France is one of the most common destinations for industrial mixers, which are used to blend dough for a wide variety of baked goods. From delicate macarons to flaky croissants, France is home to some of the world’s most popular baked goods. The key for bakeries in the country is to find the right suppliers of industrial mixers in France.
Until 1994, the industrial mixers market in France was dominated by batch mixers. The reliable machines pumped out the dough for all the baked goods created in the country. Still, the machines quickly took a back seat to a new way of blending dough in 1994 when Exact Mixing introduced a new way of mixing dough ingredients called continuous mixing. Unlike batch mixers that process dough ingredients one recipe at a time, continuous mixing systems constantly complete each of the four stages of the dough blending process simultaneously.
The result is much higher production yields for continuous mixers, which helps French bakeries meet the high demand for native baked goods. In addition, automated technology ensures each of the four stages of the dough blending process flawlessly delivers, measures, mixes, and develops dry and wet ingredients to ensure each recipe meets quality specifications. Our engineers have designed the ingredient measuring systems to achieve accuracies that never deviate by more and less than 0.25 percent.
5 Industrial Mixers in France for Commercial Bakeries
Exact Mixing designs and manufactures five different continuous mixing systems, which generate production volumes ranging from as low as 50 kg an hour to more than 10,000 kg per hour.
Proprietary Hydrobond Technology is why the FX Continuous Mixer can lift small quantities of atomized liquids into large amounts of powder to create the dough used for fabricated corn and potato chips. This technology lifts moisture on a particle-by-particle basis to achieve optimal recipe accuracies.
Exact Mixing offers the most versatile industrial mixer in France, which is ideal for commercial bakeries to develop the dough used to form cookies, pretzels, cake batters, and pizza crusts. This machine works best for dough recipes that require the creme-up and pre-blend stages of the dough-mixing process.
Wheat-based food products-especially thins and crisps-have become highly popular because of their digestive health benefits. The EX Continuous Mixer meets the robust demand for wheat-based snacks by leveraging full automation to prevent the development of surface imperfections such as cracks. lumps, and troughs.
One of the most difficult dough recipes involves adding flour as the last dry ingredient before a batch enters the development stage. The engineers at Exact Mixing created the LDX Continuous Mixer to add flour at the precise moment when the dry ingredient should be added to certain dough recipes. Too much flour can produce a dough that is too thick for several types of French baked goods, like delicate pastries.
Dough recipes that require blending dry and wet ingredients for thick baked goods benefit from operating the HDX Continuous Mixer. This machine allows high-absorption dough to knead at very low temperatures to produce thick baked goods like buns, bread, hard rolls, and English muffins.
Exact Mixing provides unsurpassed support for our customers in France. Learn more about industrial mixers for commercial bakeries in France by calling our headquarters at 610-693-5816 or submitting the Contact form on the Exact Mixing website.
