Enhancing the efficiency and stability of industrial dough production is achievable through the implementation of innovative technologies that optimise quality and reduce costs. The objective of this study was to evaluate the efficiency of the OptiMix-360 system for industrial dough production by integrating technologies such as gravimetric dosing, premixers, and dough mixers and to determine its impact on improving productivity and final product quality. The research methodology was based on an experimental approach that assessed the efficiency of the OptiMix-360 system compared to traditional methods by measuring product quality parameters and process performance under different operating conditions. The study analysed the effectiveness of the GraviFlow Master, TORNADO-2, and ProMix D-Helix equipment based on performance indicators, energy consumption, dosing accuracy, and final product quality when these technologies were integrated into the production process. The implementation of the OptiMix-360 system resulted in a significant productivity increase to 1500 kg/h, a 30% reduction in energy consumption, and consistent dough batch quality. The gravimetric dosing system ensured an accuracy of <0.1%, enhancing composition stability, while the TORNADO-2 premixer improved flour hydration and gluten formation, positively affecting the texture and strength of the final product. The production process was stabilised, and product quality fluctuations were minimised due to automation and adaptive settings. The obtained results confirmed the effectiveness of the OptiMix-360 system in industrial practice. This technology not only improved dough quality but also reduced energy consumption costs and increased productivity. The application of the OptiMix-360 system in the food industry holds high potential for improving production efficiency, reducing energy costs, and ensuring consistent product quality
food industry, rheology, fibrin, gluten, bakery industry
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