Your commercial bakery has explored alternative ways to create products that improve both quality and efficiency. The tinkering of your company’s production process has always returned to the same starting point, which is finding a way to get the most out of the batch-mixing process. Batch mixing has historically represented the standard process for industrial bakeries, but there is a better way of mass-producing baked goods that enhances product quality, while allowing your commercial bakery business to reduce labor and material costs. We are talking about industrial bakery mixers in Switzerland that rely on the continuous mixing process.
As part of the Reading Bakery Systems company, Exact Mixing has supplied customers with continuous mixers for nearly 30 years. Fourteen years after starting our business in 1994, Exact Mixing joined the Reading Baking Systems brand in 2008 to accelerate the development of advanced continuous mixers for customers that provide raw baked goods for businesses operating in a wide variety of industries. Exact Mixing offers a versatile line of continuous mixers for a diverse set of baked and non-baked food products that provide our partners with a distinct edge over the competition.
Why is Continuous Mixing a Better Process Than Batch Mixing?
The industrial bakery mixing process starts with the delivery of bulk ingredients such as flour to the mixing area of a machine. Measuring the baking ingredients is the next step followed by mixing the ingredients into a pliable dough. As the dough leaves the mixer, an operator forms the dough for storage or instant molding into a raw baked product.
Batch mixers handle each step of the mixing process separately. You have to complete one batch before starting the next one. The result can be different batches that produce different results, which means your dough lacks consistency. On the other hand, continuous mixers combine all four steps of the dough mixing process into one constant, uninterrupted process that ensures product consistency.
For example, the Exact Mixing EX Continuous Mixer, which specializes in creating dough for crackers, pretzels, and pie crusts, to name just a few products, produces consistent dough for all baked goods. Your commercial bakery business can mix baked goods that have a wide range of moisture requirements, while reducing the amount of time it takes to bring your products to the marketplace. The EX Continuous Mixer generates dough to meet your production needs, from 50 kg per hour up to as much as 10,000 kg an hour. Our precise measuring systems create dough that contains ingredients that fall within the plus or minus 0.25 percent range of accuracy.
What Are the Other Advantages of Exact Mixing Continuous Mixers?
After using one of our continuous mixers to produce raw baked goods, you should immediately discover why batch mixing may become an obsolete process. If you have struggled to produce dough with consistent hydration, generating one order of dough using the continuous mixing method should convince you that evenly distributed dough hydration is an achievable goal. The continuous mixing process creates a raw baked product that is consistent in size, weight, and texture. If a recipe calls for several minor ingredients, one of the industrial bakery mixers used for Swiss customers does a much better job of incorporating the ingredients.
On the business side of the equation, each of the continuous mixers offered by Exact Mixing offers high production rates to fulfill large orders from customers. Our machines require less labor and energy to produce the same products delivered by batch mixers. If you receive an order that requires different specifications, Exact Mixing has developed the technology to allow for quick and simple transitions from one set of specifications to another set of specifications.
Discover why the industrial mixers offered by Exact Mixing in Switzerland are the best option for your bakery by submitting the short online form or by calling us at 610-693-5816.
