2013-12-10 15:06:31 - Sigma Srl has recently presented some new and innovative products, and has announced its participation in some Internation fairs of the food sector.
Food industry is one of the most competitive and active, and therefore an increasing number of companies decide to concentrate their efforts in the research & development division. Sigma Srl is one of these companies, and has recently presented some new and innovative products.
Sigma is a company located in Brescia – a city in the centre-North of Italy- and found almost forty years ago; during the years it has developed deep competence and experience in the field of industrial mixer, confectionery machines, bakery and pastry machines for the food industry. One of the biggest principles Sigma follows in the production line, is the respect of nature, then comes the technological feature which allow the company to propose avant-garde and professional
The company has recently presented some new products: the planetary mixers BEST MIX 10/80LT and POWERMIX and the new planetary “AEROMIX” and CHEF 7.5/60 LT.
Beyond a new design and a new range of colors the new machines, and in particular the new AEROMIX, have a brand new mixing system: the planetary mixers AEROMIX work with the use of two tools, a spiral and a rotating tool. The second tool works in contrast with the action of the spiral, creating a double refining and a bigger airing of the dough; this invention is covered by a worldwide patent, which certify the better dough result, particularly in the creation of the gluten net.
IDROMIX is another invention, entirely developed by Sigma Srl which allows a better hydration between flour and water in the first mixing phase, fostering the union between physical and solid particles; the product obtained after IDROMIX use is a pre-mixed dough which, if inserted in the extractable tank of a mixer, can undergo the second mixing phase, the one necessary to obtain the correct gluten net and therefore a perfect dough. Through the PLC, the system gives automatically the precise information required. The operator has just to insert the right amount of dough, the percentage of water- which can vary from 40% to 99%- and the temperature required for the dough. The quantity of dough obtainable varies according to the percentage of water, reaching 300 kg/h of pre-mixed dough.
The company is extremely active also in the international fairs of the field and indeed communicates that it will take part in the following international appointments: SIGEP 18-22 January 2014 Rimini, HOTERES 18-21 February 2014 Tokyo, EUROPAIN 8-12 March 2014 Paris, INTERNATIONAL PIZZA EXPO 24-27 March 2014 Las Vegas, INTERPACK 8-14 May 2014 Düsseldorf.
In 2014 Sigma will celebrate 40 years of activity, having achieved the production of 5000 machines per year, exported in 85 Countries across the World.
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