Before 1994, commercial bakeries had to rely on batch mixers to blend the ingredients required to create baked goods such as hamburgers and hot dog buns. Exact Mixing changed the way bakeries mix dough by introducing the continuous mixing method. A little more than a decade later, we became part of Reading Bakery Systems which enabled us to improve the continuous mixing process and design advanced industrial mixing equipment for bun production that remain wildly popular among our customers. Because continuous mixers produce more dough in less time, commercial bakeries can meet the large production orders placed by hotels, restaurants, and grocery stores.
Why Do Continuous Mixers Outperform Batch Mixers?
The dough-blending process completes four distinct steps. First, bulk dry ingredients move to the mixing area. Then, each dry ingredient is measured before entering a mixing chamber. The third distinct step involves the mixing of dry ingredients, with most recipes calling for adding a certain amount of moisture toward the end of the blending process. The last step requires a machine to develop dough before it leaves the mixing system.
Batch mixers treat each of the four steps as separate operations. Fully developed dough must exit the system before another batch of dough enters the mixing area for dry ingredient measurements. On the other hand, continuous mixers treat the dough-mixing process as one seamlessly integrated operation, This means your bakery can run up to four batches of ingredients through a continuous mixer at the same time. The bulk delivery, measuring, blending, and developing of dough ingredients results in recipe accuracies that never deviate more or less than 0.25 percent from specifications.
Exact Mixing has perfected our line of continuous mixers to spread moisture evenly over dry ingredients to ensure dough remains consistent in size, shape, weight, and texture. Our machines do a much better job than batch mixers of thoroughly combining minor ingredients. One mixer feeds several lines at the same time to rapidly ramp up production to meet the quotas placed for large orders. The automated dough-mixing systems allow your bakery to reassign employees to other responsibilities, which helps you increase productivity and lower labor costs. Continuous mixers also require less energy to operate, which is another cost-saving benefit for your commercial bakery.
Which Continuous Mixer Model is the Right One for Buns?
Exact Mixing designs and manufactures five models for developing the dough used to create a wide variety of baked goods. For recipes that call for high-absorption dough for buns, the HDX continuous mixer is the right choice for your bakery. This machine also easily handles the demands placed on it by mixing dough for large volumes of bread, rolls, and English muffins.
Our proprietary Hydrobond Technology evenly distributes moisture over dry ingredients at low temperatures to preserve the structural integrity of our machines. HDX continuous mixers blend dry ingredients with moisture by using a double-screw blade before gently kneading dough during the development stage with a single-screw blade. The versatile machine processes dough at rates running between 1,500 kg and more than 10,000 kg an hour.
In addition to offering the HDX continuous mixer, Exact Mixing also designs and manufactures the following systems:
- Exact LDX Continuous Mixer
- Exact Mixing EX Continuous Mixer
- Exact Mixing FX Continuous Mixer
- Exact Mixing MX Continuous Mixer
We encourage you to visit the Reading Bakery Systems Science & Innovation Center located in Sinking Spring, Pennsylvania. At the RBS Science & Innovation Center, Exact Mixing puts on live demonstrations that showcase how the continuous mixing method works, You also meet with some of our engineers to determine which continuous mixer represents the best option to install for your commercial bakery.
Submit the Contact form or call 610-693-5816 to learn more about our advanced industrial mixing equipment for bun production.
