“Ramp it up.”
It is a phrase you often hear from the lead foreman of a commercial bakery, but it is a production goal that is difficult to achieve if your bakery operates one or more batch mixers. Since your commercial bakery operates on a razor-thin profit margin, any increase in production volume increases revenue, making your business more money. Investing in a continuous mixing system is critical for ramping up the production volume of the dough used to create baked goods.
Founded in 1994, Exact Mixing has provided customers with bakery equipment for high-volume production. With the financial and logistical support from our parent company, Reading Bakery Systems, we have improved the automated technology that is the foundation for enhancing operational efficiency, such as having the ability to ramp up production orders. Because of our commitment to full automation, the five continuous mixer models manufactured by Exact Mixing benefit commercial bakeries that need to boost throughput and make fast changeovers to handle different customer dough-mixing needs.
Understanding the Continuous Mixing Process
The dough-mixing process for commercial bakeries goes through four stages. First, the bulk ingredients for each recipe travel to the mixing area. Second, the dry ingredients are measured and placed into a mixing chamber. Third, the dry ingredients blend with moisture to form the dough. Fourth, the completed dough exits the mixing chamber.
Commercial bakeries that operate batch mixers must complete each of the four processing steps before sending another production order through the system. With a continuous mixing system, you constantly feed dry ingredients to be measured, mixed, and handled, dramatically increasing production volume. The seamless, constant feeding of dry ingredients results in a dough-blending process that takes less time to complete while generating significantly higher yields.
In addition to providing your bakery with a highly-durable mixing chamber, Exact Mixing also provides other components for each stage of the dough-mixing process that help your commercial bakery ramp up production volume.
By working closely with vendors that specialize in improving the first stage of the dough-mixing process, Exact Mixing improves the dilute and dense phases and speeds up the pressure and vacuum processes. We also customize input methods to match individual dough-processing specifications.
Exact Mixing developed proprietary Loss-in-Weight Technology to deliver precise, uninterrupted measuring of the dry ingredients used to mix the dough. The uninterrupted measuring of dry ingredients increases processing speeds because we install flowmeters that connect to the closed-loop control system for adding moisture.
Simplifying the dough-blending process is the foundation of our goal to help commercial bakeries ramp up production orders. One of the ways we facilitate the dough-mixing process is to pre-blend minor ingredients before measuring ingredients for a recipe.
One of the roadblocks that slow down the dough-mixing process concerns the development stage. Manually forming dough slows down the process and produces dough that varies in size, shape, weight, and texture. Our automated controls monitor the development stage to increase processing speeds.
Exact Mixing Developed Hydrobond Technology for High Volume Production
Another automated tool that increases production volume is called Hydrobond Technology. This automated technology tool combines moisture and dry ingredients before the recipe enters a mixing chamber for processing. Hydrobond Technology increases the speed of mixing dough without adding heat to the dough. The dough-mixing process is much more efficient, which helps your bakery ramp up production orders.
Learn more about Exact Mixing’s bakery equipment for high-volume production by calling 610-693-5816 or submitting the online Contact form.