Like other food-related businesses, commercial bakeries operate on the thinnest of margins. Just one production order that does not meet a customer’s expectation of quality can transform a profitable business into one that bleeds red ink. The razor-thin profit margins faced by commercial bakeries especially had an impact during the COVID-19 pandemic, when shutting down a bakery for a week or two meant filing for bankruptcy.
What is the most effective way to keep your commercial bakery in the black? The answer is to invest in high-performance bakery mixers. Since 1994, Exact Mixing has offered a line of continuous mixers that directly compete with batch mixers. Our line of five continuous mixing systems outperforms batch mixers for several reasons. The most important reason, and the primary reason why your bakery makes money, is our machines constantly feed ingredients to increase production rates. Automated technology enhances efficiency, such as eliminating the need for your employees to monitor each production order.
Every dough recipe that leaves the development area of a continuous micing system possesses the same size, shape, weight, and texture. Product consistency ensures your customers receive the same type of dough every time they place a production order. Automated technology allows for quick changeovers, which helps you complete different types of dough recipes by using the same machine. The innovative clamshell design of our mixing chambers prevents the type of cross-contamination that leads to considerable food waste.
What is Hydrobond Technology?
Automated technology plays a pivotal role in blending moisture and dry ingredients to form the dough that blends in a mixing chamber. Too much moisture can cause dough to develop lumps, and not enough moisture can cause cracks to form on the surface. The engineers at Exact Mixing developed Hydrobond Technology to better manage the delicate balance between moisture and dry ingredients. Moisture blends with dry ingredients on a particle-to-particle basis, which results in a much more thoroughly mixed dough. Thoroughly mixed dough does not develop lumps, as well as causes dry dough to form cracks.
5 High-Performance Bakery Mixers From Exact Mixing
Exact Mixing designs and manufactures five high-performance bakery mixers.
Hydrobond Technology plays a large role in dictating the performance of the FX Continuous Mixer. This machine leverages Hydrobond Technology to lift small quantities of moisture into hydroscopic powders that transform into fabricated corn and potato chips at production rates between 100 kg and 1,250 kg per hour.
Perfect for recipes that call for the creme-up and pre-blend stages of the dough blending process, the MX Continuous Mixer develops the dough for baked goods such as cookies, batters, and pizza crusts. You can ramp up production rates for the MX to reach as high as 6,000 kg an hour.
Full automation allows the EX Continuous Mixer to blend dough ingredients at different moisture levels, as well as prevent the development of dough troughs. Commercial bakeries operate this continuous mixing system to make thin, wheat-based snacks at production rates that range between 50 kg and 10,000 kg per hour.
If your commercial bakery completes recipes that call for dough to be added to the other dry ingredients before the development stage, then the LDX Continuous Mixer is the right machine for your business. The LDX operates at production rates between 1,500 kg and 7,500 kg per hour.
The HDX (High Development) Continuous Mixer blends dough ingredients at super-low temperatures. It is the perfect continuous mixing system for high-absorption doughs that form buns, rolls, bread, and English muffins at production rates ranging from 1,500 kg to more than 10,000 kg an hour.
Learn more about Exact Mixing’s high-performance bakery mixers by submitting the online form or by calling 610-693-5816.
