Has your bakery become stale? We are not discussing the delicious baked goods that motivate your customers to return for more. What we are referring to is the operation of your business. Do the batch mixers that blend dough perform well enough for your bakery to meet demand? Is the dough processed consistent in quality, size, shape, weight, and texture? Does your business minimize costs while maximizing sales at the same time? If you answered no to any of these questions, the time has come to consider installing continuous mixers for bakery product development.
Founded in 1994, Exact Mixing changed the way bakeries fulfill orders. With the financial and logistical support of Reading Bakery Systems (RBS), we have developed five continuous mixer prototypes that handle virtually every type of dough production order. Our line of continuous mixers for bakery product development allows your business to do more in less time. Each of our continuous mixing systems specializes in creating certain types of dough for baked goods. The key to our success revolves around the engineering principle of constantly processing batches of dough via automated technology.
Which Continuous Mixing System is the Right One for My Bakery?
Exact Mixing offers five continuous mixing systems, with at least one of the models representing the right option to install for your bakery.
Wheat-based snacks have become popular due to the health benefits delivered by wheat. The result is a much higher demand for bakeries that process the dough to form wheat-based crisps and snacks. By installing the EX Continuous Mixer, your bakery can quickly ramp up production rates to meet the larger demand for wheat-based snacks. This machine gently kneads dough during development to prevent surface imperfections such as cracks and holes from diminishing the quality of wheat-based snacks.
If your bakery uses dough to create a wide variety of baked goods such as snacks, cookies, pretzels, and even icings, then the MX Continuous Mixer is the right machine for your operation. The MX Continuous Mixer is the perfect first-stage dough blender for recipes that require completion of the creme-up and pre-blend procedures.
One of the most challenging recipes involves creating the dough for fabricated corn and potato chips. The engineers at Exact Mixing have perfected a recipe that spreads small quantities of moisture over large amounts of hydroscopic powders. The key is to lift hydroscopic powder into atomized liquids to achieve blending perfection.
Recipes that form the dough used to make thick baked goods like buns, bread, hard rolls, and English muffins benefit from the operation of the HDX Continuous Mixer. This machine produces highly-developed dough at very low temperatures. A twin-screw mixing blade blends dough ingredients into a uniform mass before a single-screw mixing blade takes over to knead the formed dough gently.
Suppose your bakery follows a dough recipe that calls for flour to be the last dry ingredient added before the development stage. In that case, you should consider installing the LDX Continuous Mixer. Every dry ingredient except flour blends during the creme-up stage, which is the stage when fat cuts into the dry ingredients to enhance texture. The control system automatically adds flour after the fat cuts into the dry ingredients.
Exact Mixing provides unsurpassed support for our customers by helping them choose the right continuous mixers for bakery product development. Learn more by calling our headquarters at 610-693-5816 or submitting the form on the Exact Mixing website.