When you think of France, you probably think about the iconic Eiffel Tower in Paris and the more than two million acres devoted to producing some of the finest wines in the world. However, you would be remiss to forget about France’s high placement on the list of the countries that offer the most delicious pastries. You cannot travel one square block in Paris without coming across a bakery shop that features freshly baked croissants and artisan loaves of bread. Commercial bakery mixers from Exact Mixing are the solution you need.
Commercial bakeries that generate the dough for baked goods in France have difficulty keeping up with the robust demand; that is, the industrial bakeries that operate their businesses by using batch mixers to process dough. Once considered the gold standard for blending the ingredients for dough recipes, batch mixing has taken a back seat to the continuous mixing method.
Founded in 1994, Exact Mixing introduced the continuous mixing process to bakeries operating in France and throughout the globe. After Reading Bakery Systems purchased Exact Mixing about a decade after our founding, our engineers experimented with different continuous mixer models until we developed the system for five unique mixers that address virtually every type of dough-processing order in France.
What is Hydrobond Technology?
One of the most significant challenges for generating the highest quality of dough for bakery production lines concerns adding the right amount of moisture to dry ingredients without generating too much heat. At Exact Mixing, our engineers developed Hydrobond Technology, which improves the efficiency of the dough-blending process. Hydrobond technology also helps your bakery achieve optimal moisture levels for every one of your dough recipes.
The most significant benefits delivered by using Hydrobond Technology include increasing production rates, evenly hydrating the ingredients used to blend dough, and producing a higher quality product for your customers.
Exact Mixing Continuous Mixer Models
Exact Mixing offers five types of continuous mixers that flawlessly complete almost every dough recipe. We recently introduced technology that allows our customers to mix the ingredients required to make instant noodles.
As our most versatile continuous mixer, the MX allows you to complete several production orders within the same eight-hour shift. This model mixes ingredients for the dough that forms baked goods such as snacks, cookies, pretzels, and pizza crusts. It also blends the ingredients for different batter and icing recipes.
Thin crackers and wheat-based products require the right mixer to blend the lowest liquid mixtures and viscosity powders. The EX Continuous Mixer is perfect for this type of production order, as it mixes dough ingredients without causing the mixing chamber to overheat.
Designed to run on gentle mixing cycles, the FX Continuous Mixer blends the ingredients that develop into highly sensitive hydroscopic powders. Our engineers created a dough-processing system that operates at the lowest possible temperature.
Some dough recipes do not add flour until every other dry ingredient has blended. The LDX Continuous Mixer specializes in creating dough recipes in which flour is added just before the development stage.
Operating with a twin-screw mixing blade, the HDX Continuous Mixer blends the ingredients used to form the dough for baked goods like buns, bread, hard rolls, and English muffins. Dough that needs to be processed at low temperatures while maintaining consistent size, weight, and consistency, is the ideal type of dough for the HDX model to create.
Find out why commercial bakeries in France are turning to Exact Mixing for bakery mixers by submitting the online contact form or calling our headquarters at 610-693-5816.
