What type of commercial dough mixers should you install at your bakery? For many years, the answer boiled down to one kind of machine: Batch mixers. Although reliable with low maintenance requirements, batch mixers have one serious design flaw that inhibits business growth. Batch mixers can process only one batch of a dough recipe at a time. If your bakery runs a specific recipe through a batch mixer, it takes 25 minutes to process. You must wait 25 minutes before starting another production order for the same dough recipe.
Batch mixers are reliable but slow.
In 1994, Exact Mixing introduced the continuous mixing process, which has permanently improved bakery operations. Our engineers designed continuous mixing systems to feed, measure, mix, and develop dough recipes daily. After a continuous mixer system feeds dough ingredients to the measurement station, another batch of dough ingredients gets ready to move to the same measurement station. The dough recipe that takes 25 minutes to move through a batch mixer can move through a continuous mixer several times before the end of 25 minutes.
The result is higher production volumes for your bakery, which translates into much larger revenues.
What Are the Best Features of Continuous Mixing Systems?
Automate technology is the heart that pumps life into continuous mixing systems. Instead of employees controlling and monitoring the performance of a constant mixing system, automated technology constantly ensures each system reaches peak performance. For example, automated technology monitors the measurement station to ensure every dough recipe complies with ingredient specifications. The result of automatically controlling and monitoring a continuous mixer is consistent dough products that remain the same in size, shape, weight, and texture.
Your bakery reduces food waste, which in turn lowers operation costs.
Every dry ingredient absorbs the same amount of moisture to prevent the development of surface imperfections such as cracks, lumps, and troughs. Proprietary Hydrobond Technology combines dry and wet ingredients on a particle-by-particle basis to create uniform masses of dough ready for development. Our machines can knead dough for different durations and with varying levels of force. Changing kneading requirements leads to highly efficient continuous mixing systems that can vary in intensity during the development stage of the dough-blending process.
Your bakery can expect to pay less for energy bills and leave a much smaller carbon footprint.
One of the most popular features of our line of continuous mixing systems concerns the size and configuration differences among each machine. We offer a short continuous mixer that leaves the smallest carbon footprint because the motor sits under the gearbox and drive shaft. This type of machine takes up vertical space instead of horizontal space that runs along the floor. The low continuous mixer configuration covers less vertical space, allowing workers to investigate the machine from a standing height. Our hanging hygienic-designed mixer does not make contact with the floor, which makes it easy to perform repair and maintenance tasks.
We can discuss the best features of continuous mixing systems all day. However, our engineers prefer demonstrating how each feature can benefit your commercial bakery. Exact Mixing hosts live demonstrations of our commercial dough mixers for sale at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania. You can reserve a seat at an upcoming live demonstration by calling our headquarters at 610-693-5816 or submitting the short form on our website.
