If your bakery satisfies the sweet teeth of customers, you should consider installing the equipment required to operate a continuous mixing system. Exact Mixing introduced the continuous mixing method in 1994 as a much better-performing dough-mixing system than the one followed by the batch mixing system. Imagine your commercial bakery no longer having to wait for one batch of cookie dough to exit a batch mixer before measuring and blending the ingredients for a second batch of cookie dough.
As a Reading Bakery Systems company, Exact Mixing can help your commercial bakery benefit from an automated dough-mixing system that reduces labor, energy, and material costs, while at the same time improving product consistency and substantially increasing production volumes.
What is the Continuous Blending Process?
The continuous mixing method follows the same four steps followed by batch mixers. First, the system delivers bulk ingredients to the mixing area. Second, a measuring tool places ingredients into the mixer. Third, the system mixes the ingredients to form the dough, and finally, the fourth step involves handling the dough as it leaves the mixing system
With the batch mixing method, each of the four steps unfolds one after another. Commercial bakeries that install continuous mixers from Exact Mixing operate equipment that integrates all four steps into one streamlined process. The delivery, measuring, mixing, and handling steps turn into an uninterrupted process.
Exact Mixing engineers design the measuring systems to achieve accuracies between + 0.25 percent and – 0.25 percent. Your commercial bakery can create dough for baked goods that contain both very low and very high moisture levels without generating excessive heat. Dough discharges at the exit of a mixing system in a constant stream, while batch mixers produce one batch of dough every 15 minutes.
Here are the two continuous mixer models to mix dough for cookies:
Our engineers designed the LDX Continuous Mixer for cookies and other types of applications that blend all ingredients before adding flour into the mixing chamber. The dry ingredients minus flour blend together during the creme-up stage when special mixing elements cut fat into the ingredients. Flour enters the mixing chamber right before the development stage in which dough forms for the handling stage. The LDX Continuous Mixer produces dough at rates as high as 9,000 kg per hour.
The EX Continuous Mixer processes the ingredients that produce fully-developed, low to mid-absorption dough such as for deposited, wire cut, and rotary molded cookies. A thorough mixing action quickly develops strong bonds between gluten strands. Because of the high speeds reached in the mixing and development sections of the EX Continuous Mixer, batches of dough achieve optimal temperatures during processing at production rates that can exceed 7,500 kg an hour.
Watch Live Demonstrations
Schedule a visit to the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania where we schedule live demonstrations for each of the five Continuous Mixer models designed by Exact Mixing. At the pilot-scale level, you get the opportunity to work with the ingredients for each of your dough recipes to discover which of our continuous mixers is the right choice for your commercial bakery. Live demonstrations also include showing how other bakeries incorporate our fully automated technology into their dough-mixing systems. After you attend one of our live demonstrations, you should leave with a much greater understanding of how the right continuous mixer can help your bakery reduce costs while producing consistent dough for every production order.
Call us at 610-693-5816 or submit the short online form to learn how to improve the cookie manufacturing process with continuous mixing.