DOUGH HANDLING


Pizza dough can present some specific mixing challenges,


according to the


company. It is important to mix the dough just until the ingredients are combined and form a homogeneous mass. Overmixing will result in a tough and chewy crust rather than a light and airy one, while undermixing the dough can result in uneven hydration and poor gluten development, leading to a dense and crumbly crust.


The temperature of the ingredients and the environment can also impact pizza dough mixing. Cold ingredients can slow down yeast activity, while warm temperatures can speed it up, so maintaining the right temperature throughout the mixing process is essential for proper fermentation and dough development. Sobatech has also identified that the inclusion of a short resting phase can help ease pizza dough forming as gluten retraction is prevented. To achieve this, it has added a continuous bulk fermenter to its mixing solution.


Putting a case for continuous mixing Arguing the case for continuous mixing, Jim Warren of Exact Mixing, pointed out that continuous mixing technology has greatly advanced over the years. Today’s solutions include improved


As production rates increase, the cost of a


batch system tends to increase linearly – double the capacity and double the cost. On the other hand, if you double the capacity when using a continuous mixing system, the cost only increases by about 25%”


larger capacity mixers, improved temperature control and more.


ingredient metering,


metering of solid fats and particulates, enhanced controls, specialised mixer designs,


While all of these advances have made continuous mixing more attractive to bakeries, it is the high-capacity continuous mixers that offer the biggest benefits, according to Jim. He explained that, in 2000, the highest throughput continuous mixers operated in


30 Kennedy’s Bakery Production October/November 2024


the range of 5,000kg/hr of dough produced. By 2020, continuous mixers were being manufactured in the 15,000 to 20,000kg/hr range. Even higher rates were accomplished by linking continuous mixers together. With the


increased throughput of the largest


continuous mixers, you would expect the additional cost of a larger mixer to magnify any resistance due to initial investment requirements. However, higher throughput mixers quickly became best sellers. Why? Because while the larger mixers had a higher initial cost, the advantages seen with the smaller continuous mixers became much more important at higher rates. Also, as production rates increase, the cost of a batch system tends to increase linearly – double the capacity and double the cost. On the other hand, if you double the capacity when using a continuous mixing system, the cost only increases by about 25%. According to Jim, the five primary reasons that the advantages of continuous mixing increases as throughput increases are: Continuous mixing is more cost effective


to operate than batch mixers for larger capacity lines: In both continuous mixing and batch mixing processes, four factors contribute to the required initial investment – mixer cost,


bulk materials delivery,


ingredient metering, and post-mixing dough handling. In the case of continuous mixing,


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