Commercial bakeries deliver several promises to their customers. However, every promise is grounded in one key factor.
Consistency.
Whether it is the size, shape, weight, or texture, the customers who purchase baked goods expect to buy the same product every time they visit a store. Consistency also applies to quality, which is another reason why Exact Mixing strives to achieve improved consistency of baked goods with innovative industrial mixing technology.
Since 1994, Exact Mixing has offered a line of continuous mixers that outperform more traditional batch mixers. Our team of engineers constantly strives to improve consistency for commercial bakeries by developing the most innovative industrial mixing technology. With the support of our parent company Reading Bakery Systems, Exact Mixing has developed the design of five unique continuous mixer models that meet the demand commercial bakeries have for a wide variety of baked goods.
What Drives Improved Consistency for Continuous Mixing Systems?
Many factors drive consistency for our line of continuous mixer models. Perfecting the measuring of dry ingredients is one factor that improves consistency. Another factor is improving the dough hydration process. Exact Mixing has developed proprietary Hydrobond Technology that blends moisture and dry ingredients such as flour before dough enters a mixing chamber. The addition of moisture on a particle-to-particle basis ensures the utmost accuracy, while at the same not generating excessive heat. Diminished heat, as well as mixing moisture and dry ingredients just one time, results in lower energy and equipment maintenance costs.
5 Continuous Mixer Models That Deliver Consistency
Improved consistency of baked goods with innovative industrial mixing technology is an important part of the design process for our five continuous mixing systems.
The strength of the EX Continuous Mixer lies in its ability to mix different dough recipes that require different amounts of moisture. However, this machine is ideal for blending the dry ingredients with moisture that form wheat-based baked goods like bagels, crackers, and pretzels.
One of the most difficult raw dough recipes involves transforming hydroscopic powders into fabricated corn and potato chips. The FX Continuous Mixer masters this delicate process by evenly distributing small quantities of moisture to lift hydroscopic powders into atomized liquids.
As our most versatile continuous mixing system, the MX is the best machine for mastering the first stage of the dough-blending process for recipes that call for both the creme-up and pre-blend stages. This machine delivers improved product consistency for a wide variety of baked goods, including pastes, snacks, cookies, and cake batters.
As another specialized type of continuous mixer, the LDX model provides the ultimate consistency for recipes that require flour to be added as the last dry ingredient before the development stage. The particle-to-particle mixing technique of moisture and dry ingredients ensures consistent dough in size, shape, weight, and texture.
Our engineers designed the HDX Continuous Mixer to complete the recipes for thick, high-absorption baked goods such as bread, buns, rolls, and English muffins. Moisture and dry ingredients blend at low temperatures to deliver thorough hydration.
What Comes With a Continuous Mixer?
Each of the five continuous mixing systems designed and manufactured by Exact Mixing comes with a blender and mixer, as well as feeding and measuring tools. You also can expect to receive an automated control system that improves the consistency of baked goods. Our Loss-in-Weight Technology is by far the most accurate feeding technology available for industrial bakeries.
Allow Exact Mixing to answer all of your questions concerning our line of continuous mixers by submitting the Contact form or by calling us at 610-693-5816.
