Industrial bakery mixing technology plays a huge role in determining the performance of dough-blending systems. At Exact Mixing, our team of engineers has worked on improving industrial bakery mixing technology since 1994.
Commercial bakeries completed dough recipes with batch mixers before the first continuous mixer left an assembly line. Although the machines produce dough, they do not efficiently complete the dough-mixing process. The result is much higher operating costs and an inferior product compared to the dough produced by continuous mixing systems.
Continuous and batch mixing systems operate on two completely different principles. With a batch mixing system, your commercial bakery has to wait to complete all four stages of the dough mixing process before starting another production order. As the name implies, continuous mixing systems constantly feed ingredients to reach the measurement stage before ingredients are blended for thorough development.
Why Should Your Bakery Install Continuous Mixers?
During an era of economic turmoil caused by the COVID-19 pandemic and constant supply chain disruptions, your commercial bakery benefits from industrial bakery mixing technology that helps lower operating costs. Fully automated continuous mixers result in lower operating costs in several ways.
First, fully automated continuous mixing systems monitor performance without your bakery needing to assign workers to manual performance monitoring. You can reassign employees to handle other responsibilities, which lowers labor costs. Second, full automation ensures optimal energy consumption, reducing costly energy bills and lowering your bakery’s carbon footprint. Third, your commercial bakery experiences much less food waste because fully automated continuous mixers accurately measure ingredients for every type of dough recipe.
How Does Hydrobond Technology Impact Performance?
Several critical moments define the success of a dough-mixing system. From moving dry ingredients quickly to gently kneading dough for sale to your customers, continuous mixers represent the best machine to get through the most challenging stages. However, the most critical moment of the dough-blending process unfolds when a recipe calls for adding moisture to dry ingredients. This is the point of the dough-mixing process when continuous mixing systems excel.
If a dough-mixing system does not properly blend dry and wet ingredients, the result typically is dough that contains unsightly lumps and surface imperfections. By incorporating proprietary Hydrobond Technology into our line of continuous mixers, the engineers at Exact Mixing ensure your commercial bakery adds moisture evenly over large quantities of dry ingredients. Instead of receiving unsightly batches of dough, your customers receive products that remain consistent in size, shape, weight, and texture.
Hydrobond Technology combines dry and wet ingredients on a particle-to-particle basis. This industrial bakery mixing technology operates on the principle that combining moisture and dry ingredients once during the dough-mixing process results in a much more efficient system that produces uniform dough masses ready for development. Exact Mixing has mastered a technology that uses pre-hydration to mix flour into recipes that send water directly into a brew holding tank.
How Do I Know Which Continuous Mixer is Right for My Commercial Bakery?
Exact Mixing offers live demonstrations of each continuous mixing system at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania. In addition to watching each continuous model in action, you get to spend time with a team of engineers to receive answers to questions that help determine which continuous mixer model is the right machine for your commercial bakery. You also have an opportunity to learn more about our industrial bakery mixing technology, which includes proprietary Hydrobond Technology.
Book a live demonstration today by submitting the short form on our website or calling our headquarters at 610-693-5816.
