Are you searching for low-shear mixing systems for bakery production? Do some of your dough recipes require a more gentle, less forceful mixing process? If your business uses batch mixers, you might experience inconsistent dough recipes because batch mixers are not known for gently mixing dough ingredients. Until 1994, bakeries only had one option for low-shear mixing systems for bakery production, and that option consisted of batch mixing systems. In 1994, Exact Mixing introduced a line of continuous mixers, with one, in particular, specializing in exerting less force than the force used for blending more traditional dough recipes.
Our low-shear continuous mixer features various blade designs to match your bakery’s mixing criteria for low-shear dough recipes. With the support of Reading Bakery Systems, Exact Mixing constantly implements innovative design changes to stay on top of low-shear dough mixing technology trends.
What is Hydrobond Technology?
Our five continuous mixing systems incorporate Hydrobond Technology into the dough-blending process. Hydrobond Technology combines a stream of dry ingredients that often includes flour with some form of liquid mixture without adding heat to the dough mixing process. The result is mixing unfolds on a particle-to-particle basis, based on the principle that mixing smaller amounts of wet and dry ingredients simultaneously represents a much more efficient process. Your bakery can optimize Hydrobond Technology with a pre-hydration system to blend flour and water in a holding tank. Our engineers design continuous mixers to allow for a holding tank to be retrofitted into existing systems.
Hydrobond Technology improves the efficiency of our line of continuous mixers. It permits you to install a shorter mixer, meaning your bakery has a smaller carbon footprint. You also benefit from lower energy and equipment maintenance costs.
Exact Mixing’s Low-Shear Continuous Mixing System for Bakery Production
Although Exact Mixing designs and manufactures five continuous mixing systems, the LDX Continuous Mixer offers low-shear mixing for bakery production.
Dough recipes that require flour to be added as the last dry ingredient before blending with water can be challenging to pull off unless you operate a machine that gently mixes dry and wet ingredients before the development stage. The low-shear LDX Continuous Mixer gently blends flour into all the other dry ingredients while not taking too much time to complete this phase of the dough recipe. The batch mixers claiming to gently knead flour with dry ingredients take a long time to fully incorporate flour into the dough recipes. The key to the success of the LDX Continuous Mixer is that it incorporates fat into the dry ingredients to speed up the gentle, low-shear dough-blending process.
Discover the Best Way to Mix Dough Ingredients
The low shear capability of the LDX Continuous Mixer is just one reason continuous mixing systems outperform batch mixing systems. As the name implies, continuous mixers constantly feed dry ingredients into a system, which significantly increases your dough output. Our fully automated machines allow you to reduce labor costs by not requiring employees to monitor the systems. The unique clamshell design on the mixing chamber reduces food waste and prevents cross-contamination.
Find out more about the low-shear LDX Continuous Mixer and the other four models we offer by calling our headquarters at 610-693-5819 or submitting the convenient form on our website.
