The dough-blending process consists of four distinct stages that, for batch mixers, require completion of each of the four stages before another batch of ingredients can move through the system. For many years, batch mixers represented the only types of dough-blending machines used by commercial bakeries worldwide. In 1994, Exact Mixing introduced a line of continuous mixers that have forever changed the way commercial bakeries produce the dough for a wide variety of baked goods, One of the most important contributions made by Exact Mixing concerns the design of industrial dough kneading and handling equipment.
Why Do Continuous Mixers Outperform Batch Mixers?
If we had to choose one word that defines the superiority of continuous mixing systems over batch mixers, the word would be automation. Automated technology ensures each of the four stages of the dough blending process is performed flawlessly. Automation helps improve the ingredient feeding process and precisely measures the dry and wet ingredients moved to the mixing stage. With automated technology, our industrial dough kneading and handling equipment exerts the correct force for each recipe to create a consistent dough in size, shape, weight, and texture.
Consistency is one of the most common characteristics your customers want to see in every finished dough product.
Proper Kneading for Wheat-Based Snacks
Our engineers design continuous mixers to address specific types of baked goods. The EX Continuous Mixer is the right industrial dough kneading and handling equipment for wheat-based snacks such as thins and crisps.
Wheat-based snacks have increased substantially in popularity due to the digestive benefits associated with consuming wheat. The EX Continuous Mixer keeps up with the robust demand for wheat-based snacks that require gentle kneading during the development stage to avoid the development of unsightly surface imperfections such as lumps, cracks, and troughs. Dough develops during the fourth and final kneading stage without generating too much heat.
Depending on the space available at your commercial bakery, you can set up the EX Continuous Mixer in several configurations.
What Other Options Do I Have for Continuous Mixing Systems?
Our dough blending machines can achieve production rates as low as 50 kg per hour to more than 10,000 kg per hour. The lower end of the production volumes is set for dough recipes that require gentle kneading. Each of the five continuous mixers designed and manufactured by Exact Mixing helps your business increase revenue while lowering operating costs.
Our lineup’s most versatile continuous mixer is perfect for the creme-up and pre-blend stages. This machine kneads the dough to create baked goods such as cookies, pretzels, cake batters, and pizza crusts.
Proprietary Hydrobond Technology is the key to removing complex dough recipes that create fabricated corn and potato chips. This technology lifts atomized liquids to combine with large quantities of powders on a particle-by-particle basis. Like wheat-based products, the FX Continuous gently kneads dough during development to prevent the thin chip cracking.
Precision is also critically important when a dough recipe requires adding flour before the development stage. The LDX Continuous Mixer flawlessly adds dough to ensure the full integration of dry ingredients.
Thick baked goods such as buns, bread, tortillas, and hard rolls benefit from operating the HDX Continuous Mixer. This machine generates considerable power to achieve optimal dough-blending results.
Call 610-693-5816 or submit the online Contact form to learn about continuous mixing systems.