From thin, crunchy snacks in a bag to large, warm treats sold at sporting events, pretzels represent one of the more iconic foods consumed in the United States and worldwide. If your commercial bakery mixes the ingredients used to create the dough for pretzels, you understand the logistical issues that often arise during production. Fortunately, Exact Mixing has developed a mixing system that accounts for the role salt plays in forming the dough that eventually morphs into the wildly popular snack.
Founded in 1994, Exact Mixing offers industrial mixing equipment for pretzel production. Similar to the process completed by batch mixers, our line of continuous mixers blends dough in four distinct stages. First, our machines deliver dry ingredients to a station for measurement. Second, our line of continuous mixers accurately measures each dry ingredient before moisture is added to complete the measurement stage. Third, the ingredients blend together to form the dough that is ready for development. Fourth, the development stage gently kneads the mixed ingredients to create a dough that is consistent in size, shape, weight, and texture.
One of the most difficult challenges for making the pretzel dough concerns hydrating dry ingredients with a significant amount of salt.
Why Your Bakery Should Consider Continuous Mixers for Pretzels
Automation is the key factor separating the performance of continuous mixing systems from batch mixing systems. A fully automated continuous mixing system gives your commercial bakery much more flexibility in assigning workers to job responsibilities. Your bakery saves money on labor costs by not assigning employees to monitor the dough-mixing process. Since you may have to fulfill different production orders for pretzels, fast and simple changeovers for continuous mixers save your bakery time and money.
Our continuous mixing systems’ clamshell design prevents internal and external contaminants from tainting pretzel recipes. Our unique design for continuous mixing systems also dramatically reduces the amount of food waste, which in turn decreases your food costs. How does your bakery account for salt in pretzel recipes? The answer is by leveraging Hydrobond Technology, a proprietary technology developed by the engineers at Exact Mixing. Hydrobond Technology evenly distributes moisture into dry ingredients to ensure salt does not absorb too much moisture. The absorption of too much moisture can cause sections of blended dough ingredients to collapse.
Which Continuous Mixing System Works Best for Pretzel Recipes?
Exact Mixing offers five continuous mixing models, each specializing in creating different types of dough. For pretzels of any size and shape, the MX continuous mixer is the right system for your commercial bakery. Our engineers designed this machine, especially for blending the solid, high-in-fat ingredients that are incorporated into different dough recipes. Recipes for completing the creme-up and pre-blend stages work best when MX continuous mixers handle the dough-blending process. In addition to forming the dough used to create pretzels, this machine is also the right choice for dough recipes that form the dough for cookies, muffins, and cake batters.
You can set production rates for the MX continuous mixer that range from 500 kg an hour to more than 6,000 kg per hour. This allows your commercial bakery to handle every dough production order for pretzels. Your commercial bakery can attach inclusion equipment at the exit of an MX continuous mixer to blend the ingredients that form dough without causing any damage to the other parts of the machine.
Discover the many advantages of using Exact Mixing’s industrial mixing equipment for pretzel production and why the MX continuous mixer is the right dough-processing option for your bakery by calling our headquarters at 610-693-5816 or submitting the online form.
