The Ex Continuous Mixer is designed to uniformly mix products where dough moisture levels range from very low to very high. Dough is gently mixed and developed without generating excessive heat. Low moisture, stiff products are easily mixed. The Ex Mixer is ideal for wheat based products such as pretzels, pizza, sweet goods, crackers, and is also well suited for all but the lowest viscosity powder/liquid mixtures.
The HDX or High Development Continuous Mixer is designed to first mix all ingredients into a uniform mass with a twin screw mixer. In a separate section the dough is kneaded to the proper development level with a single screw mixer. This mixer is designed specifically to manufacture highly developed dough at low temperatures. The HDX Mixer is ideal for products such as buns, breads, English muffins and similar products.
The MX Mixer is our most versatile mixer. It is well suited for a wide range of products including cookies, snacks, batters, icings and pastes. The MX Mixer is also an ideal first-stage mixer for processes that require creme up and pre-blend stages.
The FX Continuous Mixer is designed to distribute small amounts of moisture evenly into large amounts of powder. This is accomplished by lifting the powder into atomized liquids. This mixer is ideal for hydroscopic powders such as potato flakes used to make fabricated potato chips or any other low moisture mixtures.
Efficiently Combine Liquid & Dry Ingredient Streams Quickly & With Little Temperature Gain The Exact Mixing Hydrobond Technology brings liquids and a dry ingredient stream (typically flour) together quickly, with little temperature gain. It can be used with a continuous mixer to make the mixing process more efficient or with a pre-hydration system to mix flour, minors and water directly into… Learn More