Case study – Dosamix in action
This case study is based on real feedback from bakeries using Dosamix, with details combined and anonymised – but the challenges and results will feel familiar to many growing operations.
The bakery
“Riverside Artisan Bakery” runs two retail shops, supplies local cafés and restaurants, and serves a small but growing wholesale base. On a typical day they mix 20–25 batches of dough across white, multigrain, sourdough and specialty lines.
The challenge: good recipes, inconsistent doughs
The bakery had strong formulas and experienced bakers, but daily production still felt unpredictable. They reported:
- Dough feel changing between early and late shifts
- Regular “corrective” mixing – extra water or flour at the end of the mix
- Occasional scrap batches, especially in hotter months
- New staff needing months to match the “touch” of senior bakers
After a review, most of the variation pointed back to how water was added:
- Water was run from a mixer tap directly into the bowl
- Staff relied on rough lines in the bowl or memory for quantity
- Water temperature depended on whoever set the hot/cold each day
The solution: installing a Dosamix T20
The team looked at several options for water management and chose Dosamix T20 – a compact unit that could control both water volume and temperature without a major refit.
Key reasons for selecting T20:
- Mounted neatly beside the main mixers with minimal disruption
- Delivered both volume and temperature with approx. ±1% and ±1 °C accuracy
- Simple interface – easy for all bakers to use, not just the most experienced
- More affordable than fully integrated, large-scale systems
They connected hot and cold feeds, programmed standard recipes (for example, 80 litres at 6 °C for their primary sourdough), and rolled out a short training session for all staff.
What changed in the first few months
1. Stable dough temperature
Target dough temperature was suddenly much easier to hit and maintain. Seasonal changes in mains water temperature stopped causing major swings in dough behaviour.
2. Less rework and waste
The habit of “fixing” dough at the end of mixing started to disappear. With consistent water volume and temperature, batches became more predictable and scrap batches were significantly reduced.
3. Faster onboarding for new bakers
Water settings moved from “tribal knowledge” into the recipe. New team members followed the same programmed quantities and temperatures as everyone else, reducing training time and variation between shifts.
4. More productive production meetings
With water under control, the team could focus on improving processes and products rather than troubleshooting basic consistency issues. As one baker put it:
“We don’t argue about water anymore – it just does what we ask.”
What this means for other bakeries
Dosamix didn’t replace craft or experience at Riverside – it gave their bakers a more stable base to work from. Once water stopped moving around, every other part of the process became easier to standardise and improve.
- Recipes were updated to include exact water volume and temperature
- Quality checks could focus on product, not water errors
- The business felt more confident adding new products and volumes
Could Dosamix help in your bakery?
If you recognise the same mix of good products, strong demand and daily inconsistency, water dosing is often one of the quickest wins.
Share a few details about your mixers, doughs and batch sizes and we’ll help you map out a possible setup.