For many dough recipes, your bakery benefits from operating a rugged machine that can exert its power to blend the ingredients used to form a thick dough. However, not every dough recipe requires high power to mix dough ingredients uniformly. Instead, you want to operate a machine that forms the dough to create more delicate baked goods such as pastries and croissants. Both types of baked goods often form flaky surfaces. Using the wrong machine can lead to surface imperfections that turn off your customers. Your bakery needs to install continuous mixing systems for pastries and croissants.
Due to the incorporation of proprietary Hydrobond Technology, continuous mixing systems are ideal for blending the dough used to form baked goods like pastries and croissants. This technology represents one of several automated features of continuous mixing systems and is essential for their performance. Hydrobond Technology is based on lifting small amounts of moisture into large quantities of dry ingredients on a particle-by-particle basis.
Not only does your bakery create a dough that remains consistent in size, shape, weight, and texture, but your business also benefits from lower energy bills.
Exact Mixing Offers 5 Continuous Mixing Systems
If your commercial bakery needs to run machines with variable production rates, consider installing one or more of our continuous mixer models. Our machines produce dough recipes at rates ranging from as low as 50 kg to as high as more than 10,000 kg per hour.
Hydrobond Technology is an incredibly influential feature of the FX Continuous Mixer, which specializes in creating dough for fabricated corn and potato chips. By lifting small quantities of moisture into large amounts of powder, this machine ensures the snacks never develop surface imperfections like cracks, lumps, and troughs.
Because of the digestive health benefits of consuming wheat, wheat-based snacks such as crips and thins have soared in popularity. Our customers turn to the highly efficient EX Continuous Mixer to meet the strong demand for wheat-based crisps and thins. This machine can absorb very high and very low moisture levels to adapt to various dough recipes.
As our most versatile machine, the MX Continuous Mixer blends dough ingredients to form baked goods such as cookies, pastries, croissants, and pretzels. Your bakery should consider this machine if you complete dough recipes that call for the creme-up and pre-blend phases of the dough-blending process.
Thick dough recipes can generate too much heat, which can cause damage to inferior mixers. This is not the case with the HDX Continuous Mixer, which blends the ingredients used to create thick dough recipes for baked goods, including buns, bread, tortillas, hard rolls, and English muffins. This machine mixes dough ingredients with a single-screw blade and gently kneads dough with a twin-screw blade.
One of the most challenging dough recipes requires the addition of flour as the last dry ingredient before a batch reaches the mixing chamber. Our engineers developed the necessary precision to add flour as the last dry ingredient by designing the LDX Continuous Mixer. This machine cuts fat into the other dry ingredients before adding flour to achieve optimal product consistency for baked goods.
Learn more about installing and operating continuous mixing systems for manufacturing pastries and croissants by calling our headquarters at 610-693-5816 or submitting the Contact form on our website.