It is a word that is heard a lot in the offices and production facilities at commercial bakeries.
Efficiency.
One of the most effective strategies for your bakery to increase a razor-thin profit margin involves improving the efficiency of your operations. Improving efficiency boils down to doing more in less time, which is another way of saying improving productivity. Your team members make an impact in attaining the goal of enhancing productivity, but the most significant impact made on productivity stems from installing bakery production efficiency equipment.
For more than 25 years, Exact Mixing has promoted bakery production efficiency equipment in the form of continuous mixers. Before 1994, commercial bakeries installed batch mixers to churn out dough production orders. After observing the efficiency gains achieved by continuous mixers, many bakeries adopted the continuous mixing method for processing the dough used to create baked goods.
What is the Continuous Mixing Method for Generating Dough?
The dough-blending process consists of four stages. First, a dough-mixing system moves dry bulk ingredients to the mixing area where the second stage of measuring ingredients takes place. After measuring the dry bulk ingredients, the dough-blending system then thoroughly mixes the dry ingredients with the correct amount of moisture to produce dough. The fourth stage of the process involves developing the dough as it moves out of the mixing system into a handling zone.
If your commercial bakery uses a batch mixing system, all four stages must be completed before another production order begins the dough-mixing process. This means your bakery generates dough one time every 15 minutes. However, the continuous mixing system constantly feeds dry bulk ingredients into the measuring area for quick movement into the dough-blending chamber. The result of the continuous mixing process is much higher yields generated over the same amount of time as the yields generated by a batch mixing system.
Continuous mixers represent the highest standard for bakery production efficiency equipment.
What Continuous Mixer Models Does Exact Mixing Offer?
Exact Mixing offers five continuous mixer models that meet virtually every type of dough-processing order.
Some recipes call for adding flour as the last dry ingredient before the development stage of the dough-mixing process. We designed the LDX Continuous Mixer to handle this type of dough production request.
Our engineers designed the HDX Continuous Mixer for blending high-absorption, highly developed dough recipes, such as the dough used for baked goods like bread, buns, and hard rolls. Production rates for the HDX range from 1,500 kg to more than 10,000 kg an hour.
As the most versatile continuous mixer in our lineup, the MX model creates the dough used to bake snacks, cookies, donuts, and pie fillings. It also specializes in incorporating a wide variety of inclusions into a mixer to produce a uniform dough consistent in size, shape, weight, and texture.
Because of our fully automated bakery production efficiency equipment, the EX Continuous Mixer blends dry ingredients with a wide range of moisture volumes. This model reduces lay times, eliminates surface imperfections, and uses much less energy than the energy used by other types of dough-processing equipment.
The FX Continuous Mixer ensures the right textures for different recipes, such as for corn and potato chips. A high-speed shaft lifts powdered dough ingredients to move through atomized liquids that spray into the mixing chamber.
Order Bakery Production Efficiency Equipment for Your Commercial Bakery
Exact Mixing offers the perfect solution for your commercial bakery to increase production yields while at the same time reducing operating costs. Find out how to order production efficiency equipment from our line of continuous mixers by calling 610-693-5816 or by submitting the convenient form found on our website.
