Water dosing for professional bakeries
Flour, fermentation and mixing usually get the credit for good dough. But there’s another ingredient that quietly decides whether a batch behaves or fights you all the way through production: water.
It’s not just how much water you use – it’s also the temperature. When those two move around, dough quality, handling and timing move with them.
Why manual water dosing creates problems
In many bakeries, water is still added “by eye” or straight from a mixer tap. On a quiet day, that might be fine. On a busy day, it usually means:
- Dough temperatures drifting batch to batch
- Inconsistent dough strength and stickiness
- Extra time spent correcting dough in the mixer
- More scrap and frustration across different shifts
As production grows, these small variations multiply. The result: one recipe on paper, several different doughs in reality.
What happens when water is controlled
Bakers across Europe and Australia are standardising on electronic water dosing and mixing. The goal is simple:
Every batch starts with the same amount of water, at the same temperature – every time.
When that happens, a lot of daily noise in production disappears:
- Dough temperature becomes predictable instead of a surprise
- Fewer “off” batches that eat into margins
- Mixing times are more consistent between shifts
- Proofing and baking follow a more repeatable pattern
How Dosamix supports consistent dough
Dosamix T20 and D30 are compact water dosing units designed for bakeries that want professional control without a complex, high-cost installation.
- High dosing accuracy (approx. ±1%) for repeatable hydration
- T20: blends hot and cold water to hit your target temperature
- D30: fast, precise volume dosing when temperature is handled elsewhere
- Memory function to repeat the last programmed quantity
- Small footprint, easy to mount next to new or existing mixers
The workflow becomes straightforward: select the required litres (and temperature with T20), press start and focus on the rest of the process while the unit delivers the exact amount of water into the bowl.
Day-to-day impact in the bakery
-
More consistent doughs
Hydration stays close to target. Dough handling – stickiness, extensibility and strength – feels familiar from batch to batch. -
Controlled dough temperature
With T20 you can blend hot and cold feeds to hit your desired dough temperature, even as seasons change. -
Less reliance on one “hero” baker
Water settings become part of the recipe, not a guess. New staff can follow the same, documented process from day one. -
Cleaner production data
Recipes can be written as flour + water volume + water temperature, giving you a clearer picture when you want to adjust or improve.
When a water dosing unit makes sense
A Dosamix unit is a strong fit if any of these sound familiar:
- You run multiple doughs per day and can’t afford instability.
- Doughs behave differently between morning and afternoon shifts.
- Summer and winter demand different “tricks” to keep dough on track.
- You’re planning to grow and need processes that are easy to train and repeat.
Next step
If you’re still dosing water from a basic tap, you may have already reached the limits of “feel-based” production. Standardising water is one of the simplest ways to stabilise dough quality.
Want to see what that could look like in your bakery?