Unlike the French and Germans, the residents of Portugal are not known worldwide for creating delectable baked goods. However, Portugal does have a diverse tradition of creating Portuguese desserts that span centuries throughout history, dating back to the earliest inhabitants of the charming country. The diverse tradition of desserts includes decadent biscuit cakes and Bola de Berlin, a fluffy friend dough rolled in granulated sugar found in shop windows everywhere across Portugal. How do commercial bakeries in Portugal keep up with the robust demand for the dough used to form baked goods? The answer is to invest in continuous mixers for industrial bakeries in Portugal.
Overview of Continuous Mixers
Before 1994, batch mixers dominated the commercial bakery industry because of the relatively low cost and the ease of setting up each system. When Exact Mixing opened its manufacturing plant in 1994, batch mixers met the first real competition in the form of continuous mixing systems. Although batch mixers perform adequately for some production orders, the fact remains that the machines are very slow. One batch of dough must complete the development stage before a second batch of dough ingredients can be fed to the metering station. On the other hand, continuous mixing stages constantly feed ingredients to the metering station, mixing chamber, and development area to increase production rates.
The key to increasing production rates involves incorporating automated technology throughout the four stages of the dough-blending process. Not only does automated technology help increase production volumes, but it also eliminates the need for employees to monitor each stage. The result is much lower labor costs and machines that become much more energy efficient.
What Are the 5 Continuous Mixers for Industrial Bakeries in Portugal?
Exact Mixing designs and manufactures five types of continuous mixers with production rates between 50 and more than 10,000 kg an hour.
If your bakery has a recipe that calls for flour to be added as the last dry ingredient, then the LDX Continuous Mixer is the suitable machine to operate. This machine waits until the right moment to add flour before moving all ingredients to the mixing chamber, where production speeds can reach up to 9,000 kg per hour.
Dough recipes that create thick baked goods such as buns, bread, hard rolls, and English muffins benefit from the operation of the HDX Continuous Mixer. This machine uses more force than the other continuous mixers to blend thick dough thoroughly at production rates exceeding 10,000 kg an hour.
The FX Continuous Mixer specializes in making the dough for fabricated corn and potato chips. It lifts small amounts of atomized liquids into large quantities of dry ingredients to develop dough consistent in size, shape, weight, and texture.
With a single-screw blade, the EX Continuous Mixer blends the dry and wet ingredients that form the dough for wheat-based crisps and thins. Our engineers designed this machine to create a dough that does not develop surface imperfections like cracks, lumps, and troughs.
As the most versatile machine in our lineup, the MX Continuous Mixer leverages automated technology to form the dough for baked goods such as cookies, pretzels, batters, and pizza crusts. A double-screw blade gently kneads the blended dry and wet ingredients to prevent the generation of excessive heat.
Call 610-693-5816 or submit the online Contact form to learn more about continuous mixers for industrial bakeries in Portugal.