Your commercial bakery has received a huge production order that must be completed within a short period. Can the batch mixers you have installed meet the time constraint and generate a large volume of dough? Just as importantly, can batch mixers churn out significantly large amounts of dough while achieving the utmost accuracy? The answer is no. What your business needs are commercial bakery mixers for high-volume production.
Since 1994, Exact Mixing has offered a much better alternative to the batch mixing system. Our line of five continuous mixers meets the production demands of very large orders, without sacrificing quality and accuracy. Our engineers have designed each of the five continuous mixer models to combine flawlessly with downstream equipment such as ovens, sheeters, and laminators. The results of our innovations have irrevocably changed the way commercial bakeries meet high-volume production orders.
The continuous dough-blending process has especially helped businesses that absorbed a huge financial hit as the result of the COVID-19 pandemic. Dramatically decreased sales caused by a combination of production shutdowns and supply chain disruptions put many bakeries on the brink of insolvency. Because the continuous mixing method lowers operating costs while completing high-production orders, most of our customers rode out the COVID-19 storm to emerge stronger than ever.
Continuous vs. Batch Mixing
If the continuous versus batch mixer contest was a boxing match, continuous mixers would score a first-round knockout. Although the batch mixing process has more of a history, a longer tenure does not mean the process is the right one for your commercial bakery.
Batch mixing completes the four primary dough-mixing steps one at a time. Dry ingredients move into an area where they are measured followed by delivery to a mixing chamber. The blended dry ingredients absorb moisture before reaching the development stage. Each of the four primary blending process stages must finish before another batch of dry ingredients feeds into the system. Not only does this process take too long, but it also results in quality inconsistencies that turn off consumers.
Continuous mixing systems constantly measure, feed, and develop dry and wet ingredients to produce a steady stream of dough. For example, after sending dry ingredients to a mixing chamber, a continuous mixer can immediately organize the ingredients for a different dough recipe. Continuous mixers operate the four primary stages of dough mixing at the same time to dramatically increase production yields, while creating dough that remains consistent in size, shape, weight, and texture.
We encourage you to learn more about our five high-volume continuous mixer models:
- LDX Continuous Mixer
- HDX Continuous Mixer
- EX Continuous Mixer
- FX Continuous Mixer
- MX Continuous Mixer
What Does Exact Mixing Include With Each Continuous Mixer Model?
Exact Mixing includes several additional components that work flawlessly with our highly durable mixers.
We work closely with vendors that specialize in material handling solutions like the dilute and dense phases, as well as the vacuum and pressure processes. Exact Mixing customizes material handling requests to meet customer needs. Gravimetric, which is our proprietary Loss-in-Weight technology, precisely measures dry ingredients without any interruptions to slow down the dough-blending process. Strongly secured flowmeters connect to the closed loop of the control system to ensure moisture accurately distributes over the dry ingredients.
One of the many ways continuous mixers meet the demands of high-volume production orders while decreasing operating costs concerns our proprietary minor ingredients blending tool. Some of the minor ingredients used to create a dough recipe automatically blend together before the other ingredients are measured for delivery into the mixing chamber.
Exact Mixing is ready to answer your questions concerning our line of continuous bakery mixers for high volume production. You can reach us by calling 610-693-5816 or by submitting the short online form.
