MIXING AND PROOFING


An automated mixing solution can mimic a


traditional bakery process (image courtesy EPP).


a more uniform starting material in terms of composition, age and temperature.


Gaining control Dulcie Freymoyer, Vice President, Marketing at Reading Bakery Systems, argued that one of the most important advances in dough production is the ongoing evolution of continuous mixing technology, which, she says, is fundamentally changing how dough consistency and control is achieved. “In traditional batch mixing systems,


variability can be introduced at multiple points including ingredient scaling, mix time, operator influence, and dough handling between batches. Continuous mixing addresses these challenges by delivering a steady, precisely controlled stream of dough, where ingredient addition, mixing energy, hydration, and dough temperature are all tightly regulated in real time,” she says. These levels of control are critical for


products such as breads, buns, crackers, biscuits, cookies, and pretzels, where small variations in dough development can translate directly into differences in sheet formation, piece weight, spread, texture, and finished product quality. “Modern continuous mixing


ULTIMATELY, THE VALUE OF ANY MIXING TECHNOLOGY


WILL COME DOWN TO ONE KEY OUTCOME – CONSISTENCY


improve line efficiency while also reducing labour and sanitation requirements.” Equally important, according to Dulcie,


is how the continuous mixing process integrates with proofing and fermentation systems. By delivering a uniform, consistent dough stream into downstream fermentation or resting processes, bakeries can achieve more predictable dough development and more consistent final product structure. In many applications, this


systems incorporate advanced controls, automated ingredient dosing, and real-time feedback that allow bakery manufacturers to maintain consistent dough rheology from start to finish; reduce variability between shifts and production runs; minimise operator dependency and improve downstream forming and baking performance,” continues Dulcie. From an operational standpoint, she


believes that continuous mixing will also deliver meaningful benefits in efficiency and throughput. “Because dough is produced as a continuous stream, there is no downtime between batches, and there is far less manual handling of dough which can


30 • KENNEDY’S BAKERY PRODUCTION • FEBRUARY/MARCH 2026


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