It all starts with creating the perfect dough for your baked goods. From buns to form the perfect sandwich to the ideal flaky puff pastry for a dessert, industrial bakery mixers in Singapore produce the dough that many bakeries demand for their baked goods. The question is not whether your business needs to create high-quality dough. Instead, the question is, what mixing method should you choose for the foundation of your delectable baked goods?
Until 1994, the batch mixing method represented the only process that produced dough for any type of raw dough. When Exact Mixing opened its facility in 1994, the batch mixing method for creating dough had a competitor for the first time in the industrial mixer industry. Called the continuous mixing method, the new competitor in the Singapore market changed how many businesses mix dough.
Why is Continuous Mixing Superior to Batch Mixing?
The batch mixing method for creating dough involves a process that loads the ingredients of one batch of dough at a time to complete a series of steps before the second batch of dough is loaded for mixing. Although the batch mixing method delivers consistent batches of dough containing identically measured ingredients, the process takes a considerable amount of time because you have to wait for one batch to complete the mixing process before sending a second batch through the mixing system.
Continuous mixing is the process of continuously metering ingredients into the mixing chamber and generating a constant stream of mixed product at the exit of the mixer. The mixing may be done in stages to ensure all ingredients are properly incorporated.
The result produces more consistent batches of dough at a much faster rate. Higher productivity equals more revenue for your business, while you also benefit from a substantial reduction in labor costs. The reduction stems from the fully automated process that forms the foundation of the continuous mixing method.
You do not need to assign employees to monitor each of the four stages of the dough-mixing process.
Fourteen years after Exact Mixing opened its industrial bakery mixer production facility, we became a part of the Reading Bakery Systems family. With the financial and technical research backing provided by Reading Bakery Systems, we have since developed the prototypes for several industrial bakery mixers including, but not limited to:
Does a Continuous Mixer Cost More Than a Batch Mixer?
The advocates of the batch mixing method point to the higher initial cost of buying a continuous industrial mixer to produce dough. Although the initial investment is higher for a continuous mixer, the cost of operating a mixer that follows the continuous mixing method more than makes up for the higher purchase cost.
After the ingredient measuring stage, which is the stage that drives the purchase cost of a continuous mixer, you reap the financial benefits of a system that produces higher yields, quicker processing times, and a higher quality product that exceeds the expectations of your customers.
Whether you need thin dough to create salty snacks or thick batches of dough to develop the foundation of a pastry, the continuous mixing method delivers cost-savings that far exceed the value of the initial investment. Contact Exact Mixing today about industrial bakery mixers in Singapore by calling 610-693-5816 or submitting our convenient contact form.
