Throughput and initial cost are often
the most significant considerations when choosing between a batch or continuous mixing solution”
and alarms allow more control over mixing and refrigeration times which can help reduce the training and onboarding time required for new production personnel.
Considerations According to European Process Plant (EPP), the biggest consideration on the choice of dough mixing solution will relate to the end product and the process priorities to create this. It argues that selecting the optimal mixing method depends on several factors: Product type: Consider the nature of the products. Delicate batters might benefit from batch mixing, while high-volume bread doughs could be better suited for continuous mixing.
a faster process for high volume throughput in a shorter time, although continuous mixing is less expensive than the highest production rates. Batch mixing is cheaper than continuous mixing for lower and mid- size production rates. Additionally, batch mixing requires less equipment and can be easily adapted to changing production needs.
Energy costs: Continuous mixers typically utilise less energy per throughput cycle than batch mixers as they do not require frequent starts and stops.
Labour costs: Like energy costs, with continuous mixing, the labour costs and
bakeryproduction.co.uk
human intervention will be lower than for batch mixers.
AMF Bakery believes that its AMF Fusion technology can improve the reliability and precision
of batch mixing processes and
also make it possible for bakers to convert to continuous mixing through a partnership with Exact mixing, a Reading Bakery Systems brand. AMF Fusion’s batch mixing systems are designed to optimise control over ingredients, mixing, and dough parameters. Glycol cooling jackets on bowl mixers and AMF’s proprietary Mixer Guardian technology are said to allow operators to monitor and adjust machine parameters to maintain a constant temperature and consistent dough structure. Intuitive operator controls
Production volumes: Batch mixing is well suited to use in small to medium-scale bakeries, while continuous mixing excels in large-scale operations. Desired consistency: If consistent product quality is paramount, continuous mixing should be the preferred choice. Batch mixing offers more flexibility but requires careful monitoring and is prone to batch differences. Budget: Continuous mixing systems often involve a higher initial investment but can offer long-term cost savings due to increased efficiency.
Space availability: Evaluate the available space in your bakery to determine the suitability of different mixer types.
Pizza dough
When it comes to pizza dough, Sobatech argues that a continuous mixing solution can help simplify the mixing process, reduce labour,
cut costs and improve quality consistency. Kennedy’s Bakery Production October/November 2024 29 product
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