If you are a bakery producing thin baked goods such as crackers, you understand that finding the right commercial mixing equipment for cracker manufacturing can be difficult. The dough mixing process for crackers leaves little room for error due to the thin composition of the dough. For a cracker recipe, one teaspoon off, either low or high, can cause surface imperfections that become a turn-off for potential bakery customers. How does your bakery find the right commercial mixing equipment for cracker manufacturing?
The answer is installing the EX Continuous Mixer designed and manufactured by Exact Mixing.
Founded in Memphis, Tennessee, Exact Mixing has revolutionized how bakeries blend the ingredients used to complete dough recipes. Our process is based on constantly feeding dry ingredients to the measuring station, where an automated control system precisely measures dry ingredients before mixing in a liquid called for by a dough recipe. The four stages of the dough-blending process constantly operate to help bakeries increase production rates. This is a significant advantage of continuous mixing systems for bakeries that must quickly ramp up production rates to meet a sudden surge in demand.
EX Continuous Mixer Specializes in Cracker Manufacturing
The engineers at Exact Mixing have created prototypes for five continuous mixing systems, with each machine specializing in developing dough for different baked goods. As a machine that has met the rapidly rising demand for wheat-based crackers, the EX Continuous Mixer is also the dough-blending system for recipes that create thin dough products for other types of crackers and wheat-based products such as pretzels and pet treats.
The key to mastering the art of creating thin dough products comes from gentle kneading during development. By gently kneading uniform dough masses, the EX Continuous Mixer creates a dough that does not crack or develop unsightly lumps. Gentle kneading also ensures the final dough product is consistent in size, shape, weight, and texture. Operating a single-screw blade, the EX Continuous Mixer is the perfect machine for dough recipes for low to mid-absorption dry ingredients.
Your bakery can quickly ramp up production rates for this machine to exceed 7,500 kg an hour.
Here are brief descriptions of the other four continuous Mixing Systems:
Due to Hydrobond Technology, the FX Continuous Mixer evenly distributes small quantities of moisture over large amounts of powder by lifting the powder into an atomized liquid. The result is this machine is the right choice for bakeries that follow recipes that transform hydroscopic powders into fabricated corn and potato chips.
Versatility defines the LDX Continuous Mixer, as it can create diverse types of dough for baked goods like cookies, batters, and pizza crusts. This machine is perfect for dough recipes that call for the creme-up and pre-blend phases.
The HDX Continuous Mixer is the best machine for developing thicker baked goods such as buns, bread, hard rolls, and English muffins. It is designed to finish dough recipes at very low temperatures. Your bakery can achieve production yields that are more than 10,000 kg per hour.
Some dough recipes call for flour to blend as the last dry ingredient. Our engineers designed the LDX Continuous Mixer to handle this delicate dough recipe. Flour is added to the other dry ingredients right before the development stage, with production rates running between 1,500 and 7,500 kg an hour.
Learn more about our commercial mixing equipment for cracker manufacturing by submitting the convenient online form or calling 610-693-5816.
