If you have visited Polish cities such as Warsaw, you most likely noticed the busy streets lined with restaurants that specialize in offering one of the most popular native dishes, pierogis. Another staple of Polish cuisine concerns the wide selection of delicious pastries that cap off the perfect meal. If you operate one of the many commercial bakeries in Poland, you should know there is a better way to mix the dough used to form pastries such as Paczki, Pierniki, and Makowiec, as well as a large number of different shapes and sizes that define pierogis.
The better way to mix dough is called the continuous mixing process, which offers your industrial bakery in Poland several advantages over making dough with the batch mixing method.
As one of the brands of the Reading Bakery Systems family, Exact Mixing introduced the continuous mixing method for processing dough back in 1994. Since then, our engineers have diligently searched for ways to improve a superior dough-mixing process. Our efforts have led to developing five continuous mixer models, each addressing a different dough-blending need.
Why is Continuous Mixing the Superior Dough-Processing Method?
The four standard steps comprising commercial bakery mixers’ operation provide insight into why the continuous mixing method outshines the batch mixing method. First, a mixing system sends the ingredients for a dough recipe to the mixing area. Second, the system sends the accurately measured ingredients to a large mixing chamber. Third, the ingredients are fed into the chamber blend until they form the correct type of dough for further processing. Fourth, the system kneads the processed dough during the development stage.
Each of the four standard steps takes place separately when you use a batch mixer. This means one batch must pass through the four steps before the next batch starts moving through the mixing system. Separating the steps results in the development of dough that is inconsistent in size, shape, and weight. In addition, four separate steps mean batch mixers take a long time to process just one production order.
When you install a continuous mixer from Exact Mixing at your commercial or industrial bakery, the four mixing steps consolidate into one seamless flow of dough ingredients. Continuous mixers allow you to create dough that ranges in moisture levels from very low to very high. This expands the number of options your bakery has for manufacturing dough for baked goods without generating excessive heat.
What Are the Other Advantages of Installing a Continuous Mixing System?
Dough from one of our continuous mixing systems has consistent size, shape, and weight. Unlike the batch mixing process, continuous mixers are fully automated machines. Full automation improves the accuracy of measuring ingredients, which helps your bakery reduce food waste, and hence, lower food costs. You also can reassign workers who previously monitored a batch mixing system because full automation does not require as many employees to manage each of the four standard dough-processing steps.
Quick changeovers are another benefit of operating a continuous mixing system. You can end production for one order and quickly change the configuration of a continuous mixer to start on another production order. The clamshell mixing chamber not only is highly-durable to prevent dents and heat damage, but the design of the clamshell mixing chamber also prevents cross-contamination.
Discover why your commercial bakery in Poland would benefit from Exact continuous mixers by submitting the short online form or calling 610-693-5816.
