Are you satisfied with the performance of your batch mixing systems? As the standard for industrial dough mixers for decades, batch mixers adequately meet the production quotas established by commercial bakeries. However, loss-in-weight feeder manufacturers for industrial bakery mixing do much more than “adequately” help our customers meet production quotas. Our line of five continuous mixing systems outperforms batch mixers in virtually every product performance category.
Exact Mixing introduced the first continuous mixing system in 1994 in response to the feedback we received from bakery owners and operators that they wanted machines that could quickly ramp up production rates. After watching our machines in action, continuous mixing systems became the most popular type of industrial dough mixers.
Why Are Continuous Mixers More Popular Than Batch Mixers?
Batch mixers cost less to produce than the cost of manufacturing continuous mixers. However, the initial cost savings of installing batch mixers quickly dissipate for several reasons.
The continuous mixing systems designed and manufactured by the engineers at Exact Mixing operate on automated technology. Automation delivers several cost-saving benefits, starting with accurately measuring dry ingredients for every dough recipe. Our proprietary self-correcting systems reduce the amount of food waste that is associated with over-portioning. The clamshell design of our mixing chambers also helps reduce food waste, which decreases food costs.
Automation ensures the development stage of the dough-blending process forms dough that remains consistent in size, shape, weight, and texture. As you know, dough that varies in specifications cannot be used because of an inconsistent appearance. The automated operation of our line of continuous mixing systems also prevents the development of unsightly surface imperfections such as cracks and holes.
The engineers at Exact Mixing are known for implementing innovative solutions to complex dough-mixing problems. One example is that we design our continuous mixing systems to include gravimetric Loss-in-Weight Technology, which produces precise and uninterrupted measurements of dry ingredients. The Loss-In-Weight feeder receives a set point from the automated control system, which returns the process value to the Loss-In-Weight feeder. Automated monitors compare and record the two values consisting of the set point and actual value. In most cases, the two values are identical, but if any differences occur, the system automatically notifies an operator to conduct an investigation.
Learn more about the five continuous mixing systems incorporating Loss-In-Weight Technology.
- HDX Continuous Mixer
- LDX Continuous Mixer
- FX Continuous Mixer
- EX Continuous Mixer
- MX Continuous Mixer
Receive Superior Customer Support From Exact Mixing
To learn more about how our Loss-In-Weight technology helps our customers accurately measure dough ingredients, we recommend visiting the Reading Bakery Science & Innovation Center in Sinking Spring, Pennsylvania, to see a live demonstration of the five continuous mixing systems. The six-step demonstration process shows the many benefits of our continuous mixing systems on a pilot-scale level that uses your ingredients and follows your dough-blending recipes.
We dedicate an area to each of our continuous mixer models, which also includes gravimetric dry feeders, mass flow liquid systems, a horizontal dry blender, and an automated bulk handling system. Guests at the Reading Bakery Science & Innovation Center work with our engineers to test each machine and dough-processing technique and develop new products for market samples.
Discover how Loss-In-Weight manufacturers for industrial bakery mixing can help grow your business by saving your spot at the next live demonstration. You can reach Exact Mixing by calling our headquarters at 610-693-5816 or submitting the short form on our website.
