Does your commercial bakery operate the highest-performing equipment? If your bakery operates batch mixers, then the answer is no. Batch mixing represented the standard system for producing dough for baked goods until 1994 when Exact Mixing started manufacturing continuous mixing equipment for industrial bakeries. In 2008, Exact Mixing became part of the Reading Bakery Systems (RBS) family of brands. With the financial support of RBS, we fine-tuned the continuous mixing process and expanded our lineup by offering five continuous mixers that outperform batch mixers.
Continuous and batch mixers follow the same steps for producing the dough used for baked goods. The first step involves measuring ingredients, which a mixing system feeds into a chamber for blending. After mixing dough ingredients, the dough leaves the system for handling by an employee. With the batch mixing system, your bakery must complete each step of the mixing process before moving on to the next step. On the other hand, continuous mixers constantly measure, feed, blend, and handle dough ingredients to produce much larger yields.
Larger yields in less time equal substantially higher revenue.
Which Continuous Mixer is the Right Choice for My Commercial Bakery?
Exact Mixing offers five continuous mixer models, with each machine specializing in creating dough for specific baked goods.
As the ideal continuous mixer for turning hydroscopic powders such as potato flakes into fabricated chips, the FX Continuous Mixer also develops the dough from other types of low-moisture mixtures. Our engineers designed the FX Continuous Mixer to distribute small amounts of moisture uniformly over large amounts of hydroscopic powders by lifting powders into atomized liquids.
Industrial bakeries that develop the dough for a wide variety of baked goods benefit from installing the MX Continuous Mixer. The most versatile dough-processing system in our lineup blends and forms the dough used to create baked goods such as snacks, cookies, pretzels, and icings. Exact Mixing designed the MX Continuous Mixer as the perfect first-stage blender for dough-processing recipes that require the creme-up and pre-blend stages.
Designed to create wheat-based products like crackers and sweet goods, the EX Continuous Mixer specializes in blending dough ingredients for every recipe except the recipes that involve the lowest viscosity liquid/powder mixtures. This mixer gently blends dough ingredients before producing a uniform mass in which dough moisture levels vary from very high to very low, without generating too much heat.
Commercial bakeries that complete dough recipes that require blending all dry ingredients before adding flour should consider installing the LDX Continuous Mixer. Every dry ingredient blends together during the creme-up stage, which is the stage when special mixing elements cut into the fat of the dry ingredients. The system automatically adds flour before the development stage when the blended dough ingredients form into a uniform mass.
Ideal for making baked goods such as buns, bread, and English muffins, the HDX Continuous Mixer generates highly developed dough at low temperatures. Ingredients mix into a consistent mass by using a twin-screw mixer, and in a separate mixing chamber, the dough kneads to the correct development level by using a single-screw mixer.
Improve the Performance of Your Commercial Bakery
Dough-processing bakeries operate on razor-thin profit margins. One large production order that falls short of meeting quality standards can make the difference between making and losing money. By installing a continuous mixing system, your bakery increases the yield for each production order, as well as produces dough for all types of recipes that remain consistent in size, shape, weight, and texture.
The time has arrived to change the way your industrial bakery creates the dough purchased by your customers. Submit the online form or call 610-693-5816 to learn more about installing a continuous mixing system.