Whether you are a manager or a member of the dough production team, you always look for ways to improve the manufacturing process efficiency of your commercial or industrial bakery. Many factors come into play for running a highly efficient bakery, such as automating most, if not all, of the steps involved in the dough production process. Efficiency also involves minimizing food waste while maximizing the output of your high-quality dough.
At Exact Mixing, our engineers have developed a line of continuous mixers that enhance the efficiency of the dough production process. Since 1994, we have promoted the continuous mixing method as the better alternative to batch mixers. Our line of continuous mixers combines with downstream equipment such as ovens, sheets, and extrusion equipment from companies like our parent company, Reading Bakery.
Why Are Continuous Mixers More Efficient Than Batch Mixers?
Although batch mixing has existed longer than continuous mixing, longevity does not equal better performance. One of the main areas in which our continuous mixers outperform batch mixers concerns automation.
The continuous mixing process benefits from implementing several automated steps that dramatically increase the speed of the dough mixing process. With the benefit of automation, you increase the dough output in less time. Your commercial bakery also saves money by requiring less labor to monitor vital system components. Another reason continuous mixers deliver a more efficient mixing process is the highly accurate way our continuous mixers measure and add ingredients to different dough recipes.
We remind commercial and industrial bakery owners and managers that continuous mixing works well for changeovers. The changeover process consists of how long it takes to wash and sanitize commercial bakery equipment for the next batch of dough to process. The continuous mixers offered by Exact Mixing not only change over quickly between batches, but continuous mixers require less time between batches than the time between batches in batch mixers.
Exact Mixing Continuous Mixer Models
Exact Mixing offers five types of continuous mixers that meet virtually every dough processing request.
EX Continuous Mixer– The EX Continuous Mixer is perfect for crackers and wheat-based products and is the right mixer to handle dough production orders using the lowest liquid mixtures and viscosity powders. This mixer blends dough without generating excessive heat.
FX Continuous Mixer-Highly sensitive hygroscopic powders benefit from the gentle mixing process implemented by the FX Continuous Mixer. The FX is specially designed to produce highly-developed dough at low temperatures.
MX Continuous Mixer– The most versatile continuous mixer in the Exact Mixing line of mixers works beautifully to produce dough for snacks, cookies, pretzels, and pizza crusts. It also flawlessly mixes the ingredients that make up the recipes for batters and icings.
HDX Continuous Mixer-Dough products for creating buns, bread, and English muffins must undergo a low-temperature mixing process. The HDX Continuous Mixer meets the low-temperature requirement and ensures a consistent mixing of dough by placing all ingredients in a twin screw mixer.
LDX Continuous Mixer-If your commercial or industrial bakery produces dough in which all ingredients blend before adding flour; then the LDX Continuous Mixer meets your dough-blending needs.
Hydrobond Technology Improves Process Efficiency
Exact Mixing’s proprietary Hydrobond Technology also plays a vital role in enhancing the efficiency of the continuous mixing process. Hydrobond technology encourages the even hydration of dry ingredients before the ingredients enter a continuous mixer. This technology shortens the mixing time to improve efficiency.
Learn more about improving the efficiency of your bakery manufacturing process by calling the Exact Mixing headquarters at 610-693-5816 or submitting the short Contact form.
