If your bun production line could benefit from Continuous Mixing equipment, look no further than the state-of-the-art system from Exact Mixing.
Exact Mixing, a Reading Bakery Systems brand, is the leading supplier of Continuous Mixing Systems for the food industry. Our mixers include small bench-top systems designed for 100 kg/hour, to large systems that exceed 10,000 kg/hour.
- Is ideal for ultra-high absorption doughs, such as buns, breads, rolls, English muffins and similar products;
- Is designed specifically to manufacture highly developed dough at low temperatures;
- Offers dough production rates from 1,500 to 10,000 kg/hour.
How Batch Mixing and Continuous Mixing Compare
Batch mixing has existed far longer than Continuous Mixing. However, the development of improved 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, including for breads, cookies and crackers.
- Bulk delivery of materials: The delivery systems used to deliver bulk materials to the mixer 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. Additions by hand are also possible in continuous mixing by using a ribbon blender. 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: Additional weighing equipment and controls are often required to get the “proper size” batch of ingredients to the batch mixer. With a continuous mixer, all metering is done at the mixer itself. Metering directly at the mixer 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 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. Manufacturers need additional equipment to resize the batches. This can cause time delays and unnecessary exposure to the environment where contamination can occur. Continuous mixers produce a continuous stream of dough that can be sliced automatically into loaves by the mixer.
See a Demonstration
To see your products being mixed in a continuous process, we encourage you to visit our Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania, where pilot versions of all types of Exact Mixers are available along with an automated bulk handling system, a horizontal dry blender, gravimetric dry feeders and mass flow liquid systems.
To evaluate Continuous Mixing equipment for your bun production line, get in touch with Exact Mixing at (01) 610-693-5816 or contact us online for more information.