We learn many life lessons during our journey. One of the most quoted lessons concerns the timeless story of the tortoise and the hare. The hare starts quickly and has a significant lead over the tortoise during a race. However, the hare soon tires, allowing the tortoise to catch up and win the race. The story’s moral teaches us that being sure and steady is a much better pace than racing to a fast start, only to lose steam and eventually lose the race.
However, this is different from the story’s moral when it comes to processing the dough used to create baked goods. Being the hare is much better than being the tortoise for your commercial bakery. At Exact Mixing, we design and manufacture high-speed bakery mixing equipment for snack production.
Why Are Continuous Mixers the Best High-Speed Bakery Mixing Equipment for Snack Production?
The tortoise in the dough-processing race is batch mixers. As the standard dough-processing systems before 1994, batch mixers complete the four stages required to complete the dough used for baked goods in four separate maneuvers. Each stage of the dough-blending process must finish before another batch can start at stage one, which is the ingredient-measuring stage. This means if a batch mixer takes 20 minutes to complete one production order, a commercial bakery operating a batch mixing system cannot start another batch for 20 minutes.
As the hare in this race, continuous mixers constantly measure, feed, mix, and develop the ingredients required for a wide variety of dough recipes. This means your commercial bakery can double, triple, and even quadruple production volumes without investing in more equipment.
What Are the 5 High-Speed Continuous Mixing Systems?
Our engineers have designed five continuous mixing systems that process all types of dough recipes.
Some dough recipes call for blending all dry ingredients before flour is added to the process. This means the most substantial dry ingredient does not enter the picture until right before the development stage. It takes a special type of machine to meet the demands of this type of dough-blending recipe, which the LDX Continuous Mixer flawlessly handles. Every dry ingredient except flour combines during the creme-up stage when flour is added before an entire recipe reaches the development stage.
Thicker baked goods such as buns, bread, rolls, and English muffins require two separate types of blades to process the dough. The HDX Continuous Mixer uses a twin-screw blade to form a uniform mass of dough before a single-screw blade gently kneads the dough to ensure uniformity.
Thin, wheat-based snacks require dough that gently develops to avoid unsightly cracks and lumps. This is why the engineers at Exact Mixing designed the EX Continuous Mixer. The EX seamlessly handles dough recipes requiring very low to very high moisture levels. Gentle kneading of dough prevents the generation of too much heat.
The FX Continuous Mixer is the perfect machine for turning delicate hydroscopic powders into snacks like baked corn and potato chips. This machine lifts atomized liquids into hydroscopic powders on a particle-to-particle basis.
As our most versatile continuous mixing system, the MX Continuous Mixer produces dough for various baked goods such as snacks and cookies. The MX represents the ideal system for recipes that call for the creme-up and pre-blend stages.
Learn more about Exact Mixing’s high-speed industrial bakery mixing equipment for snacks by submitting the Contact form or calling 610-693-5816.