Are you looking for ways to improve the production efficiency of your commercial bakery? With a razor-thin profit margin, converting your bakery from a batch-mixing production system into a continuous mixing production system can help you reduce costs and boost revenue by producing more dough for various baked goods.
For more than 25 years, Exact Mixing has promoted the many advantages the continuous mixing method has over the batch mixing method. Although the batch mixing process has been around longer than the continuous mixing process, batch mixing does not represent the most efficient way to produce raw dough for baked goods. With the financial and logistical support of our parent company, Reading Bakery, the engineers at Exact Mixing work daily to improve the continuous mixing process and the performance of our line of five highly-rated continuous mixers.
What is the Continuous Mixing Process?
The commercial bakery mixing process for dough involves four primary steps. First, you deliver the bulk ingredients to the mixing area, which then get measured and placed in a mixer. The third step involves mixing the ingredients into raw dough. Finally, the dough is handled as it exits the mixer. Both the batch and continuous mixing methods follow the same four steps.
Batch mixing treats the four steps as separate operations. On the other hand, continuous mixing combines all four steps into a single, seamless mixing process. The result is a dough-mixing process that takes less time while generating significantly higher yields. Continuous mixing implements automation into its technology, which allows our customers to decrease labor costs by not requiring as many employees to monitor the mixing process.
What Are the Exact Mixing Continuous Mixer Models?
Exact Mixing offers a versatile line of continuous mixers that meet the dough-mixing needs of most commercial and industrial bakeries.
Our engineers designed the HDX Continuous Mixer to mix super-high absorption dough for bread, hard rolls, English muffins, and hamburger buns.
If your commercial bakery produces dough for most types of cookies in which the ingredients blend before adding flour, then the LDX Continuous Mixer matches your dough-mixing needs. Every ingredient except flour combines in the crème-up stage before the ingredients reach the development stage, when flour completes the mixing process.
Some baked goods, such as chips and snacks, require specific moisture levels to determine a product’s final texture as it leaves a mixer. Our engineers designed the FX Continuous Mixer specifically for products like rice crisps, veggie chips, and potato chips.
As the most versatile mixer in our lineup of continuous mixers, the MX Continuous Mixer works best for baked goods like snacks, cookies, muffins, and pizza crusts. Solid dough ingredients blend quickly to form solid fat without producing excessive heat.
The engineers at Exact Mixing designed the EX Continuous Mixer for blending low-to-mid absorption, fully-developed dough products. This mixer best creates dough for crackers, bagels, pretzels, and pocket sandwiches.
Exact Mixing Developed Hydrobond Technology for Improved Production Efficiency
Exact Mixing developed Hydrobond technology to improve the efficiency of the commercial bakery production process. Hydrobond technology evenly hydrates each dry ingredient before the ingredient enters a continuous mixer. The result is reducing the time it takes to mix dry ingredients.
Discover how to improve your commercial bakery production efficiency by submitting the short online form or calling the Exact Mixing headquarters at 610-693-5816.
