Continuous mixing dough

    [NEW WEBINAR]: ‘Flexibility on a continuous mixing system’


    Often, the fundamentals for success in business life lie in the ability to adapt to a constantly changing marketplace. As a result, Industrial food producers often produce a large variety of SKU’s (stock keeping units). Not long ago, continuous mixers were perceived to not be suited for such production environments. To open the discussion on flexibility on a continuous mixing system, we divide continuous flexibility in (1) the required variety to run a variety of different product types and (2) the required variety of throughput that one and the same continuous mixer needs to hold.

    This new webinar explains more about the operational flexibility of a continuous mixer and will answers questions like:

    • Can I produce different product types on one and the same continuous mixer?
    • What is the variety in throughput that can be reached on one and same continuous mixer?
    • How can the flexibility of a batch mixing system can be compared to the flexibility on a continuous mixing system?
    • How can a continuous mixer be cleaned in between two recipe changeovers?


    📆 Wed, Dec 15, 2021 4:30 PM – 5:00 PM CET

    📆 Thu, Dec 16, 2021 09:00 AM – 09:30 AM CET


    Please register for [WEBINAR]: ‘Flexibility on a continuous mixing system’ at:

    After registering, you will receive a confirmation email containing information about joining the webinar.

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    Continuous mixing dough