Does your bakery use the best equipment to produce dough for baked snacks? The answer is no if your bakery has not installed continuous mixing equipment for improved snack production. Before 1994, bakeries had little choice but to operate batch mixers for snack production. Although functional enough for production volumes, batch mixers are limited in the amount of dough they can process.
On the other hand, the continuous mixing systems introduced by Exact Mixing in 1994 allowed bakeries to ramp up production quickly, and the primary reason for the increase in dough production is the word “continuous.” As the name implies, continuous mixing systems feed ingredients through machines that produce the dough to form baked goods. Increased dough production is one of the many features defining continuous mixers.
What are the Features of Continuous Mixing Systems?
Continuous mixing systems are fully automated machines that accurately control and monitor dough production. Our self-emptying and integrated CIP system technology allows your bakery to move around employees to perform other job responsibilities. The result is much lower labor costs and the ability to avoid falling victim to today’s acute labor shortages that negatively impact other commercial bakeries. Exact Mixing has perfected open-source software and graphical operator interface technology to improve dough ingredients’ feeding, measuring, and mixing. Every solid ingredient absorbs the same quantity of moisture to produce a consistent dough in size, shape, weight, and texture.
What are the 5 Continuous Mixer Models for Snack Production?
The engineers at Exact Mixing have designed five continuous mixing systems, each specializing in producing a specific type of dough.
The HDX Continuous Mixer is the suitable machine for your bakery for the thickest dough recipes. This model creates highly developed dough at low temperatures, decreasing energy consumption to help your bakery save on utility bills and reduce its carbon footprint.
Dough recipes that call for flour to be added as the last dry ingredient benefit from the performance of the LDX Continuous Mixer—every dry ingredient except flour blends during the creme-up stage when unique ingredients are cut into fat. The system mixes flour before the development stage to form a uniform mass.
Our lineup’s most versatile continuous mixing equipment for improved snack production develops the dough for baked goods such as icings, cookies, and pretzels. Our engineers designed the MX Continuous Mider as the ideal first-stage machine for dough recipes, including the pre-blend and creme-up stages.
Explicitly designed to generate dough for wheat-based snacks, the EX Continuous Mixer develops dough for baked goods recipes that involve the lowest-viscosity liquid/dry ingredient mixtures. Dough moisture levels range from very low to very high without generating excessive heat. The capability to suppress heat ensures higher dough quality and lower energy consumption.
The FX Continuous Mixer turns hydroscopic powders into snacks like fabricated corn and potato chips. This machine distributes small amounts of moisture over large quantities of hydroscopic powders by lifting the powders into atomized liquids. The precision of this process makes the FX Continuous Mixer the perfect machine for bakeries that depend on product consistency to attract customers.
Continuous mixing equipment for improved snack production has become part of the business model for many commercial bakeries. Learn more by calling our headquarters at 610-693-5816 or submitting the form on the Exact Mixing website.
