Belgium is renowned throughout the world for offering some of the most sought-after baked goods. From the pastry staple Mattentaart to the iconic Belgian waffle, the demand for baked goods in the country is always high. Because of the high demand for baked goods, Belgium is home to many commercial dough production facilities that traditionally have followed the batch mixing method. However, another dough mixing method is sweeping across Belgium for its many advantages over the batch mixing method.
We are talking about industrial mixers in Belgium that follow the continuous mixing method for dough that creates a wide variety of delectable baked goods.
What is behind the driving force of the growing popularity of the continuous mixing method? Since 1984, Exact Mixing, now a Reading Bakery Systems brand located in Robesonia, PA, has become the leading supplier of Continuous Mixing systems for the food industry. Our knowledgeable team has solved mixing challenges for customers across the globe.
Why is Continuous Mixing the Superior Method?
Batch mixing has a longer record of production than continuous mixing. Both types of mixing methods add dough ingredients into a mixer. The difference is that the continuous mixing method delivers a much more accurate measurement of ingredients, which ensures dough consistency for every type of baked product. Precise ingredient measurements also significantly reduce the amount of waste which, as managers of commercial dough production facilities understand, represents one of the most substantial operating costs.
Commercial dough production facilities implementing the continuous dough mixing method save money by lowering food waste costs while offering a more consistent product for customers from independent restaurants to large commercial bakeries.
Misconception: Continuous Mixing Does Not Work Well for Changeovers
When discussing the pros and cons of the continuous dough mixing method, it is essential to separate fact from fiction. One of the most glaring misconceptions attributed to the continuous mixing method concerns the changeover process. This process consists of the time it takes to thoroughly wash and sanitize an industrial bakery mixer to prepare it to process another batch of dough for a different production order. The fact is no type of mixer that follows either the batch or continuous mixing method is constructed to complete major changeovers within a short timeframe. However, minor changes, such as pushing out one batch of dough to prepare a mixer for the second batch of dough, favor the continuous mixing method.
Your business will save time, which means a decrease in the cost of labor.
Exact Mixing Provides the Support Your Business Needs
Exact Mixing is much more than a company that sells industrial bakery mixers in Belgium. We also provide unsurpassed support for our partners, which includes encouraging our partners to access the Continuous Mixing Calculator to determine which model of industrial bakery mixer is best suited for your dough mixing needs.
Popular Exact Continuous Mixers include:
Consider the Exact EX Continuous Mixer for cracker products and other low-absorption, stiff, wheat-based doughs. The thorough but gentle mixing action quickly develops a mass and evenly blends leavening agents into the dough without generating excessive heat.
The HDX Continuous Mixer was designed explicitly for mixing ultra-high absorption, highly developed dough, such as for bread, hard rolls, hamburger and hot dog buns, English muffins, tortillas, multi-grain products, and similar products.
Learn how to increase sales and decrease costs by contacting Exact Mixing. You can reach us by submitting the short online form or calling our headquarters at 610-693-5816.
