How Continuous Mixing is Revolutionizing Dough Production - Part 3

With the advent of technology, the baking industry has seen a significant transformation, particularly in the arena of dough production. One of the groundbreaking innovations that have revolutionized this field is the application of continuous mixing systems. These systems, equipped with advanced automation and real-time process assessment capabilities, deliver consistent, high-quality dough all around the clock.

Today we will delve into the core benefits of continuous mixing systems, specifically, the new CODOS? mixing and kneading system comprised of a CODOS? tower, a DymoMix? and a CODOS? NT kneader. We will explore the main benefits continuous systems offer in areas ranging from product consistency to greater efficiency and automation.

Consistency

Continuous mixers are engineered to deliver a steady flow of dough that is consistent in size, shape, weight, and texture from the first batch to the last batch. This uniformity is significant in maintaining the quality and reliability of the product.

The DymoMix? and CODOS? NT kneader work together to ensure consistency in the dough production process. The DymoMix? hydrates free-falling dry materials with water or yeast solution, initiating a biochemical reaction that generates a homogeneous dough within seconds. The dough is then transferred to the CODOS? NT kneader, which forms the dough using special helical interlocking twin shafts. This process forms the gluten structure of the dough, ensuring a consistent, high-quality product. Beyond just enabling consistency, continuous mixing systems also unlock major gains in production efficiency and output.

Efficiency and Productivity

Continuous mixing systems can produce a large volume of dough in a shorter time compared to batch mixing, which can significantly increase production rates.

The CODOS? mixing and kneading system enhances efficiency in several ways. First, the system operates continuously, allowing for higher throughput and less downtime. Second, the kneading process is gentle and efficient, with the energy input controlled via the speed of the kneading shafts. This ensures optimal energy usage and minimizes waste. Third, the system features a double-walled, temperature-controlled trough design, which allows the dough to maintain the desired temperature, leading to savings in the cooling process. All these improvements make it possible for the DymoMix? and CODOS? NT kneader to generate dough production rates between 500 and 6,000 kg/h. These productivity gains expand when you account for the increased automation continuous systems allow.

Automation and Labor Reduction

These systems are fully automated, reducing the need for manual monitoring and thereby decreasing labor requirements. This automation also minimizes food waste by accurately measuring every ingredient. ?

The DymoMix? is responsible for the initial mixing and the CODOS? NT kneader further processes the mixture to form the dough. The system includes dosing equipment for dry ingredients, automatically feeding the correct amounts of each ingredient into the mixer. Additionally, the CODOS? system features a control system that can adjust the speed of the kneading shafts, the temperature of the dough, and other parameters based on the specific recipe. By automating the mixing, kneading, and ingredient feeding processes, the CODOS? system significantly reduces the need for manual labor. This can lead to substantial cost savings, particularly for large-scale bakeries that produce high volumes of dough. While boosting efficiency and quality, these automated continuous systems are also designed to meet the highest sanitation and cleanliness standards.

Sanitation and Hygiene

Continuous mixers are designed with cleanliness in mind. Many continuous mixing systems feature easy-to-clean surfaces and use materials that meet strict food safety standards.

The CODOS? NT mixer is protected against strong jets of water (IP66), which allows for thorough cleaning without damaging the equipment. ?The components used in the CODOS? system use food-safe materials and the incorporation of features that prevent the accumulation of food residues, minimizing the risk of contamination. The continuous flow of ingredients in the CODOS? system reduces the risk of cross-contamination compared to batch processing. In batch processing, there is a risk of cross-contamination each time the equipment is emptied, cleaned, and refilled. Additionally, the double-walled, temperature-controlled trough design helps to prevent the proliferation of certain harmful microorganisms that can occur if the dough is kept at inappropriate temperatures. From consistency to efficiency to safety, continuous mixing elevates every aspect of dough production, cementing these systems as the future of the industry.

Continuous mixing systems are truly revolutionary for dough production. As shown, the integrated CODOS? system with DymoMix? and CODOS? NT kneader offers unmatched control and customization, from precise hydration through automated gluten development and structure formation. For artisanal to large bakeries, these automated systems mean better consistency paired with higher efficiency, output, and safety, cementing continuous mixing as the future of the industry. The seamless integration of ingredients handling, mixing, monitoring, and adjustment in one package empowers producers to sustainably scale new quality and quantity heights. With their turnkey functionality, continuous mixers pave the way for the next generation of optimized dough production.