Choosing the right Dosamix model
Both Dosamix models are built to do the same core job: deliver a precise, repeatable volume of water into your mixer. The difference is whether you also need tight temperature control.
What T20 and D30 have in common
Every Dosamix water meter is designed with busy production in mind:
- Electronic control panel with clear, easy-to-read display
- High dosing accuracy (approx. ±1%)
- Compact build that fits neatly beside most mixers
- Memory function to repeat the last dose after a pause or power cut
If you’re upgrading from buckets or a standard tap, either model will immediately reduce guesswork and variation.
Dosamix T20 – mixing and dosing in one unit
T20 is the right choice when dough temperature is part of the conversation every day. It blends hot and cold feeds to reach a set water temperature before dosing.
T20 is ideal for bakeries that:
- Produce artisan breads, sourdough and long-fermentation doughs
- See big swings in room or mains water temperature across the year
- Want consistent dough behaviour across multiple shifts or sites
- Need to hit specific dough temperature targets to match their recipes
Think of T20 as your “one-button” way to set both water quantity and temperature for each dough.
Dosamix D30 – precise dosing when temperature is handled elsewhere
D30 focuses purely on accurate, repeatable water volume. It’s perfect where temperature is already controlled or less critical.
D30 is ideal for bakeries that:
- Use a central chilled water supply or other temperature control
- Run standard, high-volume doughs with stable conditions
- Want a lower entry cost into electronic water dosing
- Are replacing manual taps or mechanical meters with something more precise
D30 is often the “step one” upgrade for bakeries moving away from manual water additions.
Which model suits these common scenarios?
Growing artisan bakery
Challenge: dough feels different between cool mornings and warm afternoons.
Recommended: T20 to stabilise water temperature and volume at each mixer.
Industrial bakery with chilled water
Challenge: multiple mixers on the same chilled water line, high daily throughput.
Recommended: D30 on each mixer for fast, consistent volume dosing.
Startup bakery
Challenge: limited budget and space, but growing demand for consistent product.
Recommended: start with a D30. If dough temperature later becomes a bottleneck, add a T20 to the
most critical mixer.
Quick decision checklist
Choose T20 if you:
- Talk about dough temperature every day
- See seasonal swings in dough behaviour
- Sell high-value artisan or sourdough products
Choose D30 if you:
- Already control water temperature centrally
- Primarily need fast, accurate dosing into the mixer
- Want a simple, cost-effective first step into electronic dosing
Need help deciding?
A short discussion about your mixers, recipes and batch sizes is often enough to match the right Dosamix model to your bakery.
Share a little about your setup and we’ll recommend a configuration that fits.