What type of industrial dough mixers does your commercial bakery use to create baked goods?
Before 1994, batch mixers represented the only answer to this question. Batch mixing systems dominated the dough-processing industry, but much has changed since 1994 when Exact Mixing introduced a revolutionary way to process raw dough. Almost a decade later, continuous mixing systems began to take over the dough-processing equipment market when Exact Mixing received the infusion of capital that it needed to expand operations. Our collaboration with Reading Bakery Systems has allowed us to design and manufacture five continuous mixer models that address every type of dough-processing recipe for baked goods.
What Are the Advantages of Operating Continuous Industrial Dough Mixers?
Automated technology is the primary reason why continuous industrial dough mixers outperform batch mixing systems. Four stages, which are measuring, feeding, mixing, and developing the ingredients for dough recipes, are all completed by using automated technology. Automation not only dramatically speeds up production rates, but it quickens the production process without increasing costs, In fact, automation for continuous industrial dough mixers reduces costs by closely monitoring each order to ensure optimal savings. Your commercial bakery saves money by reassigning employees, as well as enjoys lower energy and equipment maintenance costs because of the reduction of the heat generated to complete each dough recipe.
Higher production yields while lowering costs is a huge competitive advantage that continuous mixers have over batch mixers.
What Are the 5 Industrial Dough Mixers Offered by Exact Mixing?
Our goal has always been to meet every production need for commercial bakeries. Exact Mixing has achieved that lofty goal by designing and manufacturing five industrial dough mixers.
Cookies represent one of the highest-volume types of baked goods produced by commercial bakeries. The LDX Continuous Mixer is highly capable of handling high-volume production orders, especially for recipes that call for flour to be added as the last dry ingredient. Every dry ingredient except flour blends together during the creme-up stage, which unfolds right before the development stage of the dough-blending process.
Our engineers designed the HDX Continuous Mixer to handle dough recipes that require a high level of moisture absorption, such as thick baked goods like bread, rolls, and hamburger buns. This machine thoroughly develops dough to prevent surface imperfections such as cracks and lumps.
It takes the right machine to create the dough used to make thin baked goods such as rice crisps and baked potato chips. We designed the FX Continuous Mixer to complete dough recipes for thin snacks. Our automated technology ensures each recipe achieves the critical moisture level required to develop consistent texture.
The most versatile of our industrial dough mixers is ideal for a wide variety of baked goods, including muffins, cookies, and pretzels. This machine adds dry ingredients that quickly blend into solid fat, which guarantees the development of consistent dough without generating too much heat.
Wheat-based dough recipes benefit from using the FX Continuous Mixer. Specifically designed and manufactured for low-to-mid moisture absorption recipes, the EX creates dough for baked goods like crackers, pizza crusts, and pocket sandwiches.
Exact Mixing Offers the Most Customer Support
Exact Mixing is known for providing the most extensive customer support. We make sure your commercial bakery is fitted with the right type of continuous mixer, as well as oversee the entire installation process. A team of engineers visits onsite to test each of our industrial dough mixers, as well as ensure each machine achieves optimal performance.
Discover why our line of industrial dough mixers will excel at meeting your commercial bakery’s production goals by submitting the short Contact form or by calling 610-693-5816.
