Batch mixers operate on the principle that every step of the dough-mixing process must finish before another production order can move through the system. This means a dough recipe must complete the feeding, measuring, blending, and development stages before your bakery can start another batch. It is a time-consuming process that limits how much product your commercial bakery can churn out each day. For dough recipes that create thick baked goods, the batch mixing process does not make the grade for commercial bakeries. What your bakery needs is intense mixing equipment for products requiring high-energy mixing.
In 1994, Exact Mixing revolutionized the industrial baking industry with the introduction of continuous mixing systems. These systems, unlike batch mixers, allow for a seamless, uninterrupted production process. As the name suggests, continuous mixers constantly feed ingredients into a system, enabling your bakery to significantly increase production volumes. This is particularly beneficial for dough recipes that create thick baked goods, as the continuous mixing process is more efficient and time-saving. Your bakery can also benefit from our intense mixing equipment for products requiring high-energy mixing.
How Many Continuous Mixing Systems Does Exact Mixing Offer?
The engineers at Exact Mixing have designed five continuous mixer models, each specializing in developing different dough recipes. By increasing the number of dough recipes produced at your plant, your bakery can expand operations. Our machines include intense mixing equipment for products requiring high-energy mixing and reaching production rates exceeding 10,000 kg an hour.
Our engineers designed the HDX Continuous Mixer specifically to form the dough used to create the thickest baked goods, such as buns, bread, hard rolls, and English muffins. This machine blends dough ingredients at low temperatures by starting with a twin-screw blade before the blended dough recipes enter the development stage, which uses a single-screw blade for gentle kneading.
For dough recipes that require the addition of flour as the last dry ingredient, precision is key. The LDX Continuous Mixer ensures uniform kneading during development by cutting fat into the dry ingredients at the right time. This precision minimizes the risk of dough recipe failure, ensuring that your products maintain their texture and quality.
Proprietary Hydrobond Technology is the key to a dough recipe that transforms fine powders into fabricated corn and potato chips. To ensure accuracy, the FX Continuous Mixer combines small amounts of moisture with large quantities of hydroscopic powders on a particle-by-particle basis.
Our lineup’s most versatile continuous mixing system forms the dough to create baked goods like cookies, pretzels, and pizza crusts. This machine is the perfect continuous mixer to operate if a dough recipe calls for the pre-blend and creme-up stages. The MX Continuous Mixer generates less heat than other dough-blending systems, even though it is considered intense mixing equipment for products requiring high-energy mixing.
Wheat-based food products have surged in popularity because of their digestive health benefits. This means the EX Continuous Mixer has become the choice for bakeries that develop the dough used to form wheat-based snacks like thins and crisps. The EX Continuous Mixer develops uniform dough masses that remain consistent in size, shape, weight, and texture.
Learn more about intense mixing equipment for products requiring high-energy mixing by submitting the Contact form or calling 610-693-5816.
