As continuous mixing and other automated mixing processes continue to gain favor in the United States and abroad, a growing number of bakery operators are trying to determine which
mixing system is best suited for their specific operation.
If you are a bakery product or other food products producer, the information in this paper can help you better understand a range of pertinent factors so you can make an informed decision concerning continuous and batch mixing.
Continuous mixing is not ideally suited for every application. But either is batch mixing.
The purpose of this paper is to help educate bakers so you can choose the best mixing system to meet your unique process needs.