What does automation mean for your commercial bakery? It means increasing throughput to meet rising customer demand. Bakeries do not have to invest substantially to incorporate automation into their business models. Since 1994, Exact Mixing has designed and manufactured fully automated and affordable mixing systems.
Batch mixers make it difficult to increase production rates because the batch mixing system requires the completion of all four stages of dough development before another batch can begin. Waiting for all four steps to complete before sending another batch of dough through a system limits your bakery’s ability to ramp up production.
On the other hand, the automated solutions delivered by the team of engineers at Exact Mixing allow you to send a steady and continuous stream of ingredients through the system. The much higher throughputs ensure you never sacrifice quality for quantity.
Continuous Mixing Models
Exact Mixing engineers have designed our five continuous mixer models to increase throughput for commercial bakeries.
Considered our most versatile continuous mixer, the MX model represents the perfect mixer for processes that require the creme-up and pre-blend stages. Installing the MX Continuous Mixer allows a commercial bakery to manufacture dough for baked goods such as snacks, cookies, batters, and icings.
The engineers at Exact Mixing designed the EX Continuous Mixer to mix dough ingredients where moisture levels vary between very low and very high. The result is the production of a uniform dough without the generation of excessive heat.
Commercial bakeries producing fabricated potato chips and other low-moisture mixtures should consider installing the FX Continuous Mixer. This model evenly distributes small amounts of moisture into large quantities of hydroscopic powders like potato flakes used for potato chips.
For products that require ingredients to be blended before adding most of the flour, the Exact LDX Continuous Mixer is an excellent choice. In the first mixing stage, all minor ingredients can be combined with some flour, and the fat can be cut in. The remaining flour is added in the final step to create the dough.
Highly developed dough that mixes at a low temperature requires a specific mixing system to achieve optimal results. The HDX Continuous Mixer fulfills the role of mixing ingredients into a uniform mass at a low temperature before kneading the dough to the proper level of development. We recommend this continuous mixer for making the dough for buns, bread, and English muffins.
Exact Mixing Offers Helpful Tools
Exact Mixing provides a high level of support for our customers, such as several tools that enhance the performance of your continuous mixer. Our mixers come in various sizes, ranging from 50 to 10,000 kg/hour. They feature the most accurate feeding technology available – Loss-in-Weight technology – and all metering and mixing procedures are monitored and initiated by a control system so the operator can modify them as necessary.
Get to know more about increasing throughput in commercial bakeries by calling Exact Mixing at 610-693-5816 or submitting the contact form on our website.
