Does your commercial bakery need to upgrade the machines you use to process the dough that forms baked goods? An upgrade in machinery can help your business dramatically ramp up production volumes while lowering labor, materials, and energy costs. Although dependable, batch mixers deliver different results than the high-performance continuous mixers for commercial bakeries offered by Exact Mixing.
The engineers at Exact Mixing incorporate automated technology in each of the five continuous mixing systems sold by Exact Mixing. Automated ingredient measurements ensure the utmost accuracy, which helps your business minimize food waste. Automation also plays a role in monitoring the entire dough-blending process. Instead of spending money on labor, high-performance continuous mixers for commercial bakeries monitor the dough-blending process without the help of employees. One type of automated technology, in particular, helps continuous mixers outperform batch mixers.
What is Hydrobond Technology?
The most critical moment of the dough-blending process unfolds when moisture mixes with dry ingredients. Without the perfect blending of dry and wet ingredients, the dough can develop surface imperfections such as cracks, lumps, and troughs. Hydrobond Technology involves bringing dry and wet ingredients together without generating excessive heat. This type of automated technology ensures a much more efficient dough-blending process and allows commercial bakeries to operate shorter mixers that do not consume as much energy.
One of our continuous mixing systems maximizes the benefits delivered by proprietary Hydrobond Technology.
5 High-Performance Continuous Mixers for Commercial Bakeries
Exact Mixing designs and manufactures five continuous mixing systems, with each machine specializing in developing dough for certain baked goods.
Of all the machines offered by Exact Mixing, the FX Continuous Mixers does the most to leverage the power of Hydrobond Technology. This machine perfectly develops the dough to form fabricated corn and potato ships. Hydrobond Technology lifts small quantities of moisture into large amounts of hydroscopic powders on a particle-by-particle basis. You can count on achieving accurate ingredient measurements by operating the FX Continuous Mixer.
As the most versatile continuous mixer model, the MX Continuous Mixer completes dough recipes for various baked goods, such as cookies, pretzels, and pizza crusts. Our engineers designed the MX Continuous Mixer to blend dough ingredients thoroughly to produce consistent dough in size, shape, weight, and texture.
Because of digestive health benefits, wheat-based food products have soared in popularity. The engineers designed the EX Continuous Mixer to develop the dough used to meet the strong demand generated for wheat-based snacks like thins and crips. This machine develops uniform masses of dough by working with moisture levels that range from very low to very high.
Dough recipes that call for adding flour as the last dry ingredient before the development stage of the dough-blending process benefit from operating the LDX Continuous Mixer. Timing is critical for determining the success of this machine, which our team of engineers has perfected. Fat cuts into the dry ingredients right before development to ensure a smooth dough texture.
If your bakery creates the dough used to form thick baked goods such as bread and hard rolls, then you need to operate a powerful mixer to do the job correctly. The HDX Continuous Mixer generates enough force to create thick dough recipes without producing too much heat.
Call 610-693-5816 or submit the online form to discover which high-performance continuous mixers for commercial bakeries from Exact Mixing are suitable for you.
