Since 1994, high-capacity continuous mixing equipment for bakeries has revolutionized the dough-processing industry. Before 1994, batch mixers dominated the industry. Exact Mixing changed all that by introducing continuous mixing systems, allowing commercial bakeries to ramp up production quickly without requiring major plant changes. Our high-capacity continuous mixing systems improve the quality of the dough used to create various baked goods.
What Are the Advantages of Using Continuous Mixers?
The dough-mixing process requires the completion of four stages. Dry ingredients arrive at the mixing area in bulk quantities. Then, a dough-blending system measures each ingredient. Third, the dry ingredients mix with moisture before the recipe reaches the development stage of the dough-blending process. With batch mixers, all four phases must finish before a new batch can start the process all over again. On the other hand, continuous mixing systems constantly feed, measure, blend, and develop dough ingredients. The result is much higher production yields, which helps commercial bakeries increase revenue.
Installing continuous mixing systems is about more than just increasing capacity to generate more revenue. Our five continuous mixer models also help your commercial bakery reduce operating costs in several ways. Automated continuous mixing systems eliminate the need to manually monitor each dough-mixing step. You can reassign workers to take care of other tasks, which decreases labor costs. Automation also ensures the accurate measurement of dry ingredients to reduce food waste and, thus, lower food costs. Your commercial bakery also consumes less energy because our automated machines require less heat to generate dough.
What Are Our 5 Continuous Mixer Models?
The five continuous mixing systems designed and manufactured by Exact Mixing address almost every type of dough recipe. They are:
The LDX continuous mixer combines every dry ingredient before adding flour to a dough recipe. Waiting until just before the mixing stage to add flour helps evenly distribute the moisture used to hydrate sough. Production rates for this machine run as high as 9,000 kg an hour.
Dough recipes that need high moisture absorption are the perfect dough recipes for the HDX continuous mixer. This highly versatile machine forms the dough used to create baked goods such as bread, rolls, and tortilla shells at production levels that range from 1,500 kg to more than 10,000 kg per hour.
As our lineup’s most versatile continuous mixer, the MX continuous mixer operates as a fully automated system to mix the dry and wet ingredients used to form the dough for baked goods like cookies, pretzels, and pizza crusts. The double-screw blade that operates during the mixing stage prevents the generation of too much heat.
During the development stage of the mixing process, the EX continuous mixer operates a single-screw blade to knead dough gently to produce fully blended dough. This machine specializes in creating the dough used for creating wheat-based snacks and crackers.
The FX continuous mixer is a high-shear machine that requires a specific moisture level to create the right dough texture. Production rates are between 100 kg and 1,250 kg an hour to form the dough used for baked goods such as chips and crisps.
High-Capacity Continuous Mixing Equipment for Your Bakery
We encourage you to watch a live demonstration of our line of five continuous mixers at the Reading Bakery Systems Science & Innovation Center located in Sinking Spring, Pennsylvania. After watching our machines in action, you can ask our team of engineers questions. Learn more by calling 610-693-5816 or by submitting the short online form.