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EX Continuous Mixer

EX Continuous Mixer Videos

Gentle kneading for wheat based products

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 sweet goods, crackers, and is also well suited for all but the lowest viscosity powder/liquid mixtures.

HDX Continuous Mixer

HDX Continuous Mixer Videos

High development mixing for ultra-high absorption doughs

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.

MX Continuous Mixer

MX Continuous Mixer Videos

Intense mixing action for products requiring high energy mixing

The Exact Mixing MX Continuous Mixer is our most versatile mixer and is well suited for a wide range of products including cookies, snacks, batters, icings, pretzels, pizza and pastes. It is also an ideal first stage mixer for processes that require creme up and pre-blend stages.

FX Continuous Mixer

FX Continuous Mixer Videos

High speed lofting for low moisture, hydroscopic powder type mixtures

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.

LDX Continuous Mixer

2-Stage Mixing for Products That Benefit From Creme Up and Final Mixing Stages

The LDX Continuous Mixer combines all ingredients except flour in the creme up stage. In this stage, special mixing elements cut the fat into the other ingredients. The flour is added before the development stage where the final dough is created. This mixer is ideal for most types of cookies or any application where ingredients are blended before the flour is added.

Hydrobond Technology

Hydrobond Technology Videos

Efficiently Combine Liquid & Dry Ingredient Streams Quickly & With Little Temperature Gain

Hydrobond Technology brings liquids and a dry ingredient stream (typically flour) together quickly, with little temperature gain. This system speeds up the continuous process allowing for the use of a shorter mixer, which means a smaller footprint, lower equipment costs, and lower energy costs.