Brazil’s bakery industry is one of the largest in the world, with growing demand from both domestic consumers and international markets. Meeting that demand requires production lines that can run faster, longer, and with greater precision than ever before.
Commercial mixing equipment from Exact Mixing has become the go-to solution for industrial bakeries looking to scale efficiently, delivering dough at speeds batch mixing can’t match.
Why Continuous Mixing Excels
Continuous mixing technology has advanced dramatically in the last two decades. Today, Exact Mixing systems can produce anywhere from 1,500 kg/hr to 20,000 kg/hr of dough, depending on the model. This makes them ideal for Brazilian industrial bakeries supplying breads, buns, cookies, crackers, and snack products to large retail chains or export markets.
Unlike batch mixers, which require loading, mixing, and unloading cycles, continuous mixers meter and blend ingredients in a steady flow. Dough moves directly to forming or proofing without pauses, eliminating downtime between loads.
Exact Mixing’s advanced continuous mixers offer several key advantages for industrial bakeries in Brazil:
- Lower Cost per Kilogram of Dough
As production rates increase, batch mixing costs rise almost proportionally, meaning that doubling output doubles costs. Continuous mixing scales far more efficiently. For example, increasing throughput from 2,000 kg/hr to 15,000 kg/hr may only double equipment cost, dramatically lowering the cost per kilogram produced.
- Minimal Labor Requirements
Exact Mixing systems are fully automated, handling ingredient feeding, mixing, and discharge without constant operator intervention. One trained operator can oversee high-speed production, monitor quality, and respond to occasional alerts.
- Less Dough Handling Equipment
Batch systems discharge large dough masses that need additional cutting or portioning. Continuous mixers produce a rope or uniform chunks, ready for sheeters, dividers, or depositors, making it easy to feed multiple lines from a single mixer.
- Reduced Risk During Downtime
In the event of a line stoppage, batch systems often have several mixer loads of dough “on hand,” risking thousands of kilograms in losses. Continuous mixing limits the dough in process to about one mixer’s volume, significantly reducing waste.
- Superior Consistency and Control
Exact Mixing’s loss-in-weight metering technology measures every ingredient within ±0.25% accuracy and automatically adjusts for flour variability, temperature, or humidity changes, ensuring consistent dough quality at any speed.
Built for Industrial Production Lines
With multiple continuous mixer models, bakeries in Brazil can match different dough types and production needs with Exact Mixing systems:
- EX Continuous Mixer – Best for stiff, low-moisture doughs such as biscoitos de polvilho, cream crackers, and traditional rosquinhas.
- HDX Continuous Mixer – Designed for ultra-high absorption doughs, perfect for pão francês, pão de forma, pão doce, and pão de leite, where full gluten development without overheating is critical.
- MX Continuous Mixer – Ideal for high-fat, high-moisture, or inclusion-rich doughs such as bolo de cenoura batter, biscoitos amanteigados, pão de queijo dough, and filled pastries.
- FX Continuous Mixer – Specialized for low-moisture powder blends, such as those used for chips de batata, snacks de milho, and dehydrated cassava- or rice-based snacks.
- LDX Continuous Mixer – A two-stage system that pre-blends fats and sugars before adding flour, ideal for biscoitos recheados, biscoitos amanteigados finos, and cookies com gotas de chocolate.
Gain a Competitive Edge with Exact Mixing
When competing in high-volume markets, continuous mixing is more than just a technology upgrade; it’s a long-term strategy for efficiency, consistency, and profitability. With Exact Mixing’s range of commercial mixing equipment, industrial bakeries in Brazil can boost capacity, cut costs, and maintain the product quality that keeps customers coming back for more. Contact us today to get started.
