Businesses in the food industry operate on razor-thin profit margins. From rising commodity costs to shipping disruptions worldwide, it can be difficult for bakeries to find themselves in the black. The COVID-19 wiped out the thin profit line margins for many commercial bakeries. How does your business get itself into the black? The answer is to install high-performance industrial mixers for bakeries.
Since 1994, Exact Mixing has designed and manufactured a line of continuous mixers that outperform batch mixers. As the standard for the dough mixing industry before 1994, batch mixers cannot keep pace with continuous mixers. This is because batch mixers must complete all four stages of the dough blending process one at a time. Continuous mixing systems operate all four stages of the dough mixing process simultaneously.
The result of installing our high-performance industrial mixers for bakeries is that your business generates much higher production rates than those generated by batch mixing systems.
Ensuring High-Quality Dough With Hydrobond Technology
One of the problems batch mixers have is that they do not produce dough consistent in size, shape, weight, and texture. One of the obstacles to achieving product consistency is that the development stage does not include the gentle kneading of dough. Another issue concerns improper hydration. Some dough recipes have too much moisture added, while others do not add enough moisture, which causes cracks and other surface imperfections to develop.
The engineers created Hydrobond Technology to help accurately blend dry and moist ingredients. Hydrobond Technology does a much better job of managing the balance needed between dry ingredients and moisture. It accomplishes balance by blending moisture with dry ingredients on a particle-to-particle basis. This result produces consistent dough that never develops cracks or lumps.
The engineers at Exact Mixing incorporate Hydrobond Technology into each of our high-performance industrial mixers for bakeries.
Our fully automated technology helps the EX Continuous Mixer create dough recipes for different moisture levels. Accurate blending of moisture and dry ingredients prevents the development of unsightly troughs. We designed this machine specifically to produce wheat-based dough at rates ranging from 50 kg to more than 10,000 kg an hour.
As the ideal machine to handle dough recipes that call for the creme-up and pre-blend stages, the MX Continuous Mixer creates the dough that forms baked goods such as cookies, snacks, and pizza crusts. Your bakery can ramp up production rates that run as high as 6,000 kg per hour.
Hydrobond Technology plays a vital role in the high performance of this industrial mixer for bakeries. This machine leverages the power of Hydrobond Technology to lift minute moisture particles into hydroscopic powders that form the dough foundation for fabricated corn and potato chips.
Dough recipes that call for flour to be added last to other dry ingredients benefit from the LDX Continuous Mixer’s high performance. The LDX Continuous Mixer ensures all the dry ingredients blend thoroughly together before entering the development stage. Production rates for this machine vary between 1,500 kg and 7,500 kg an hour.
Dough recipes that blend low-temperature ingredients are perfect for the HDX Continuous Mixer. At 1,500 kg to more than 10,000 kg per hour, high-absorption dough forms for baked goods like buns, bread, hard rolls, and English muffins.
Discover more about the high-performance industrial mixers for bakeries from Exact Mixing by calling 610-693-5815 or by submitting the short online form.
