Are batch-mixing solutions for bakery manufacturers not working for your business? If you answered yes, then the time has come to discover continuous mixing solutions for bakery manufacturers.
In 1994, Exact Mixing turned the dough-processing industry upside down by introducing a new and better way to process the dough used to create baked goods. Batch mixers had set the standard for processing dough until 1994, but new and improved continuous mixing systems quickly became a fixture in a rapidly growing number of commercial bakeries.
Why Are Continuous Mixing Solutions for Bakery Manufacturers Better Than Batch Mixers?
The sellers of batch mixers have just one reason why their machines are better than continuous mixing systems: They cost less upfront. However, because of a number of reasons, batch mixers cost much more to operate in the long run than continuous mixing solutions. First, batch mixers cost more to maintain. Second, batch mixers make too many mistakes that lead to food waste, such as developing dough that possesses deformities like cracks and lumps. Third, batch mixers take too much time to process dough because one batch must finish the development stage before a second batch starts by measuring dry ingredients.
Automation is what separates continuous mixing systems from the subpar performances delivered by batch mixers. Our automated machines do not require constant monitoring by your employees, which reduces labor costs. Accurate measuring of dry and wet ingredients prevents food waste, which is another cost-saving benefit of using continuous mixers to meet your dough production quotas. Automated HydroBond Technology blends moisture with dry ingredients on a particle-to-particle basis to prevent uneven hydration. The result is consistently formed dough that keeps your customers happy.
5 Exact Mixing Continuous Mixing Solutions for Bakery Manufacturers
The five continuous mixing solutions for bakery manufacturers designed by Exact Mixing handle any type of dough recipe.
Our engineers designed the LDX Continuous Mixer specifically for recipes that require the addition of flour as the last ingredient before the development stage of the dough-mixing process. Some of the dry ingredients are cut into the fat of other dry ingredients to bulk up a dough recipe.
Thicker dough recipes, such as the recipes that form the dough to create rolls, bread, and English muffins, benefit from going through the HDX Continuous Mixer. This machine develops dough at low temperatures before the dough is gently kneaded.
If you complete dough recipes that require different quantities of moisture, then the EX Continuous Mixer is the right machine for your commercial bakery. Hydrobond Technology plays a critical role in the EX Continuous Mixer adapting to different moisture requirements.
One of the most difficult dough recipes to master involves transforming hydroscopic powders into fabricated corn and potato chips. However, the FX Continuous Mixer masters this difficult recipe by lifting atomized liquids into hydroscopic powders.
The most versatile continuous mixing solution designed and manufactured by Exact Mixing is best used as a first-stage machine for dough recipes that create baked goods like biscuits, cookies, and crackers. You can optimize a versatile lineup of dough recipes because our machines allow for super-fast changeover times.
Get Up Close to Continuous mixing Systems for Bakery Manufacturers
Watch live demonstrations of our continuous mixing solutions for bakery manufacturers by attending a live demonstration held at the Reading Bakery Systems Science & Innovation Center located in Sinking Spring, Pennsylvania. You also get to interact with our team of engineers. Register for a live demonstration today by calling our headquarters at 610-693-5816 or by submitting the Contact form found on our website.
