Industrial Mixing Equipment for Gluten Free Products

A growing number of your customers have switched to a gluten-free diet because of reasons ranging from allergies to fighting the symptoms of celiac disease. Gluten is a protein found in wheat and several other types of grains. A gluten-free diet means consuming foods that contain no gluten, such as eggs, meat, fruits, and vegetables. It also means consuming processed foods, such as pasta, that do not contain gluten. Gluten acts as a binding or flavoring agent, meaning you can find it in foods you would not expect to contain gluten, like pizza and various baked goods.

For dough, you should invest in industrial mixing equipment for gluten-free products.

An Overview of Continuous Mixers

Before 1994, batch mixers represented the standard for dough-blending machines. Batch mixers process dough through the four mixing stages, one stage at a time, until a batch finishes the development stage. A batch mixer must complete all four stages before starting another batch at the feeding stage. For example, if a dough recipe takes 15 minutes to finish all four stages of the dough-blending process, a second batch cannot begin until the 15 minutes are up. This type of dough-blending process makes it difficult to complete large production orders.

The founders of Exact Mixing noticed this operational issue, which led to the design of five continuous mixing systems. As the name suggests, continuous mixers constantly feed, measure, mix, and develop dough ingredients simultaneously. This means your bakery can double, triple, and even quadruple the production volumes generated by batch mixers. With the incorporation of automated technology, continuous mixers ramp up production volumes while lowering operational costs.

What Advantages Do Continuous Mixers Have Over Batch Mixers?

Automation is the key for our machines to ramp up production and lower operational costs. However, automation also plays a role in using industrial bakery equipment for gluten-free products.

Automated technology plays a pivotal role in monitoring the performance of each continuous mixing system. This is a critical point for gluten-free recipes. Automation allows for quick changeovers of components, an essential part of keeping dough products gluten-free. Complete component changeovers prevent gluten from entering a batch of dough. Automated monitoring also prevents the cross-contamination of dough ingredients. If one dough recipe includes gluten, the machine used to complete the recipe must not taint another batch of a dough recipe that calls for no gluten.

Ensuring gluten-free recipes is just one advantage of operating continuous mixers. These machines can also ramp up production volumes quickly, such as going from 5,000 kg an hour to more than 10,000 kg per hour in just a matter of a few seconds. Quickly ramping up production volumes allows your commercial bakery to adjust on the fly whenever a customer changes a production order. Continuous mixing systems consume less energy than their batch mixer counterparts. The result is lower energy bills and your bakery leaving behind a much smaller carbon footprint.

Learn More About Industrial Mixing Equipment for Gluten-Free Products

If your commercial bakery completes gluten-free dough products, we recommend contacting Exact Mixing to receive advice on how to incorporate industrial mixing equipment for gluten-free products into your operations. Spend time reviewing each industrial mixing equipment for gluten-free products designed and manufactured by Exact Mixing to get an idea of which model best fits your bakery.