Four stages define the dough mixing process. The first stage consists of sending dry ingredients to a location and then waiting for the second stage to start when each dry ingredient gets measured before further processing. During the third stage, the dry ingredients blend with a liquid such as water to prepare for the last stage of the dough blending process. The fourth stage involves kneading all ingredients to form the size, shape, weight, and texture called for in a dough recipe. The kneading of dough can be gentle for low-shear recipes or much more forceful to create thicker batches of dough.
Before 1994, each stage had to be finished before the next stage could start. Batch mixers dominated the dough-mixing industry until Exact Mixing introduced a line of continuous mixing systems in 1994.
When your bakery installs a continuous mixing system, each of the four stages of the dough-blending process constantly operates. This means your bakery can quickly ramp up production for large orders and rush orders. The Exact Mixing line of continuous mixers produces more high-quality dough in less time than batch mixers.
One reason Exact Mixing attracts new customers to our line of continuous mixers is the ability to manufacture more product in less time. Our engineers incorporate automated technology into each continuous mixer model. Automation delivers several benefits, including ensuring the accurate measurement of dry ingredients and kneading dough to the correct size, shape, weight, and texture. Accurately measuring dry ingredients helps your bakery lower food waste, corresponding to reduced food costs. Automation also means a much more efficient dough mixing process, which translates into a decrease in energy costs and, hence, a much lower carbon footprint for your bakery.
5 Continuous Mixing Systems
Since Exact Mixing started to compete with the manufacturers of batch mixers, our engineers have worked diligently to improve the performance of our five continuous mixing systems.
Because wheat-based snacks go easy on the digestive system, the EX Continuous Mixer has become a popular model for our customers. Dough gently kneads during the development stage without generating too much heat. Our engineers designed the EX Continuous Mixer to create the dough used to make crackers, pretzels, and even pet treats.
If your bakery follows dough recipes that call for industrial-strength kneading equipment, then the FX Continuous Mixer is the right machine for your business. This mixing system lifts hydroscopic powders into atomized liquids to form the dough used to bake fabricated corn and potato chips.
As Exact Mixing’s most versatile machine, the MX Continuous Mixer is best used for several types of baked goods. This mixing system is the perfect choice for bakeries that follow dough recipes that include the creme-up and pre-blended stages.
For recipes that call for developing dough at low temperatures, the HDX Continuous Mixer is the perfect option to produce super-high absorption dough for baked goods such as buns, rolls, and loaves of bread. Your commercial bakery can ramp up production rates for the HDX that exceed 10,000 kg per hour. A single-screw blade gently kneads dough during the development stage.
Some dough recipes require holding off on adding flour until every other dry ingredient has been mixed. The LDX Continuous Mixer is the ideal machine for completing this type of complicated dough recipe.
Exact Mixing provides unsurpassed support for our customers. Learn more about how to get the most out of our line of continuous mixing systems by submitting the Contact form or calling 610-693-5816.
