In 1994, Exact Mixing started manufacturing a new dough-blending system that irrevocably changed the industry. Before 1994, batch-mixing systems dominated the dough-processing equipment market. Batch mixers did an adequate job of meeting customer demand, but the new kid on the block processed dough much faster. Continuous mixers also helped commercial bakeries reduce operating costs.
A little more than ten years later, Reading Bakery Systems purchased Exact Mixing, and as they say, the rest is history.
How Do Continuous Mixers Outperform Batch Mixers?
As the name implies, batch mixers load, blend, and discharge dough recipes before another batch starts the process all over again. If a recipe takes 15 minutes to move through a batch mixing system, the bakery must wait 15 minutes to begin blending dough for another recipe. On the other hand, continuous mixing constantly measures, feeds, and develops dough recipes. Commercial bakeries that install the industrial bakery production equipment designed and manufactured by Exact Mixing generate much higher yields to meet robust customer demand.
However, higher production yields are not the only benefits commercial bakeries enjoy by installing continuous mixers. Because of automated technology, continuous mixing systems create a dough that remains consistent in size, shape, weight, and texture. The clamshell design of the mixing chambers allows for super-fast changeover times, contributing to higher production yields. One mixing chamber automatically feeds multiple lines and evenly hydrates dough to ensure the correct integration of dry ingredients.
What Types of Continuous Mixing Systems Does Exact Mixing Offer?
Exact Mixing designs and manufactures five continuous mixer models that handle every type of dough-blending recipe.
Thick baked goods, such as buns, bread, and rolls, require the addition of considerable moisture into high-absorption dough. The HDX Continuous Mixer is explicitly designed to complete this type of dough recipe.
Dough recipes that require adding flour as the last dry ingredient before feeding a recipe into a mixing chamber benefit from installing the LDX Continuous Mixer. Dry ingredients blend together during the creme-up stage before special mixing ingredients add fat to a dough recipe. Then, flour joins the other dry ingredients just before the start of the development stage.
Exact Mixing engineers designed the EX Continuous Mixer to mix dry ingredients to form low-absorption, fully-developed dough. A little moisture is needed to create a dough that develops into baked goods like bagels and pocket sandwiches.
One of the most challenging dough recipes involves turning hydroscopic powders into fabricated corn and potato chips. The FX Continuous Mixer flawlessly lifts atomized liquids to distribute evenly over hydroscopic powder to create chips with a consistent shape and texture.
As a highly versatile dough blending machine, the MX Continuous Mixer quickly combines dry ingredients to create a uniform mixture in a machine that never generates excessive heat. This machine completes dough recipes for baked goods such as snacks, pretzels, and cookies.
Change the Way Your Commercial Bakery Processes Dough
Exact Mixing offers five continuous mixing systems that vary in production volumes from as low as 50 kg an hour to more than 10,000 kg per hour. Our industrial bakery production equipment allows your business to reduce labor costs because of the automated features incorporated into every step of the dough-blending process.
Discover why commercial bakeries have changed the way they process dough. You can reach Exact Mixing by submitting the convenient online form or calling our headquarters at 610-693-5816.
