Analysis and eco-technological evaluation of a new concept of dough mixing, kneading

The work shows the assumptions, and the bases of analyses and evaluation of new eco-technological method for dough mixing, kneading. The main goal was to achieve high quality of the product, efficiency and safety of the process and product of hydrokinetic mixing, kneading. In result of the carried out research indicators have been achieved, which used for assessment of the mixer prototype operation, confirmed its high eco-technological value for operation in given technological and laboratory conditions.