Making good choices to mix things up


MIXING & DEPOSITING


Diosna offers hygienically designed Wendel mixers.


Suzanne Callander finds out more about some different mixing solutions available to bakeries and looks at their benefits and drawbacks.


D


iscussing the current challenges facing bakery producers in relation to mixing and depositing, Simon Lawton-Hayes Technical Sales Manager at Brook Food & Bakery Equipment, pointed out that one of the biggest problems he has


identified is customers using the incorrect mixer for product type. “This can lead to under or over mixing of the product, resulting in the baker often needing to produce additional


18 Kennedy’s Bakery Production April/May 2023


batches, resulting in a waste of product and time. “We are also very aware of the challenging labour market right now, with a lack of skilled bakers and staff within the bakery – training can be a costly expense, especially for smaller businesses. Manual depositing can be a very labour- intensive process and can result in inconsistent results.” So, using the correct type of mixer and an automated depositor is key to ensuring product consistency. Often it will


bakeryproduction.co.uk


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