Is your commercial bakery getting the most out of its dough-processing machines? If you operate batch mixers, the answer is a resounding no. Since 1994, Exact Mixing has designed and manufactured commercial bakery equipment for high-volume production. After the COVID-19 pandemic started to fade away, commercial bakeries had to ramp up production quickly to meet the newly generated robust demand. The continuous mixing systems offered by Exact Mixing represent the perfect solutions for bakeries to stay on top of growing customer demand.
What Makes Continuous Mixing Systems the Right Equipment for High-Volume Production?
With the financial and logistical support provided by our parent company Reading Bakery Systems, the team of engineers at Exact Mixing has leveraged automated technology to create commercial bakery mixing equipment for high-volume production. With batch mixers, you must wait for one batch of processed dough to complete the development stage before measuring ingredients for another batch of dough. On the other hand, continuous mixing systems constantly feed ingredients into a mixing chamber, which allows our machines to process much more dough in less time than batch mixers.
One mixing chamber feeds multiple lines that take the blended dough to the development stage.
It is not just high-volume production that makes continuous mixers the best option for commercial bakeries. Automated technology also plays a huge role in reducing costs. Automating the ingredient measuring process improves the accuracy of each dough recipe. The same principle applies to moisture, as our machines prevent the addition of too much moisture, as well as too little moisture. Proprietary Hydrobond Technology blends moisture with dry ingredients on a particle-to-particle. basis
Perfectly blended dry and wet ingredients reduce the amount of food waste, which saves your bakery a considerable amount of money. You also do not have to schedule employees to monitor our continuous mixing systems because each step of the dough-mixing process is automatically monitored with self-correction tools used if needed.
What Types of Commercial Bakery Mixing Equipment for High-Volume Production Does Exact Mixing Offer?
Exact Mixing manufactures five continuous mixing systems for high-volume production.
Our engineers designed the FX Continuous Mixer to complete dough recipes in which critical moisture levels determine the texture of the product. This machine is ideal for processing the dough used to form thin corn and potato chips.
Baked goods such as cookies, bagels, pizza crusts, and pocket sandwiches require the development of fully developed dough at low-to-mid moisture levels. The EX Continuous Mixer is specifically designed for these types of dough recipes.
The most versatile continuous mixing system mixes some types of dry ingredients with solid fat to form uniform dough mixtures while at the same time not generating too much heat. Pie fillings and cake-style donuts are two common examples of the type of dough that develops from this machine.
Some dough recipes call for adding flour as the last dry ingredient before moisture blends with all the dry ingredients right before the development stage. This type of recipe can slow down production rates if you operate batch mixers, but the LDX Continuous Mixer flawlessly handles adding flour as the last dry ingredient.
The HDX mixes the ingredients to form a highly-developed dough that creates thicker baked goods such as buns, rolls bread, tortillas, and English muffins. High absorption of moisture increases the size of the dough processed by this machine.
Learn more about our commercial bakery equipment for high-volume production. You can reach Exact Mixing by calling our headquarters at 610-693-5816 or by submitting the form found on our website.
