The most important financial goal of your commercial bakery is to achieve more production in less time. High-capacity equipment for efficient snack manufacturing helps you achieve your bakery’s most important financial goal. At Exact Mixing, our high-capacity continuous mixing systems produce much more dough than the output generated by batch mixers. This means your bakery can quickly ramp up production orders to meet sudden, unexpected increases in customer demand. A more efficient operation is made possible by our proprietary automated technology.
What Are the Many Benefits of Operating Continuous Mixers?
Larger, faster continuous mixers enable our customers to produce more dough in less time. The additional capacity allows your business to increase revenue without installing additional equipment. In addition to higher capacities, continuous mixing systems produce more dough based on how they process ingredients. Unlike batch mixers, continuous mixing systems constantly move dough ingredients through the four stages: Feeding, metering, mixing, and development. The constant feeding of ingredients through multiple lines substantially boosts output.
Our fully automated machines dramatically reduce the number of errors made during the dough-blending process. Each continuous mixer includes a self-correcting monitoring system that catches more errors than the errors caught by the human eye. For example, let’s say a particular dough recipe does not follow the proper measurements for adding dry ingredients. Continuous mixing systems immediately catch the errors without shutting down and creating costly production delays. Automation is also essential during the mixing and development stages to ensure each batch of dough is formed at the correct production rate.
5 Continuous Mixing Systems
Our engineers have designed five continuous mixer prototypes that process dough for every type of baked good.
The HDX Continuous Mixer specializes in a process in which the dry ingredients require high moisture absorption. Thick baked goods such as buns, bread, hard rolls, and English muffins benefit from a dough blending process that can reach speeds as low as 1,500 kg per hour to more than 10,000 per hour.
Some dough recipes call for adding flour as the last dry ingredient to blend with other dry ingredients just before the development stage. The LDX Continuous Mixer precisely times when the moment arrives to add flour, with production rates for this machine running as high as 9,000 kg an hour.
As a high-shear machine, the FX Continuous Mixer ensures the correct moisture level to create a consistent dough in size, shape, weight, and texture. Slower than average production rates, between 100 kg and 1,250 kg per hour, develop the dough to make thin chips and crisps.
The rapidly rising demand for healthy wheat-based snacks motivated our engineers to design the EX Continuous Mixer. This machine operates a single screw mixing blade to gently knead dough during the development stage.
Bakeries that must meet production orders for a wide variety of dough recipes enjoy the high capacity of the MX Continuous Mixer. A double-screw mixing blade is designed to operate at production rates that do not generate too much heat.
Increase Capacity, Improve Efficiency at Your Bakery
Which high-capacity equipment for efficient snack manufacturing is right for your bakery? You can discover the answer by attending a live demonstration of continuous mixing systems at the Reading Bakery Science & Innovation Center in Sinking Spring, Pennsylvania. Sign up today by submitting the Contact form or by calling 610-693-5816.
