Keeping up with the demand for the dough used to create snacks can take time for bakeries worldwide. After all, snacks encompass a wide variety of tasty treats, including cookies, wheat-based crisps, and fabricated corn chips. The key is to find a supplier with the highest quality commercial bakery mixing equipment for sale. For years leading up to 1994, batch mixers represented the standard for commercial bakeries to create the dough to form baked goods. However, many bakeries discovered they needed to get the most out of their batch mixing systems.
In 1994, Exact Mixing introduced a line of continuous mixing systems that changed how bakeries operated. Unlike batch mixers that cannot process more than one dough recipe at a time, constant mixing systems feed, measure, mix, and develop dough recipes. The continual motion of dough ingredients moving through continuous mixers allows commercial bakeries to increase production volumes substantially. Higher production volumes translate into more revenue for your business, which helps boost profit margins.
It is not just the constant feeding, metering, blending, and development of dough recipes that make continuous mixers the better machines. Exact Mixing incorporates automated technology into continuous mixing systems that deliver several distinct advantages. First, automated technology improves the accuracy of metering dough ingredients. In turn, bakeries save money because of much lower food waste. Second, automation allows bakeries to reduce labor costs because fewer employees need to control and monitor the four stages of the dough-blending process. Third, automated technology prevents mixing chambers from overheating, which lowers your energy bills and decreases the carbon footprint left behind by your commercial bakery.
Exact Mixing Has 5 Types of Commercial Bakery Equipment for Sale
Exact Mixing designs and manufactures five continuous mixer models.
One of the most challenging dough recipes involves adding flour as the last ingredient before a batch of blended dough is developed to form uniform masses. Our engineers designed the LDX Continuous Mixer specifically to handle this problematic type of dough recipe. Automated technology ensures flour is added precisely when it is supposed to blend with the other dry ingredients.
Thick baked goods such as bread, hard rolls, and English muffins must be developed from high-absorption dough recipes. The HDX Continuous Mixer produces highly developed dough that absorbs large quantities of moisture to form thick baked goods without generating excessive heat.
Bakeries that produce several types of dough recipes benefit from operating the MX Continuous Mixer. This machine can cut fat into dry ingredients to create dough masses consistent in size, shape, weight, and texture.
The EX Continuous Mixer processes dough to make baked goods like cookies, bagels, pizza crusts, and pocket sandwiches. Recipes that call for low to mid-moisture levels work best when processed through this machine.
Another problem with this type of dough recipe involves blending dry and wet ingredients to create the dough used for fabricated corn and potato chips. The FX Continuous Mixer lifts low amounts of moisture to combine with large hydroscopic powders. Dry and wet ingredients combine on a particle-by-particle basis to enhance the precision of the dough-blending process.
Exact Mixing designs and manufactures the highest-quality commercial bakery equipment for sale. To discover how continuous mixing systems work, submit the form on the Exact Mixing website or call our headquarters at 610-693-5816.
