Russian bakeries, which already had to deal with cost and revenue pressures, took a substantial financial hit at the height of the COVID-19 pandemic. With foot traffic substantially reduced, many bakeries in the country had to close their doors permanently. As Russia emerges from the pandemic recovering from the economic carnage, bakeries throughout the country have taken a second look at how they manage the delicate balance between growing sales and limiting costs. Because of the renewed attention paid to bakery balance sheets, a new way of mixing dough for baked goods has transformed the industry.
For decades leading up to 1994, the batch mixing method represented the primary way businesses that sold baked goods created the dough for their delectable products. In 1994, Exact Mixing revolutionized how bakeries produced dough for customers ranging from restaurants to Russian consumers for everything from chips to bread loaves. Fourteen years after opening a production facility, Reading Bakery Systems brought Exact Mixing into its family of industrial food-related businesses.
The result of the move allowed us to expand operations quickly and perfect the continuous mixing method for producing dough. Exact Mixing now offers a wide variety of continuous mixers to meet the dough production needs of every type of baked good.
What is the Difference Between Batch and Continuous Mixing?
As the standard dough mixing process until 1994, batch mixing relies on a series of steps that starts with loading every ingredient for a dough recipe, one batch at a time. Every production order must complete four steps until a second batch can load for processing. Because of the considerable time between finishing one batch and loading a second, the batch mixing method is exceptionally costly for processing large orders of dough.
On the other hand, the continuous dough mixing method consists of blending the four steps of the dough mixing process into one constant stream of production. The precisely measured ingredients for each batch of dough go automatically into the mixing chamber to produce a steady flow of dough according to each recipe’s unique specifications. Instead of waiting for the first batch of ingredients to form the dough, continuous mixers immediately get to work by loading the second batch of ingredients for processing. The dough coming out of every batch is instantly ready for packaging and distribution.
Automatic processing reduces food waste and labor costs because fewer employees are needed to monitor each of the four steps of the dough-mixing process. Whether your business provides dough for a large commercial baked goods facility or a small pastry shop that sells directly to Russian consumers, the continuous mixing method is one of the smartest business decisions you can make.
Choose the Right Continuous Mixer for Your Business
Exact Mixing helps our partners adopt the continuous mixing method by demonstrating the effectiveness of the continuous mixing process. We also help your business choose a suitable continuous mixer to meet the demand for your baked goods. For example, the EX Continuous Mixer is ideal for wheat-based dough recipes requiring little liquid. The dough is gently mixed and developed without generating excessive heat.
Discover the many benefits of adopting the continuous mixing method for your business by calling Exact Mixing at 610-693-5816 or submitting the short Contact form.