For commercial bakeries, operating continuous mixers has helped them navigate the turbulent financial waters created by the COVID-19 pandemic. With production facilities either shut down or forced to downsize production orders, a vast majority of bakeries faced imminent financial devastation. By operating their businesses with continuous mixers, bakeries maintained the thin margin of error that separates a money-making business from a business that bleeds red ink.
When Exact Mixing opened its manufacturing plant in 1994, the goal of our business involved improving the performance of dough-mixing systems. Before 1994, bakeries had to rely on batch mixers to meet production goals. With the introduction of continuous mixing systems, commercial bakeries discovered an alternative to batch mixers that helped them increase production yields while reducing costs
Nearly 30 years later, the continuous mixing method has become the goal for a growing number of commercial bakeries.
Why Are Continuous Mixers Superior to Batch Mixers?
The dough-blending process consists of four main stages starting with the transporting of dry ingredients in bulk to the mixing area. At the mixing area, the second stage of the process is to measure the dry ingredients as defined by each recipe. Third, the dry ingredients mix with some level of moisture to form the dough for specific recipes. Finally, the dough leaves the blender and enters the development stage of the process.
If your bakery uses batch mixers, the four stages of the dough-mixing process must be completed before the next series of four stages begin. One batch of dough must leave the development stage before another batch of dough starts the mixing process by measuring dry ingredients. The result is an inconsistency that diminishes the quality of the final product. Continuous mixers combine the four dough-mixing stages into one seamless operation that discharges a consistently high-quality product at much larger production yields.
Continuous mixers do a much better job of mixing dry ingredients that eventually form a dough that is consistent in size, shape, weight, and texture for each production order.
Exact Mixing offers five continuous mixer models to meet every type of dough production need:
- LDX Continuous Mixer
- HDX Continuous Mixer
- FX Continuous Mixer
- MX Continuous Mixer
- EX Continuous Mixer
How Does Automation Impact the Dough-Mixing Process?
If you had to pick one word to describe the difference between batch and continuous mixers, the one word would be “automation.” Every stage of the batch mixing process requires manual monitoring, from accurately measuring dry ingredients to ensuring uniform development of the final product. Our line of continuous mixers incorporates automated technology during every stage of the dough-blending process. The result is your commercial bakery saves money in both food and labor costs while having the capability to boost yields. Another advantage of a fully automated dough-mixing system is the money saved on energy costs.
What Type of Support Does Exact Bakery Offer?
Exact Mixing provides strong support for our customers, starting with presenting live demonstrations of each continuous mixer model at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania. During a live demonstration held in a dedicated area of our testing facility, you get to learn more about how automation improves the performance of a dough-mixing system. After attending a live demonstration, you should be able to determine which continuous mixer model is the right model to meet your production goals.
We send a team of engineers to your bakery to install and test your new dough-mixing system. You learn more about features such as loss-in-weight technology, which is a feature that delivers the most accurate feeding of the dry ingredients mixed together for your recipes.
Discover the high-performance standards that we have established for our commercial bakery mixing machines by submitting the convenient form or by calling 610-693-5816.
