Continuous mixing system Continuous mixing system is a process in which dough is mixed without interruption. Streams of dry and liquid ingredients are fed accurately and continuously into the mixer. The ingredients are wetted and pre-blended before entering the mixer. The dough is worked as it moves down the length of the cylinder. At the discharge of the mixer, fixed size loaves of dough are cut continuously and moved to the downstream equipment arriving at the correct time in the correct size. MAPL who are pioneers in the field of industrial automation and manufacture

All ingredients such as HVO, palmoline butter, lecithin, water chemicals, pulverized sugar, broken biscuit are charged in the pre-creamer and creaming is done by starting the high speed agitator, wiper and circulating pump. Pre creaming can be done in two minutes and transferred to either continuous mixer or batch mixer for dough preparation. Benefits of Pre-Creamer :- Power saving. Time Saving. No. of mixers required are reduced.

Industrial automation is the core strength of MAPL. Programmable Logic Controller (PLC), Supervisory Control & Data Acquisition (SCADA), Instrumentation & Programming Software like Visi- Windows, Genesis, Intellution etc. are used for gaining complete control over process & equipment in automation brining in excellent pay back benefits. A well- automated project does not need human supervision over equipment & process operations & eliminates all possible human errors & staff training due to staff turnover. The process becomes very accurate, yielding consistent product

Caramel Food items like bakery products such as bread, cakes, biscuits etc. colas peanuts, chikki, beer are given a brownish colour by adding caramel. Caramelisation causes changes in food not only in colour but also flavour. Caramelisation is done by melting sugar at high temperatures followed by boiling which converts sugar into glucose and fructose. Normally the temperature at which caramelisation takes place in between 110 deg. C to 180 deg. C depending on the type of sugar. Commercial Caramelisation is produce by heating sugar in the presence other ingredients which results in caram

HVO & Palmoline Handling System Hydrogenated Vegetable Oil (HVO) needs to be mixed with palmoline and then dosed into the dough mixers. MAPL has developed PLC based system whereby correct quantity of HVO and Palmoline are taken by the PLC into the dosing tank. After stirring, the mixture is pneumatically pumped to the process demand center. The PLC is programmed to handle multiple process demand centers each of them operating with different recipes. The PLC mixes and pumps out correct quantity as per tile running recipe at the process demand center. Benefits of HVO & Palmoline Handl