Commercial bakeries face a wide variety of economic pressures that influence whether they make money. However, the dough-mixing business took an especially substantial financial blow as a result of the COVID-19 pandemic. Like most types of food production businesses, industrial bakeries either had to shut down operations or dramatically decrease production volumes. Most of the dough-blending businesses that survived the negative financial impact of the pandemic bought their machines from automated bakery equipment suppliers.
Since 1994, Exact Mixing has offered a line of dough-mixing machines called continuous mixers. The automated technology built into our machines has helped customers decrease operating costs, while at the same time rapidly ramp up production volumes. Our customers are industrial bakeries that produce and distribute their own baked goods. The mixers we have developed connect to downstream equipment such as ovens, sheets, laminators, and extrusion equipment.
Why Are Continuous Mixers Superior to Batch Mixers?
With the financial support of our parent company Reading Bakery Systems, Exact Mixing has created five continuous mixer models that are superior to batch mixers. Based on automated technology, our machines generate dough that remains consistent in size, shape, weight, and texture for every production order. Automation also ensures every batch of dough leaves the mixing system without developing any surface imperfections. With surface imperfections removed, our customers can rest assured that their orders arrive looking the same to ensure the utmost product consistency. Continuous mixers do a much better job of incorporating minor dough ingredients than the performance delivered by batch mixers.
As another benefit of automated dough-blending systems, our line of continuous mixers evenly distribute moisture by leveraging the power of Hydrobond Technology. Proprietary Hydrobond Technology combines dry ingredients such as flour with moisture before a dough recipe enters a continuous mixer chamber. The blending of dry ingredients with moisture unfolds on a particle-to-particle basis to ensure optimal accuracy. Hydrobond Technology operates on the principle that blending smaller amounts of moisture with dry ingredients results in a much more uniformly hydrated dough. When incorporated into the continuous mixing process, Hydrobond Technology improves the accuracy and efficiency of dough production.
Exact Mixing Continuous Mixing Systems
The five continuous mixer models built and distributed by Exact Mixing meet the production needs for every type of dough recipe.
The MX Continuous Mixer blends dry ingredients with moisture to develop the solid fat used to form the foundation of the dough that creates baked goods like snacks, cookies, and muffins. This model produces dough without generating excessive heat.
For production orders that require mixing moisture with hydroscopic powders, the FX continuous mixer is the right machine for your commercial bakery. This mixer accurately measures moisture levels to create fabricated corn and potato chips.
The engineers at Exact Mixing created the manufacturing template for EX continuous mixers to process the dry ingredients used to form low and mid-absorption dough. This machine blends the dough developed for baked goods such as bagels, pretzels, and pocket sandwiches.
Recipes that do not add dough to other dry ingredients until right before the development stage represent the specialty of the LDX continuous mixer. Every dry ingredient besides flour mixes together during the creme-up stage.
Commercial bakeries operate HDX continuous mixers to create a high-absorption dough that completes the recipes for baked goods like bread, buns, rolls, and English muffins.
As you evaluate automated bakery equipment suppliers, consider that Exact Mixing conducts live demonstrations at the Reading Bakery Systems Science & Innovation Center located in Sinking Spring, Pennsylvania. Book your live demonstration today by submitting the Contact form or by calling 610-693-5816.
