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Kennedy's Bakery Production Magazine | October 14, 2019

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VMI launches new dough mixer

VMI launches new dough mixer

VMI has added the GENIUS to its range of dough mixers - designed to meet the challenges faced by today’s bakeries.

Constant shifts in consumer tastes have led to growing demand for new products from bakeries, which need to be both authentic and original, as well as of consistent high quality.

“We understand how important it is for bakers to be in control of their recipes, and this is why the first thing we looked at when developing the GENIUS was the way the spiral moved in the bowl,” explains Mikaël Paul, Bakeries Sales Director at VMI.

During the kneading process, in order to achieve desired results, bakers often have to intervene mid-operation, making adjustments to the various phases according to requirements.

Changing bowl direction, speed or adding water are all steps that the R&D department at VMI were aiming to simplify. “During our trials, our objective was to produce a perfect mix in less than four minutes, and without the need for human intervention,” explains José Cheio de Oliveira, Head of R&D at VMI.

In order to do this, the shape of the bowl was changed from those in existing ranges, as well as the spiral for capacities of between 80 and 120kg of dough. The shape of the tool, its diameter and position in the bowl were also reworked in order to achieve this goal.

“We wanted GENIUS to be the baker’s best friend in endeavoring to meet these new challenges,” says Mikaël Paul. Apart from a considerable reduction in kneading time, the machine was designed for the preparation of dough varieties, including the most resistant based on strong flours, thanks to its double transmission, as standard for the 80, 120 and 160 models.


Faced with increasing demand for new products, today’s bakers are, more than ever, required to call upon their professional expertise and invest time in developing their ranges; which requires a proactive approach to marketing and management. In order to free up time for these essential activities, they require tools that will simplify their job, and reduce the time spent on tasks which do not add value to their offer.

By providing new, intelligent functions, the GENIUS is aimed at making baker’s lives easier. A new entry point allows for the introduction of water to the mixer before and during kneading, once the machine is connected to a dispenser, to a cooler or just to a water supply. It is no longer necessary to unscrew the machine to move it, a foot pedal at the bottom of the frame allows the user to move the machine when cleaning the surrounding work environment. In general, the reduction of retention zones and visible screws delivers a cut in flour and dough residues. As an option, the evacuation plug in the base of the bowl is another time saver for cleaning operations.

As with all the items in its bakery range, VMI has fitted the GENIUS with a see-through cover with a self-closing entry flap. “Although bakers nowadays are well aware of the risks linked to flour dust emissions, mixers and beaters fitted with only a metal grid continue to be used in bakehouses. Some suppliers are still selling these in France today,” José Cheio de Oliveira says. Apart from the effect on their health, bakers are also running the risk of using non-compliant equipment, which is why VMI advises its retail partners of the importance of proposing compliant machines.

The GENIUS offers two versions. The first version is aimed at bakers looking for a rapid, easy to work machine. The two timers make it possible to automate the phases of production. Semi-automatic and manual modes are also possible. The new, ergonomically designed button panel, which lights up when a function is active, means that the recipe selected can easily be carried out by a third party.

The second version includes a double speed variation bowl tool, and a digital dashboard, for bakers who want to produce a large variety of recipes with precision. The slow, medium or fastest speeds offer a large range of use – resulting in a wide range of recipes, better quality, more refined dough and improved productivity. Depending on the level of hydration, this function can mean a saving of up to 4% of dough, for the same end product. The infrared temperature sensor, as an option, gives control over the progression of the dough and ensures that it doesn’t overheat. Programming is done according to three possible modes: manual, with factory set, adjustable speeds; automatic, which allows the user to define working time as well as the bowl and tool rotation speeds and recipe mode, with two pre-programmed recipes and up to 10 personalised recipes – all of which can go up to 30 phases.