Until 1994, commercial and industrial bakeries used batch mixing to complete dough production orders. Even when Exact Mixing introduced the continuous mixing method, the timeless adage, “If it ain’t broke, don’t fix it,” applied to the batch mixing process. The “If ain’t broke, don’t fix it” adage made sense to commercial bakery operators because the startup cost for installing a batch mixing system did not require as much of an investment as the investment required for installing a continuous mixing system. However, the difference in initial investments is the only plus put in the column of batch mixing systems.
When every other criterion is considered, continuous mixing systems easily win the competition as the best type of mixing system for commercial and industrial bakeries. One of the many advantages of investing in a continuous mixing system regards the continuous automated lines for commercial bakeries.
Batch mixers represent labor-intensive equipment that requires constant monitoring by bakery employees. From delivering bulk ingredients to handling newly formed dough, a worker needs to be present to ensure the utmost accuracy. Automated mixing lines ensure the constant flow of ingredients that eventually lead to the formation of consistent, high-quality dough that keeps your customers coming back for more. By investing in a continuous dough-making system, your commercial bakery dramatically reduces labor costs because of the automated control features.
At Exact Mixing, our team of engineers constantly finds ways to improve the performance of our automated dough mixing systems. Our dedication to providing the highest-performing mixing systems available to commercial bakeries has helped us attract clients worldwide.
Exact Mixing Continuous Mixer Models
With five prototypes of continuous mixers, Exact Mixing allows our clients to mix a wide variety of raw dough for baked goods.
As a twin screw mixer, the versatile EX flawlessly blends ingredients to make dough for snacks, pretzels, cookies, and pizza crust. Dry ingredients quickly combine into solid fat to form a uniformly consistent dough without the twin screw mixer generating too much heat. Your commercial bakery can ramp up dough production to 8,000 kg an hour.
The FX Continuous mixer model is a high-shear piece of mixing equipment explicitly designed for dough products requiring certain moisture levels to determine texture. At production rates between 100 kg and 1,250 per hour, the FX produces dough for thin snacks such as chips and crisps.
The EX Continuous Mixer represents the ideal system for crackers and wheat-based dough products to ensure the highest quality. The single screw mixer delivers gentle kneading of low to mid-absorption doughs that are fully developed. Production rates for the EX run as high as 7,500 kg an hour.
Our LDX Continuous Mixer is designed to blend all ingredients before adding flour to a dough recipe. Before adding flour, the ingredients combine during the crème-up stage to cut fat using special elements. The flour goes into a dough recipe just before the development stage of the mixing process. You can set a production level for this mixer as high as 9,000 kg per hour.
As a high-development mixer, the HDX model from Exact Mixing designs ultra-high absorption dough products like rolls, bread, and tortillas. At production levels between 1,500 kg and 10,00 kg an hour, the HDX Continuous Mixer also produces the dough used for popular baked goods such as hamburger and hot dog buns.
Get more information about Exact Mixing’s continuous automated mixing lines for commercial bakeries by calling 610-693-5816 or submitting the short Contact form.
