Commercial bakery mixing technology changed in 1994 when Exact Mixing introduced revolutionary continuous mixers to compete against batch mixers. Because your industrial bakery makes a substantial investment in developing the dough used to create baked goods, you want to invest in commercial bakery mixing technology that gets you the most out of your investment. With the financial and logistical support our parent company Reading Bakery Systems, provides, Exact Mixing has helped commercial bakeries enjoy the highest return on their investments since 1994.
Continuous Mixers: The Answer to Your Dough-Processing Needs
Dough recipes require the completion of four distinct stages. Bulk ingredients move to an area where they are measured. Second, the measured dry ingredients travel into a mixing chamber. Third, all the ingredients blend to form a raw dough. Finally, raw dough is kneaded during the development stage. For batch mixers, each of the four distinct stages must finish before another batch of dough starts the process again. However, continuous mixers feed dry ingredients into the mixing system, dramatically boosting production yields.
The continuous mixing systems designed and manufactured by Exact Mixing can produce yields ranging from 50 kg to more than 10,000 an hour.
5 Continuous Mixing Systems
Batch mixers typically come in the same design and possess similar capabilities. However, Exact Mixing has designed five unique continuous mixing systems that cover every dough-blending recipe.
Versatility defines one of the many positive attributes the MX Continuous Mixer offers. This machine blends dough recipes for a wide variety of baked goods, including snacks, cookies, pretzels, and pizza crusts. The clamshell design of the MX allows for quick changeovers to handle different dough-mixing recipes.
Thin, wheat-based dough recipes require gentle kneading to prevent cracks and lumps from forming. This is where the EX Continuous Mixer comes into the picture, as this machine is best used for dough recipes that require gently kneading and blending low-viscosity powders. Gentle kneading also prevents the generation of too much heat.
Another specialty use of commercial bakery mixing technology can be found in the operation of the FX Continuous Mixer. The FX lifts atomized liquids to blend with dry ingredients on a particle-to-particle basis. Hydroscopic powders absorb the limited moisture to form the dough for fabricated corn and potato chips.
The dough produced for thicker baked goods like rolls, bread, and buns should be processed through the HDX Continuous Mixer. This machine generates large quantities of dough by optimizing the automated features of the mixing system. Highly-developed dough forms a uniform mass from the use of a twin-screw blade. A single-screw blade then gently kneads the dough to create the final product.
Some types of dough recipes, such as cookies, blend flour as the last dry ingredient before the dough moves to the stage when moisture forms a uniform mass. The LDX Continuous Mixer handles this dough recipe by cutting fat into the other dry ingredients before flour enters the mixing chamber.
Become a Continuous Mixing Expert
Discover how each of our five continuous mixer models operates by reserving your spot at a live demonstration at the Reading Bakery Science & Innovation Center in Sinking Spring, Pennsylvania. Our customer support team answers questions and provides hands-on instruction on how to optimize the performance of each continuous mixing system.
Reserve your spot today by calling our headquarters at 610-693-5819 or submitting the short form on our website.
