Batch vs. Continuous
What is Batch mixing // what is Continuous mixing?
BATCH – batch mixing means all ingredients are (manually) loaded into a mixer for duration until they are homogenously distributed or mixed. After that, they are discharged and a new batch is being produced. Batch processing has been the chosen technology of the bakery industry for many years. The fact that batch mixing is the most widely used system does not mean it is the best choice for your particular application.
CONTINUOUS – a continuous mixing process works based on the first in first out principle, whereby the composition and the mechanical behavior of the dough produced is constant at all times. Besides that, the process is characterized by a short residence time with low energy consumption.
The rise of continuous..
Continuous mixing / kneading and other automated dough mixing processes are gaining more and more favor, a growing number of bakery operators are considering a continuous mixing / kneading approach to their Production process. When the first Industrial bakeries came into being, batch mixers could satisfy the bakers needs and wants. But as food demand grew so did the size of the food Production factories and conclusively Production output. Batch mixers became larger and ovens longer. Typically, the larger the batch of dough, the longer it takes to process the mass. The moment this line is stopped (for some reason) the dough produced by a certain batch will easily be lost.
As a result, newer technologies can produce larger quantities of dough (up to 12.000 kg/hr) in one and the same system. These continuous dough solutions are fully automated and require almost no manpower (Sobatech’s dark-room principle), accurate recipe control and a constant consistent end Quality. You must be thinking..why didn’t we hear of this technology sooner?
The answer is that until around 20 years ago, the bulk handling and metering technologies were not advanced enough to feed the mixer at rates high enough to meet the demand of the continuous mixing process. The past two decades, these technology (for bulk handling and metering) have advanced immensely enabling an extremely accurate dosing of seperate ingredients into the continuous mixing system.
Consequently, more and more bakeries question whether to choose batch or continuous dough mixing. On the one side, the long tradition of batch mixers and on the other side technology improvements and increased Quality demands of todays consumers.
We hope this website might help you in making the right decision. For a careful comparision of both processes, please see the following news item.
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