Lighter products often burn in the oven, while pieces that are too heavy are not dried properly. This effect is made worse when varying piece weights change the moisture in the oven,” Mr. Warren said. “The oven is continually attempting to adjust to the new moisture level but never seems to catch the moving target.”
With continuous mixing, he added, all dough is the same age when reaching the extruders, and that allows the volumetric extruding process to consistently produce pieces of the same weight. “This keeps the oven moisture in balance and results in much more consistent finished product. Improvements can be seen in both bake consistency and appearance,” Mr. Warren said.
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