Purchasing mixing equipment for an industrial bakery is one of the most substantial investments you make for your business. Whether you sell dough products to a large wholesaler or several retail outlets such as restaurants, pastry shops, and mega-retailers, the dough mixing equipment you buy defines your business commitment to investing in excellence.
For years leading up to 1994, the batch mixing process represented the dominant method for an industrial bakery to produce baked goods for various customers. When Exact Mixing opened its facility in 1994, the batch mixing method faced a competitor called continuous mixing, which has emerged as the most effective and cost-efficient way to produce consistent dough.
What is the Continuous Dough Mixing Process?
Continuous mixing feeds dough ingredients into the system to produce a constant flow of dough that exits the mixer ready for creating loaves of the correct size and shape. The batch mixing process loads ingredients for each batch of dough and then completes the mixing process before you can put a second batch of dough through the mixing system. When you invest in continuous mixing equipment for your industrial bakery, you can complete orders in stages to ensure every ingredient incorporates to create the perfect recipe. With one mixer feeding several lines, your business saves money by requiring less labor and energy to operate our continuous mixers.
Although continuous mixing equipment is not the perfect option for every dough mixing application, the same can be said for the batch mixing process. If your bakery follows the batch mixing process for producing dough, our team of continuous mixing experts can help you discover how you can leverage our proprietary technologies for lower operational costs while at the same time increasing sales.
What Are the Type of Continuous Mixing Systems
Exact Mixing offers a wide range of equipment for industrial bakery operations that covers every type of dough recipe.
Here are our most popular continuous mixing system models:
As the most versatile mixer in our family of continuous mixers, the MX is the best option for businesses that require equipment to generate dough for a wide range of baked products. With this model, you can create dough for chips, cookies, pretzels, and pizza dough at a production rate of more than 8,000 kg an hour.
This continuous mixer model represents the best choice for creating stiff, wheat-based doughs with a low moisture absorption rate. Thin doughs, such as those used to produce crackers and pastries, benefit from a mixer that develops the perfect dough at rates up to 7,500 kg per hour.
The LDX Continuous Mixer model represents the ideal selection for businesses creating baked goods that blend every ingredient before introducing flour into a recipe. You add the flour required for each recipe before the development stage, which produces dough at a rate of more than 9,000 kg an hour. To learn more about equipment for industrial bakeries, call our headquarters at 610-693-5816 or submit the convenient contact form.
