DEMACO tests the Generation II Premixer for pasta and other dough based products. The video shows Semolina particles covered with water exiting the premixer after an initial mixing. The high-speed action of the auger screw inside the mixing chamber fully coats the Semolina with water and produces a mix with a fluffy consistency.
In the early 1970’s, DEMACO introduced and patented the original high speed premixer after years of development. The premixer enabled pasta makers to enhance mixer efficiency and capacity by pre-wetting the Semolina prior to entering the main mixer. This pre-wetting facilitated water absorption by the Semolina or flour during dough production. This produces a very consistent mix. The Generation II Premixer incorporated a larger mixing chamber and superior water distribution to improve the blending of ingredients. The hygienic design also facilitates cleaning for sanitation, especially in USDA washdown food-plants.
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