D-MMX Series – built for Every Dough That Demands More
From stiff, low-hydration doughs to wholegrain and enriched recipes, the D-MMX Series delivers consistent power, reliable mixing, and superior performance — no matter the challenge. One mixer, endless possibilities.
The Bartech MIXObar D-MMX Series is designed to handle a diverse spectrum of dough types — from stiff, low-hydration mixtures to fiber-rich, wholegrain formulations and even enriched or specialty recipes. With its dual spiral mixing arms and high-torque motor, the D-MMX ensures powerful, stable, and uniform kneading performance across the board.
Stiff doughs such as those used in simit, lavash, pizza bases, and traditional white breads often feature low water content (around 50–60%) and require intense mechanical force for proper development. The D-MMX delivers this strength with precision, allowing for faster gluten formation and shorter mixing cycles without overloading the motor or overheating the dough.
Wholegrain and bran-rich doughs, which can be abrasive and difficult to hydrate, benefit from the D-MMX’s deep, even mixing action. This ensures full ingredient integration while preserving dough integrity — a must for maintaining quality in high-fiber, multi-component formulations.
When working with enriched doughs containing fats, sugar, or eggs — such as brioche or milk breads — the D-MMX offers controlled mixing that protects the delicate balance of the recipe, preventing collapse or over-processing.
Even high-hydration doughs can be handled with confidence. Though not its primary target, the D-MMX’s spiral geometry and stable bowl dynamics allow it to process wetter doughs efficiently while minimizing friction and temperature rise.
With mixing capacities from 160 kg to 250 kg and a mobile bowl system designed for hygiene and flexibility, the D-MMX is more than just powerful — it’s adaptable, efficient, and ready for any production challenge.
📍iba 2025 – Hall 11 / D11
