The key to running a profitable industrial bakery is to create the highest quality of dough in as little time as possible. If your bakery operates batch mixers, you lose out on both fronts. Batch mixers take far too much time to complete one recipe cycle and produce dough that is often lacking in the quality department. In 1994, Exact Mixing released an alternative to batch mixers called continuous mixing systems. Continuous mixers feed, measure, and develop the ingredients for various dough recipes. The five machines designed and manufactured by Exact Mixing specialize in creating the dough used to form virtually every type of baked good. This includes continuous mixing systems for manufacturing buns.
What Makes Continuous Mixers Superior to Batch Mixers
Constantly feeding, metering, blending, and forming the ingredients used to create the dough for baked goods helps commercial bakeries pump out more products in less time. Our customers generate much more revenue to help them meet robust demand. However, the revenue side of the general ledger is not the only side that makes our customers more money. Continuous mixing systems also help commercial bakeries lower operating costs in several ways.
We incorporate automated technology into each one of our continuous mixer models. Automation is especially important when monitoring the production process and making adjustments to enhance the performance of continuous mixing systems. Instead of assigning employees to watch each step of the dough-blending process, automated technology pays close attention to how your machines perform in real time. You achieve lower labor costs, boosting the productivity of continuous mixing systems.
The engineers at Exact Mixing created clamshell designs for the mixing chambers, which deliver two essential benefits. First, the clamshell design of our mixing chambers prevents ingredients from leaving each machine during the measuring and mixing stages. Your industrial bakery lowers food costs by dramatically reducing food waste. Second, designing the mixing chambers as a clamshell prevents outside contaminants from entering continuous mixers. Your bakery eliminates the costly food contamination problem without spending money on monitoring the measuring and mixing stages of the dough-blending process.
What is the Continuous Mixing System Designed for Manufacturing Hamburger Buns?
As we mentioned, each of the five continuous mixing systems specializes in creating the dough to form specific baked goods. The HDX Continuous Mixer represents the machine specifically designed for manufacturing buns. Not only does the HDX Continuous Mixer develop high-absorption dough for thick hamburger buns, but the machine can also create dough that develops into bread, tortillas, hard rolls, and English muffins.
This machine manufactures highly developed dough at very low temperatures, which places less stress on the infrastructure. As a two-phase system, the HDX Continuous Mixer mixes all the ingredients during the first phase using a twin-screw blade before sending a dough recipe to the second phase, where a single-screw blade gently kneads the thick dough used to create hamburger buns. With this machine, you can reach production speeds that exceed 10,000 kg an hour.
Receive Comprehensive Customer Support from Exact Mixing
Exact Mixing does much more than build high-performance continuous mixing systems for manufacturing hamburger buns. We also provide unsurpassed customer support in the industrial bakery industry. Our engineers go onsite to ensure every customer installs the right components to meet their production goals. You can also reach out to one of our engineers to get all of your questions answered in a timely manner.
Contact us by submitting the short form or by calling 610-693-5816.
