Commercial bakeries search for dough-blending machines that fulfill many requirements. They must be able to generate dough at a relatively fast pace. The dough that comes out of mixers should be uniform to ensure the utmost product quality. Bakeries also want to invest in mixers that can create various dough products for baked goods. When you add efficiency to the criteria list for mixers, our customers turn to efficient dough mixing with continuous mixers.
Established in 1994, Exact Mixing has designed and manufactured machines that provide our customers with efficient dough mixing. We incorporate automation into every step of the dough-blending process, which increases production volumes while creating a dough that remains consistent in size, shape, weight, and texture. This automation also allows bakeries to reduce labor and energy costs, making our continuous mixers a cost-effective investment in the long run.
Efficient Dough Mixing with 5 Continuous Mixers
Each of our continuous mixers specializes in creating certain types of dough. Your bakery not only benefits from operating highly efficient machines, but your business can also produce volumes ranging from 50 kg to more than 10,000 kg an hour.
Let’s take a look at each of our efficient continuous mixing systems.
Thick baked goods such as buns, bread, hard rolls, and English muffins require dough to undergo processing that can generate too much heat. Our engineers designed the HDX Continuous Mixer to exert enough force to blend the ingredients to form thick baked goods without generating excessive heat.
For dough recipes that demand the addition of flour as the final ingredient before each batch enters the development stage, the LDX Continuous Mixer is the epitome of precision. Our proprietary automated technology ensures that flour blends with the other dry ingredients at the exact moment it should, guaranteeing consistent and high-quality dough every time.
The FX Continuous Mixer’s defining characteristic is efficient dough mixing with continuous mixers. This machine lifts small amounts of atomized liquids to mix with large amounts of hydroscopic powders to form the dough and fabricated corn and potato chips. The dry and wet ingredients combine particle-by-particle to achieve optimal efficiency.
Recipes that require low to mid-moisture levels benefit the most from running through the EX Continuous Mixer. This machine creates the dough to form baked goods such as bagels, cookies, pizza crusts, and pocket sandwiches.
Our most versatile continuous mixer, the MX Continuous Mixer, is a testament to our commitment to adaptability. Designed to cut fat into dry ingredients, it produces a consistent dough in size, shape, weight, and texture, making it the perfect choice for a wide variety of baked goods.
Watch Live Demonstrations
Experience the power of efficient dough mixing with continuous mixers firsthand. We believe in the adage that ‘seeing is believing,’ which is why we offer live demonstrations of each of our five continuous mixing systems at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania. Our engineers will guide you through the many benefits of operating continuous mixing systems and showcase our most accurate ingredient-feeding technology, Loss-in-Weight technology. Bring your ingredients and create your unique dough recipes to determine which continuous mixing system is the perfect fit for your industrial bakery.
To reserve your spot for a live demonstration session, simply call our headquarters at 610-693-5816 or submit the Contact form on our website. Our team will assist you in scheduling a time that works best for you and your bakery. We look forward to showing you the efficiency and quality of our continuous mixing systems.
