Before 1994, batch mixers represented the standard for the dough-blending systems that create baked goods. Although batch mixers produce dough for baked goods, they operate at low capacity. This means an entire batch of dough ingredients must pass through the four stages of the mixing process before another production order can start measuring the dry ingredients used to blend with moisture. Waiting for one batch of dough to develop before beginning the first step of the mixing process for another batch makes it impossible for batch mixers to handle high-capacity orders, such as the bread and roll production orders required by large bakeries.
On the other hand, Exact Mixing resolved the low-capacity issue in 1994 when the company introduced continuous mixing systems to commercial bakeries worldwide. From Denmark to Brazil and Spain to Japan, bakeries across the globe immediately realized the many advantages continuous mixers have over batch mixers. For example, continuous high-capacity industrial mixers for bread nd aroll production constantly feed dry ingredients into a mixing chamber to mix with moisture that forms uniform masses of dough. The increased throughput of continuous mixing systems makes them ideal machines for meeting large production orders.
Which Continuous Mixer is the Best Machine for Bread/Roll Production?
The engineers at Exact Mixing have designed five continuous mixer models to meet the dough production needs of virtually every type of baked good. The HDX continuous mixer is the right system to meet your bakery’s specifications for developing ultra-high absorption dough that forms into bread or rolls. Our HDX continuous mixing system is also the continuous mixer we recommend for mixing the dough used to create tortillas, English muffins, and hamburger and hot dog buns.
Our lineup’s most versatile continuous mixing system thoroughly develops dough at low temperatures, protecting the hardware against the damage caused by prolonged exposure to high temperatures. This machine delivers precise and uninterrupted dry ingredient measuring before the dry ingredients blend using a twin-screw blade. After leaving the mixing chamber, a single-screw blade gently kneads the mixed dry and wet ingredients to form a consistent size, shape, weight, and texture dough.
Versatility is also an advantage when it comes to production rates. The HDX continuous mixing system can produce dough at rates as low as 1,500 kg and as high as more than 10,000 kg per hour.
Four More Continuous Mixers for Your Commercial Bakery
Exact Mixing works with bakeries that require dough development for several types of baked goods. If your bakery produces dough that the HDX continuous mixer is not designed to handle, we offer four other models for you to choose from for your operation. The MX continuous mixer mixes the dry and wet ingredients used to make the dough for cookies, snacks, and pizza crusts. If your bakery specializes in creating wheat-based snacks, the EX continuous mixer uniformly blends dry ingredients that require different moisture levels, reduces lay time, and eliminates unsightly dough troughs. The FX continuous mixer is the right system for your bakery for large quantities of hydroscopic powders that require an even distribution of moisture to develop into fabricated chips. Complex dough recipes that do not add flour until just before the development stage require using the LDX continuous mixer.
The customer service professionals at Exact Mixing are available to answer your questions. Learn more about our high-capacity industrial mixers for bread and roll production by calling our headquarters at 610-693-5816 or submitting the form on our website.
