There is a new and improved way to create dough for popular Polish baked goods such as Paczki and Makowiec. Before 1994, the batch mixing process represented the dominant mixing method used by small and large dough production businesses. Since 1994, a better way of mixing dough for Polish baked goods has transformed the baked goods industry. The method is called continuous mixing and delivers several advantages over the less efficient batch mixing method.
As a part of the Reading Bakery Systems family, Exact Mixing has provided our partners with industrial bakery mixers in Poland that operate on the continuous mixing method. We introduced continuous industrial bakery mixers in 1994, but after Exact Mixing became a part of Reading Baling Systems in 2008, the growth in the development of continuous mixers rapidly accelerated. We offer a versatile line of continuous industrial bakery mixers to create the type of baked goods preferred by Polish consumers.
What Makes Continuous Mixers Superior?
To understand why the continuous method is far superior to the batch mixing method, you should consider the four standard operation steps for an industrial bakery mixer. First, the mixer sends bulk ingredients to the mixing area. Second, the mixer receives the measured ingredients in a chamber. Third, the ingredients inside the mixing chamber are combined until they form the right type of dough. Finally, the mixer works the dough until it leaves the mixing chamber.
During the batch mixing process, each of the four steps unfolds separately. This means one batch must finish before the next batch gets sent through the four-step mixing process. The separation of steps typically results in inconsistent dough development that damages the integrity of the type of dough going through the mixing process. Four separate steps also increase the time it takes to complete a batch.
On the other hand, the continuous mixing process consolidates the four separate steps used during the batch mixing process into one continuous process that delivers a much more consistent result for creating the correct type of dough. Delivering, measuring, mixing, and handling dough become a seamless one-step process that produces accurate dough recipes. Continuous mixing allows your commercial bakery or dough production center to create products with dough moisture levels ranging from extremely low to extremely high. Continuous mixing does not generate excessive heat because dough discharges from the mixer in a consistent stream of one large batch every 10 to 15 minutes.
Continuous Mixing Requires Less Dough Processing Equipment
Another key difference that makes continuous mixing superior to batch mixing concerns the handling stage of the dough development process. With a continuous mixer, dough leaves the mixing chamber shaped like a log, which allows a bakery to cut any size chunk of dough. The pieces cut from a log of dough fall directly into a hopper. For a batch mixer, large sections of dough discharge from the mixer to be reduced in size by another piece of equipment. This adds additional cost for a bakery operating on a tight budget. Additional equipment used to complete the dough production process may also cause more food waste because of the inconsistent cut pieces.
Change the Way Your Bakery Processes Dough
Not only is the continuous mixing method the far superior mixing method, but Exact Mixing also offers a wide variety of mixers to address your bakery’s dough production needs. For example, the highly flexible Exact MX Continuous Mixer works well for a wide variety of baked goods, such as snacks, cookies, and pretzels. As one of our most popular continuous mixer models, the MX Continuous Mixer generates dough outputs approaching 8,000 kg an hour.
Learn more about the continuous mixers offered by Exact Mixing by calling 610-693-5816 or submitting the convenient online form.
