Are you looking for state-of-the-art bun and bread manufacturing equipment? Look no further than Continuous Mixers from Exact Mixing.
Since 1994, Exact Mixing has been designing, engineering, and manufacturing Continuous Mixing systems that are ideal for the baked snack, cracker, cookie, sweet goods, pizza, tortilla, pet treat, and bread and bun industries. We also offer Continuous Mixing solutions for non-bakery items, such as protein bars, peanut butter, icing and pet treats.
Continuous Mixing for Bread and Rolls
Exact Mixing manufactures the HDX Continuous Mixer specifically for producing ultra-high absorption, highly developed dough at low temperatures, such as for breads, hamburger and hot dog buns, hard rolls, English muffins, tortillas, and multi-grain products.
This Continuous Mixer is a two-stage system. First, all ingredients are mixed into a uniform mass with a twin-screw mixer. Then, in a separate section, the dough is kneaded to the proper development level with a single-screw mixer.
The Exact HDX Mixer offers dough production rates from 1,500 to 10,000 kg/hour. It provides precise and uninterrupted ingredient metering to the mixer and eliminates the chance of contamination because the dough is never exposed to the environment.
The HDX Mixer’s standard features and specifications include stainless steel construction, liquid jacketed and insulated mixer barrels with inlet and outlet connections, and a pneumatic cutter used at the exit of the mixer to cut dough into manageable chunks. Exact Mixing also offers automated dough handling systems to transport dough to downstream equipment.
Comparison of Batch and Continuous Mixing
Although batch mixing has existed far longer than Continuous Mixing, the development of better mixers, control systems, and metering devices over the past decade has resulted in Continuous Mixing Systems that are accurate, reliable, and easy to use and maintain.
- Bulk delivery of materials: Material delivery systems are exactly the same for batch and continuous mixing. In general, they are brought from a source such as a silo or super sack unloader to the mixing receiver by pneumatic transfer. The difference is that adding raw materials to a continuous mixer is more accurate than with a batch mixer in nearly every case.
- Measuring of materials into the mixer: Bakeries often need additional weighing equipment and controls to get the “proper size” batch of ingredients to the batch mixer. With a continuous mixer, all metering is done at the mixer itself. This leads to greater automation, greater accuracy, and a significant cost savings over the long term.
- Mixing: Studies have shown that continuous mixing eliminates the problems associated with batch cycles and produces a more consistent product all day, every day. In terms of cost, batch mixing is slightly less expensive than continuous mixing at the lowest production rates (500 to 1500 pounds per hour). At higher rates, continuous mixing is less expensive and the savings increase as production rates increase.
- Dough leaves mixer in usable size loaves: Batch mixers make large “batches” of dough and additional equipment is required to resize the batches. Continuous mixers produce a continuous stream of dough that can be sliced automatically into loaves by the mixer.
Continuous mixing is not perfect for every application, but neither is batch mixing. Determine how continuous mixing equipment could improve your bun manufacturing process. Call our Robesonia, Pennsylvania headquarters at (01) 610-693-5816 or click here to contact us online to learn more.
