There have been countless technological breakthroughs throughout American history, from the highly publicized moon landing to the development of automobile safety features that protect drivers and passengers against the harm caused by collisions. One of the many technological breakthroughs in American history does not receive much attention, but it should. In 1994, Exact Mixing introduced a line of continuous mixers that dramatically changed the way commercial bakeries process the dough used for baked goods. Automation and continuous mixing have transformed bakery production by blending more dough in less time.
As the name implies, continuous mixers constantly feed, measure, blend, and handle the ingredients used to produce dough. Unlike batch mixers, the design of continuous mixers permits the operation of each stage at the same time. With batch mixers, each of the four stages of the dough production process must be completed before another batch of raw ingredients enters the ingredient feeding stage.
Continuous mixers help commercial bakeries cut costs in two important ways. First, the accurate and efficient measuring of dry ingredients significantly decreases food waste, which directly lowers the cost of food. Second, continuous mixing systems operate with a fully automated design, which means your bakery does not require employees to monitor each stage of the dough-mixing process. You can reassign employees to perform other tasks while our fully automated machines produce the dough used to create baked goods.
What Types of Continuous Mixers Does Exact Mixing Offer?
One of the goals of Exact Mixing is to design and manufacture a line of continuous mixers that meet the dough-blending needs of every production order. With that goal in mind, our team of engineers has developed five continuous mixer models.
The digestive benefits of wheat-based products such as snacks have made the EX Continuous Mixer a popular model. This machine also is perfect for every type of dough recipe except the lowest viscosity mixtures.
The FX continuous mixer is the right dough-blending option for bakeries that need to turn potato flakes into fabricated potato chips. Our team of engineers designed this continuous mixer to spread even amounts of moisture over large quantities of powder by lifting powders into atomized liquids.
Our most versatile continuous mixer blends dry ingredients with moisture to produce the dough used to create snacks, cookies, pretzels, and even pizza crusts. The MX continuous mixer is the right machine to use for dough-blending recipes that include the pre-blend and creme-up stages.
Dough recipes that blend dry ingredients before adding flout benefit from the specialized design of the LDX continuous mixer. Every dry ingredient besides flour combines during the creme-up stage when the dry ingredients cut fat into the production process. The system adds flour just before the development stage.
The HDX continuous mixer is the ideal system for dough recipes that develop raw ingredients at low temperatures, such as dough recipes that eventually end up as baked goods like bread, buns, and rolls. A single-screw mixing blade gently kneads dough during the development stage after all dry ingredients combine to form a uniform mass developed by a twin-screw mixing blade.
Transform Your Bakery by Installing a Continuous Mixing System
Exact Mixing does much more than design and manufacture five continuous mixer models. We also provide our customers with helpful tools such as the proprietary Continuous Mixing Calculator, as well as Loss-in Weight Technology. Learn more about how automation and continuous mixing have transformed bakery production by blending more dough in less time by calling our headquarters at 610-693-5816 or by submitting the Contact form found on our website.
