished recipe.
Flexibility
Adjusting the kneading variables allows you to affect the dough properties and its oxidation during the
kneading, creating thus an infinity of recipes.
Efficiency and profitability
The specific design of the kneader and the energy input closer to the kneading needs allows significant
savings. The constant motion of the dough and the cleaning in place ensure an exemplary hygiene.
Contact: Mikaël Roussière
Tel.: +33 2 51 45 35 35
Email: [email protected]
ARTISAN BAKERY Stand F60 - Hall 4
VMI can rely on a significant part of its turnover dedicated to the R&D of its machines. Aware of the challenges
faced by artisan bakers – the protection of the quality of the hand-made product, the reduction of additives,
the safety and hygiene requirements – VMI pursues its product development at the service of the kneading
precision and workstation ergonomics.
Spiral mixer SPI FX+
The SPI FX+ spiral
mixer allows the most
extreme
precision
settings thanks to its
tool-bowl dual speed
variation function. The
slow, medium or high
speed levels broaden
the scope of its use.
As a result, the choice
of recipes is increased, the structure
of the dough is smoother and of a
higher quality which in turn enhances
productivity.
NEW Up to 10 recipes can now be
configured and memorized, for
a perfect reproducibility of the product
quality.
Planetary mixer PHEBUS
If there are 2 main
features that we must
remember among the
various advantages
offered
by
the
PHEBUS mixers, it’s
the quality of mixing
obtained
and the
easy to use and
maintenance of this
machine.
The quality of mixing lays on the
design of a new gearbox resulting
in the optimisation of the satellite
speed / whip speed rate, as well as
the variation of these very same
speeds available on the EV models.
The easy to use and maintenance is
implemented through an ergonomic
control panel, stainless wheels, an
integrated reading board, the lighting
of the bowl, a progressive start of the
tool, an assisted up-and-down system
of the bowl, a round shaped design, no
retention zone even at the sealed and
levelled satellite, durable materials.
... AND OUR FULL RANGE OF MACHINES
VMI will present its artisan range, the
largest on the market. Fork or spiral
mixers, with fixed or variable speeds,
each mixing and kneading need will
meet its solution.
Contact: Jean-François Charuel
Tel.: +33 2 51 45 35 35
Email: [email protected]
BERTO by VMI
Stand F56 - Hall 4
With the repatriation of its Italian production unit in France, VMI launched in 2012 its entry-level brand
dedicated to spiral kneaders, BERTO by VMI. A stand of 36m2 will present the leading products of the Brand,
dedicated exclusively to Export markets. Robust, reliable and easy to use kneaders will be presented, for an
optimal best value.
Spiral mixer FBF
Designed to meet
the most diverse
requirements,
the
FBF spiral mixer with
fixed bowl minimizes
the space occupied
and optimizes the
production output,
at the best possible
cost.
This spiral mixers are able to knead
daily both large and small quantities of
dough (as little as 5% of the maximum
dough capacity).The sturdy construction
allows to sustain continuous work
cycles for most type of dough.
The reinforced transmission of the
FBF makes it extremely suitable for
kneading stiff dough, such as pizza
dough.
Spiral mixer MAG-R
The spiral mixers
MAG-R with removable
bowl offer a wide range
of dough capacities
- from 80 to 280 kg
of dough - and are
suitable for kneading
any type of leavened
dough (excluding all
mixtures with less than 50% humidity).
... AND OUR FULL RANGE OF MACHINES
The BERTO by VMI sales team will be
pleased to present its entire range of
spiral mixers, with fixed or removable
bowl and its overturnable mixers.
NEW The MAG-R Line is now available
to French bakers.
www.bertobyvmi.com
Contact: Jean-François Charuel
Tel.: +33 2 51 45 35 35
Email: [email protected]
www.vmi-mixer.com
BERTO by VMI
Communication Department
Z.I Nord
85607 MONTAIGU
Tel. : +33 2 51 45 35 35
Fax: +33 2 51 06 40 84
Claire Auffrédou - email: [email protected]
Artisan bakery
EUROPAIN 2014
Industrial bakery
at