Batch mixers were the industry standard for commercial bakeries until 1994. Although they offer reliability, they cannot help bakeries achieve high production volumes. The primary reason for this inability to ramp up production volumes stems from how batch mixers operate. All four stages of the dough-blending process must be completed before another batch of ingredients feeds into a batch mixer. If you have batch mixers installed at your bakery, you might have to wait 30 minutes or longer to finish one dough recipe.
Noticing how batch mixers bog down bakery operations, the founders of Exact Mixing opened the first plant dedicated to producing continuous mixing equipment for high-volume bakery operations. As the name implies, continuous mixing systems feed dough recipe ingredients into a machine. The result of the constant feeding, measuring, mixing, and developing of dough ingredients is much higher production volumes. Automated technology is the critical component that helps your bakery increase production volumes, translating into much higher revenue.
Automation also helps your bakery generate high-quality dough products. Our proprietary automated technology controls and monitors each stage of the dough-blending process. For example, automation ensures the accurate measurement of ingredients to follow the specifications of every dough recipe. Your customers can expect the same high-quality dough every time that remains consistent in size, shape, weight, and texture. Automation helps your bakery blend the correct amount of moisture with dry ingredients to prevent the development of surface imperfections such as cracks and lumps.
5 Models of Continuous Mixing Equipment for High-Volume Bakery Operations
Exact Mixing offers bakeries five continuous mixing systems that handle different types of dough recipes.
The HDX Continuous Mixer benefits thick baked goods like buns, bread, hard rolls, and English muffins. This machine thoroughly develops dough at low temperatures by starting with a twin-screw blade before the dough enters the development stage, where it is gently kneaded using a single-screw blade.
One of the most complex dough recipes calls for flour to be added as the last dry ingredient before all dry ingredients enter the development stage. The correct amount of flour must blend with dry ingredients at the right moment, or the entire dough recipe loses its texture. This machine automatically adds fat to cut into the dry ingredients to ensure uniform kneading during the development stage of the dough-blending process.
The digestive health benefits of consuming wheat have turned thin, wheat-based snacks into one of the most popular baked goods. Much higher popularity means bakeries that create the dough for thin, wheat-based snacks need a machine that can quickly ramp up production volumes. The EX Continuous Mixer produces uniform masses of dough with moisture levels ranging from very low to very high.
As a highly versatile machine, the MX Continuous Mixer forms the dough to create baked goods such as cookies, pretzels, and cake batters. This machine is the right choice for bakeries that follow recipes calling for pre-blend and creme-up phases. The MX Continuous Mixer generates minimal heat, which helps your bakery keep energy bills low while reducing your carbon footprint.
The FX Continuous Mixer specializes in blending the dough to form fabricated corn and potato chips—small quantities of moisture mixed with large amounts of hydroscopic powders on a particle-by-particle basis. Accurate feeding and measuring of hydroscopic powders is the key to this machine’s efficient performance.
You can start searching for continuous mixing equipment for high-volume bakery operations by calling us at 610-693-5816 or submitting the online Contact form.
