“If it ain’t broke, don’t try to fix it.”
It is a timeless saying that applies to most walks of life. Sports team coaches and managers follow the saying whenever their teams roll. Business leaders adhere to the expression whenever they release a highly successful product. The timeless saying once applied to batch mixers for industrial bakery mixer manufacturers, representing the standard type of dough-mixing equipment operating in commercial bakeries worldwide.
Although batch mixing systems should not be considered “broken,” your bakery has a much better way to process dough for baked goods. In 1994, Exact Mixing introduced a competing dough-mixing system called continuous mixers. Our continuous mixing systems constantly feed accurately measured dry ingredients through multiple lines. Continuous mixing systems generate much higher production yields than the production yields generated by batch mixing systems.
This is one of the many advantages of continuous mixers over batch mixers.
Why Should My Commercial Bakery Install Continuous Mixers?
One of the most common attributes of continuous mixing equipment is consistency in size, shape, weight, and texture. Each of the five continuous mixing systems designed and manufactured by Exact Mixing produces dough that always remains consistent. How do the engineers at Exact Mixing accomplish consistency in dough production?
The answer to the question lies in automating the dough-blending process. Automation ensures an accurate measurement of dough ingredients and feeds ingredients through a mixing chamber during an uninterrupted process. Automation results in much higher productivity, as industrial bakery mixer manufacturers do not have to assign as many workers to monitor the dough-blending process. Our continuous mixers also evenly hydrate dry ingredients to create long ropes or wide logs.
What Are Exact Mixing’s 5 Automated Continuous Mixing Systems?
Our five continuous mixing models handle just about every type of dough production order.
For dough recipes that call for adding dough as the last dry ingredient, the LDX continuous mixer is the right model to do the job right. This machine works best to develop the dough that forms baked goods such as cookies. Dry ingredients combine during the creme-up stage, where special mixing elements cut fat into the recipe. This machine adds flour right before the start of the development stage.
Baked goods like bread, buns, and rolls require the development of high-absorption dough. The HDX continuous mixer is explicitly designed to handle highly-developed dough recipes. This machine also develops the dough used to create tortillas and English muffins.
As the perfect machine for completing a variety of dough recipes, the MX continuous mixer quickly blends dry ingredients into solid fat to create a uniform dough mixture without generating too much heat. This machine develops the dough for baked goods such as snacks, cookies, and pretzels.
Designed to blend dry ingredients into low-absorption, fully-developed dough, the EX continuous mixer creates dough for baked goods like bagels, pet treats, and pocket sandwiches. This machine’s clamshell design makes it easy to make fast changeovers to account for different dough recipes.
The FX continuous mixing system turns hydroscopic powders into fabricated corn and potato chips. This machine lifts atomized liquids to distribute evenly into dry ingredients that produce a dough that remains consistent in texture.
Find out why a rapidly growing number of commercial bakeries use the continuous mixers designed and manufactured by Exact Mixing. You can reach us at 610-693-5816 or by submitting the contact form on our website.
