How can a commercial bakery increase efficiency? The question causes owners and managers of commercial and industrial bakeries to lose sleep. It impacts revenue and expenses on both sides of the profit margin equation. If you discover the answer, your business can increase its profit margin.
The general answer is found in adopting continuous mixing technology to produce dough. Before 1994, commercial bakeries relied on batch-mixing technology to manufacture their dough. In 1994, Exact Mixing entered the dough production market by offering a line of continuous mixers that provide bakeries with a much more efficient way to produce dough for baked snacks.
With the financial support of our parent company, Reading Bakery Systems, Exact Mixing has developed the technology that helps bakeries solve the timeless dilemma of how to increase sales while at the same time reducing operating costs.
How Does the Continuous Mixing Process Improve Efficiency?
The heart of the efficiency question’s answer lies in comparing the batch and continuous methods of producing dough for baked goods. With the batch mixing process, operators load the ingredients for a specific dough recipe and then feed the ingredients through the mixing system. However, you have to wait for one recipe to finish and exit the chamber before loading the ingredients to start a second batch of dough.
The continuous mixing method allows you to constantly feed dough ingredients into the system, dramatically increasing yields. Commercial bakeries can produce much more dough in the same time it takes for batch mixers to make dough. The result is a larger supply of raw dough that drives a significant increase in sales.
On the expense side of the profit margin equation, continuous mixers operate by implementing several automated steps that increase the speed of producing dough recipes. By using automated continuous mixers, your commercial or industrial bakery reaps the financial benefits of substantially lower labor costs, as our mixers do not require the same manual monitoring as batch mixers. Continuous mixers also do a much better job of accurately measuring the ingredients used to generate dough, which minimizes food waste and helps lower operating costs.
How Does Hydrobond Technology Enhance Efficiency?
Exact Mixing has introduced several innovations that make the continuous mixing method much more efficient than the batch mixing process. One of the most influential innovations is called Hydrobond Technology.
One of the greatest inefficiencies of the batch mixing method concerns bringing together moisture and a dry ingredient. Commercial bakeries rely on moisture to mix with a dry ingredient, usually flour, before entering a mixer for processing. At Exact Mixing, our engineers created Hydrobond Technology, which flawlessly combines moisture and a dry ingredient like flour without generating additional heat during the mixing process.
Hydrobond technology mixes dough on a particle-to-particle basis. The technology is based on mixing smaller amounts of moisture and a dry ingredient, generating a much more uniformly hydrated dough. Hydrobond Technology improves the dough mixing process’s efficiency, resulting in a smaller carbon footprint that translates into lower energy costs.
Improve the Efficiency of Your Commercial Bakery
Commercial bakeries operate on razor-thin budgets. How can they increase efficiency? Discover the solution by submitting the convenient online form or calling the Exact Mixing headquarters at 610-693-5816.
