What if we told you you could install a dough-blending machine in which multiple lines feed dough ingredients into a mixing chamber? Instead of one line feeding dough ingredients, multiple lines feed the same ingredients to substantially ramp up production volumes. We are talking about the commercial mixing equipment for snack production lines designed and manufactured by Exact Mixing.
We opened our first manufacturing plant in 1994, and since the debut of our first machine, Exact Mixing has elevated the standard for dough-processing equipment. Our line of five continuous mixers constantly feeds, meters, mixes, and develops dough ingredients for bakeries that create a wide variety of baked goods. Continuous mixing systems contain automated technology components that control and monitor the four dough-blending stages. Automation leads to a much more energy-efficient operation, which lowers your bakery’s energy bills and reduces its carbon footprint.
Another reason why continuous mixing systems are the preferred choice for commercial bakeries concerns Hydrobond Technology. Proprietary Hydrobond Technology combines dry and wet ingredients on a particle-by-particle basis to ensure precise ingredient measurements. More moisture often forms a lumpy dough, while more moisture can lead to surface imperfections such as unsightly cracks. By creating a consistent dough in size, shape, weight, and texture, Exact Mixing designs and manufactures the highest quality commercial mixing equipment for snack production lines.
What Are the 5 Continuous Mixer Models for Snack Production Lines?
Exact Mixing offers five continuous mixing systems to meet the needs of commercial bakeries.
Thick baked goods such as bread, buns, hard rolls, and English muffins require a high level of development. This requires a machine that can knead dough at low temperatures. The HDX Continuous Mixer, which can reach production rates exceeding 10,000 kg an hour, is the perfect machine for these dough recipes.
The LDX Continuous Mixer specializes in processing dough recipes that call for flour to be added as the last dry ingredient before a batch reaches the development stage of the dough-blending process. This machine produces dough recipes at production rates that range from 1,500 kg to 7,500 per hour.
Versatility is the most compelling selling point for the MX Continuous Mixer, which processes the dough to form baked goods like cookies, cake batters, and pizza crusts. This machine is ideal for completing dough recipes requiring pre-blend and creme-up phases.
Because of Hydrobond Technology, precision defines the competitive advantage delivered by the FX Continuous Mixer. Hydrobond technology lifts small amounts of atomized liquids to combine with large quantities of hydroscopic powders. This machine specializes in creating the dough for fabricated corn and potato chips.
The EX Continuous Mixer blends dough ingredients at production rates between 500 and 10,000 kg an hour. This continuous mixing system can complete dough recipes for various moisture levels to form wheat-based snacks. One of the features of the EX Continuous Mixer is that it prevents dough troughs from developing.
We encourage you to attend a live demonstration of each continuous mixer model at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania. After watching commercial mixing equipment for snack production lines in action, you can discuss which one is right for your commercial bakery with our engineers.
Reserve your seat today by calling 610-693-5816.
