Your bakery produces the dough used to form delicious baked goods. The last thing that your business can afford is investing in mixers that fall short of producing high-quality products. Since 1994, Exact Mixing has designed and manufactured continuous mixing systems that have dominated the industry. Our machines operate on the principle of constantly feeding dough ingredients into a measuring chamber. Each of the four stages of the dough-blending process – pre-blend, creme-up, development, and final blend – goes on simultaneously to help commercial bakeries ramp up production volumes. However, the superior quality of the dough produced by continuous mixers separates Exact Mixing from the competition. We owe some of our success to Hydrobond Technology for High-Efficiency Bakery Mixers.
Why is Hydrobond Technology Important for Mixing Dough Ingredients?
At some point during the dough-mixing process, moisture combines with dry ingredients to form the structure used for the development stage. Too much humidity can turn dough into a soggy mess, while insufficient moisture can create cracks and other surface imperfections. Proprietary Hydrobond Technology ensures the right amount of moisture combined with dry ingredients to ensure dough remains consistent in size, shape, weight, and texture without developing any surface imperfections such as cracks and lumps. For instance, with Hydrobond Technology, you can expect your bread to have a uniform texture and a perfect rise every time.
The key to Hydrobond Technology is the unique process of combining moisture and dry ingredients on a particle-by-particle basis. This ensures that each particle of the dough mixture is evenly coated with moisture, leading to a more consistent dough texture and improved product quality.
5 Continuous Mixers
Our range of five continuous mixing systems, offered by Exact Mixing, are designed to handle almost every dough recipe. Whether you’re baking bread, cookies, pretzels, or even pizza crusts, we have a solution tailored to your specific needs.
Wheat-based food products deliver health benefits, most notably the health benefits that help enhance the digestive system. This means bakeries have witnessed a surge in demand for wheat-based snacks such as thins and crisps. Our engineers designed the EX Continuous Mixer specifically to handle the increase in demand for wheat-based snacks.
If your commercial bakery requires a versatile machine to complete different types of dough recipes, then the MX Continuous Mixer is the right solution for your business. This machine produces the dough for baked goods like cookies, pretzels, icings, and pizza crusts by putting dough recipes through the pre-blend and creme-up stages.
Hydrobond Technology plays an integral role in the success of the FX Continuous Mixer. This machine lifts atomized liquids into large quantities of powders to turn the mixture into fabricated corn and potato chips. The precise addition of dry and wet ingredients on a particle-by-particle basis ensures product consistency.
With production rates ranging from 50 kg to more than 10,000 an hour, continuous mixing systems can handle every type of production order. The HDX Continuous Mixer is built to generate plenty of power to blend dough ingredients thoroughly for thick baked goods such as buns, bread, hard rolls, and English muffins. Dough ingredients blend together at first using a twin-screw blade before they reach the development stage when a single-screw blade gently kneads them.
The LDX Continuous Mixer perfects dough recipes that call for adding flour as the last dry ingredient before a batch of dough moves to the development stage. This machine cuts fat into the dry ingredients to create a dough that remains consistent in size, shape, weight, and texture.
Experience the power of Hydrobond Technology firsthand by attending live demonstrations of our continuous mixers at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania. We value your interest and invite you to reserve your seat today by calling 610-693-5816 or by submitting the short online form.
