The International FoodTec Award in silver went to the wetting system DymoMix from Zeppelin Systems. The system is a further development of the MoisTec wetting device which focuses on avoiding dust. DymoMix works as a pre-mixer, saving space and time in the kneading process for products of fine, fresh and durable bakery. The special feature consists of the fact that components in powder form are wetted with water or oil and a directly resulting homogenous mixture. The wetting with water or oil is made through a newly developed nozzle installed in the rotating shaft of the unit. In this way, a liquid shield is formed which the powdery particles have to penetrate and thus are ­wetted. Afterwards, the doughs are transferred to kneading systems operating on a batch-by-batch basis or ­continuously, so that the kneading time is reduced by 50 %. The concentration of flour dust in the working en­vironment is reduced significantly. The application spectrum ranges from very solid through to almost liquid doughs which are suitable for pasta, bread and bread roll doughs, as well as for mixtures in the fine bakery sector. •