Operating an efficient commercial bakery is the difference between landing up in the red or black at the end of each year. As with other food production businesses, your bakery operates on the thin line between making money and falling deeper into debt to stay financially afloat. Using batch mixers to produce dough for baked goods has long been the standard for bakeries, but is the use of batch mixers the most efficient way to generate dough?
The answer is a resounding no.
Until 1994, commercial bakeries had no other option but to install batch mixers. Introduced as a more viable alternative to batch mixers, Exact Mixing opened its doors and the doors of commercial bakeries to a more efficient system called the continuous mixing method. When Reading Bakery bought Exact Mixing 14 years later, we gained the financial resources required to expand our line of continuous mixers. Our line of five continuous mixers produces dough that is consistent in size, shape, weight, and texture, which means your customers can expect to receive the highest quality dough every time they place an order.
Why Are Continuous Mixers More Efficient?
If we had to use one word to describe why continuous mixers are much more efficient at mixing dough than batch mixers, the word we would use is “automation.” Continuous mixers operate with fully automated components that flawlessly blend together to produce more dough in less time. Our automated self-correcting system reduces the amount of food waste, as well as allows you to assign fewer employees to monitor the system.
Reduced food waste plus lower labor costs equal more profit for your commercial bakery.
Another benefit of automating the dough-mixing process concerns the use of just one mixer that feeds multiple lines. This means you can schedule much higher production orders to meet skyrocketing demand, which is a common economic reality during holidays. Automation also helps your bakery enjoy decreased energy costs, which have become a major issue for businesses across all operating niches.
Continuous Mixer Models
Each of the following continuous mixer models operates with automated ingredient measuring and feeding systems.
The HDX Continuous mixer specializes in generating dough for products that develop texture at low temperatures, such as bunds, rolls, bread, and English muffins. Every dough ingredient blends together by using a twin screw mixer.
For recipes that blend every dry ingredient before adding flour, such as for certain types of cookies, the LDX Continuous Mixer is the best option to achieve operational efficiency. The system adds flour as the last ingredient before the development stage.
As the most versatile continuous mixer in our lineup, the MX Continuous Mixer is the most efficient option for creating snacks, cookies, pretzels, and even cake icings. It also represents the best dough-processing option for recipes that require creme-up and pre-blend stages.
Precision defines the FX Continuous Mixer, as it evenly distributes small amounts of moisture into large amounts of powder, such as the powder that creates the potato flakes used to form the foundation for fabricated potato chips.
Our engineers designed the EX Continuous Mixer to develop wheat-based products for crackers and sweet goods. It is a highly efficient mixer for recipes that call for moisture levels that range from very low to very high.
Improve the Efficiency of Your Bakery
Our Reading Bakery Science & Innovation Center offers you an opportunity to watch our line of high-efficiency continuous mixers in action before you decide which of our models works best for your commercial bakery. Schedule a live demonstration today to learn more about how automation leads to improved efficiency by submitting the online form or by calling 610-693-5816.