At Exact Mixing, we help customers choose suitable continuous mixers for industrial bakeries in Poland. The constant mixing process has existed since 1994, when we opened our first plant. After spending many years perfecting our machines and penetrating the American market, we searched for customers in Western and Eastern Europe. Poland has become one of our most lucrative markets because of the popularity of baked goods such as pierogis. If you run a bakery in Poland, the time has come to consider switching from slower batch mixers to much faster continuous mixing systems.
Why Do Continuous Mixers Outperform Batch Mixers?
The fundamental difference between batch and continuous mixers concerns the four stages of the dough-blending process. With a batch mixer, your commercial bakery must wait until one batch of dough leaves the development stage before you can start processing another batch of dough ingredients. On the other hand, continuous mixers constantly feed bulk ingredients to the measurement station. The result is much higher production volumes, which allows your business to meet the growing demand for baked goods in Poland.
Installing one or more continuous mixing systems also lowers operating costs. Automated technology includes electronic components that handle the control and monitor functions during the measurement stage of the dough blending process. Our automated technology ensures measurements never deviate +/- 0.25 percent from the requirements of any dough recipe. Automation also lowers labor costs by allowing you to reassign employees to handle other production tasks.
What Are the 5 Continuous Mixers for Polish Bakeries?
Polish bakeries can install one or more of the following continuous mixing systems and reap the benefits of higher production volumes and lower operating costs.
For dough recipes that call for adding flour as the last dry ingredient before the development stage, the LDX Continuous Mixer is the suitable machine for your commercial bakery. Automated technology ensures flour is added correctly to increase production rates between 1,500 and 7,500 kg per hour.
Our engineers design the HDX Continuous Mixer to develop high-absorption dough at low temperatures. This machine creates dough to form thick baked goods such as bread, buns, hard rolls, and English muffins at production rates exceeding 10,000 kg per hour.
Delicate recipes, such as those that turn corn and potato flakes into fabricated chips, benefit from the FX Continuous Mixer. This machine lifts small amounts of atomized liquids into large quantities of hydroscopic powders to achieve the perfect blend of ingredients. Production rates for the FX Continuous Mixer range from 100 kg to 1,250 kg per hour.
Because of the health benefits of consuming wheat-based production, the EX Continuous Mixer has emerged as a popular dough-blending machine. Full automation ensures accurate amounts of moisture to prevent the development of unsightly surface imperfections like cracks, lumps, and troughs.
The most versatile continuous mixing system designed and manufactured by Exact Mixing leverages the power of Hydrobond Technology to process the dough used for baked goods like cookies, pretzels, and cake batter. This machine is perfect for dough recipes that require the pre-blend and creme-up phases of the dough-blending process.
Call 610-693-5816 or submit the online form to find out more about why continuous mixers for industrial bakeries in Poland have replaced batch mixers.
