Is your commercial bakery considering adding a mixer to your system? At Exact Mixing, we have helped dozens of businesses install inline high-shear continuous mixing equipment for bakeries.
Batch mixers once dominated the industry. After Exact Mixing introduced the continuous mixing process, many industrial bakeries began retrofitting their operations to install our inline high-shear continuous mixing equipment. Fourteen years after we introduced our first continuous mixer model, Reading Bakery Systems added Exact Mixing to its lineup of businesses. The support of Reading Bakery Systems allowed Exact Mixing to take continuous mixing engineering to the next level.
Why Do Continuous Mixers Get Better Results Than Batch Mixers?
There are several reasons why continuous mixers outperform batch mixers. The short answer is as the name implies, continuous mixing systems constantly feed the ingredients used to process dough into our machines. Our customers enjoy much higher yields than the businesses that install batch mixers, which must process one production order before starting the next production order. The longer answer includes several reasons why continuous mixing systems are better than batch mixers.
First, continuous mixing systems are fully automated, which means your business saves money on both food and labor costs. Full automation dramatically reduces food waste, as well as eliminates the need to schedule employees to monitor our automated, self-correcting systems. Second, the clamshell design of our continuous mixing systems prevents costly food contamination. Third, our continuous mixing systems have the versatility to process batches of dough as low as 50 kg an hour to as high as more than 10,000 kg per hour.
We offer continuous mixing solutions for a wide variety of products.
What Are the Continuous Mixing Systems Offered by Exact Mixing?
Exact Mixing offers five continuous mixing models. The installation of all five continuous mixing systems at your commercial bakery will take care of all your dough production needs.
One of the most difficult dough recipes to complete involves blending dry ingredients with the lowest possible viscosity powders. The EX Continuous Mixer accomplishes this dough production goal by creating thin, wheat-based snacks.
If your commercial bakery produces a wide variety of dough recipes, then the MX Continuous Mixer might be the right machine for your business. The MX Continuous Mixer blends the dry and wet ingredients used to form the dough for cookies, pretzels, and pizza crusts.
Recipes that call for hydroscopic powders to absorb moisture are the perfect recipes to use the FX Continuous Mixer. This machine is especially effective at creating dehydrated potato flakes that eventually turn into mashed potatoes. The FX Continuous Mixer gently raises atomized moisture particles for the dehydrated flakes to absorb.
This machine is ideal for businesses that need to quickly ramp up production orders for dough recipes that form baked goods such as rolls, bread, and hamburger buns. Our engineers designed the HDX Continuous Mixer to ramp up dough production quickly, without generating excessive heat.
Another difficult dough recipe requires the addition of flour as the last dry ingredient before moisture blends to form the raw dough that is ready for the development stage. This type of delicate recipe requires a machine that gently blends flour as the last ingredient to form dough for a wide range of cookie recipes. The LDX Continuous Mixer blends all ingredients with fat to thicken the base.
Learn more about our inline high-shear continuous mixing equipment for bakeries by submitting the online form or by calling 610-693-5819.
