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The control and operation of structure creating process by using helix mixer

In this research work is presented the control posibilitis in the rye-weat dough structure creation by appling helix mixer. It was controled moment on the shaft and the temperature of mixed mass. The registration process was curried by PC computer with appling analog-digital processor. The research results gave evidence that the mixing duration time dependent on flour taking part in. The diversified water contribution had no essential influence on the mixing lasting process.

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