As a commercial bakery, your business does not have much wriggle room when it comes to finances. Just one mistake during the dough-mixing process for a large production order can send your company into the red. If your bakery follows the batch mixing process for blending the dough used for baked goods, your margin for error is as slim as it gets. However, you can provide your business with much more of a financial cushion if you benefit from the continuous mixing advantages for bakeries.
For nearly 30 years, Exact Mixing has designed and constructed a line of fully automated dough mixers. The time has arrived for your bakery to leverage the continuous mixing advantages.
Why Do Continuous Mixers Outperform Batch Mixers?
Both batch and continuous mixing systems must follow four stages of production. First, the systems deliver bulk dry ingredients to the mixing area where the ingredients are measured before being placed into a mixing chamber, Then, the dry ingredients blend together before the dough receives proper moisture for the development stage.
During the batch-mixing process, the four stages operate separately, which means one production order must exit the system before a second production order starts the dough-mixing process. On the other hand, continuous mixing systems combine the four stages into one constantly moving process. The result is the capability to generate much more dough in less time. The engineers at Exact Mixing have designed our continuous mixers for higher yields at accuracies that never exceed plus or minus 0.25 percent.
Exact Mixing has created proprietary Hydrobond Technology to ensure even dough hydration that produces dough consistent in size, shape, weight, and texture. Each of our mixers feeds multiple lines to ramp up production yields, which is a significant advantage if your bakery faces a large production order that must be completed in a limited amount of time. Our automated self-monitoring and self-correcting systems save your commercial bakery money in both food and labor costs.
Exact Mixing Continuous Mixers
We have developed the technology for five continuous mixer models.
EX Continuous mixers blend dough ingredients for recipes that call for moisture levels that range from very low to very high. The result of integrating Hydrobond Technology into the dough blending process is the creation of a uniformly developed product in which the equipment does not generate too much heat.
Our most versatile continuous mixer is the ideal model for recipes that call for the pre-blend and creme-up stages. Your bakery can use this model to produce the dough used for baked goods such as snacks, cookies, batters, and icings.
Fabricated corn and potato chips require the delivery of even amounts of moisture into large amounts of hydroscopic powders like potato flakes. The FX Continuous Mixer is our model that handles this type of delicately administered dough-mixing process.
The HDX Continuous Mixer specializes in mixing the ingredients for dough recipes that develop at a low temperature before reaching the kneading stage. We suggest this model for dough recipes that form the raw ingredients for baked goods like bread, buns, rolls, and English muffins.
If a dough recipe calls for the addition of flour as the last dry ingredient before the development stage, then the LDX Continuous Mixier is the right machine for your commercial bakery. The LDX blends every dry ingredient except flour together during the mixing stage when some of the dry ingredients are cut onto the fat of other dry ingredients.
Discover the continuous mixing advantages for bakeries by submitting the Contact form or by calling our headquarters at 610-693-5816.