Until 1994, batch mixers were the standard dough-mixing machines for commercial bakeries worldwide. This equipment offered bakeries a dependable way to meet customer orders. However, Exact Mixing shook up the world of mixing equipment for bakery production lines in 1994 by introducing continuous mixing systems. Industrial bakeries no longer had to settle for just “dependable” mixers. Instead, continuous mixers allowed bakeries to increase production volumes while not having to generate more costs during the dough-blending process.
Why Do Continuous Mixers Outperform Batch Mixers
Batch mixers operate on the principle that all four stages of the dough-blending process must be completed before another batch starts to move through a system. For large production orders, batch mixers can force bakeries to fall behind because of the delay in starting different batches. As the name implies, continuous mixing systems feed dough ingredients into machines to help bakeries meet large production orders. The result is more products fully developed for sales, which boosts revenue. On the cost side of the ledger sheet, automated technology helps bakeries reduce labor, energy, and materials costs.
What Are the 5 Continuous Mixers Designed by Exact Mixing?
Exact Mixing designs and manufactures five continuous mixing systems, with production volumes ranging from 50 kg to more than 10,000 kg per hour.
Versatility is the defining benefit of using the MX Continuous Mixer. You can blend dough ingredients to create baked goods as diverse as cookies, pretzels, icings, cake batters, and pizza crusts. This machine is ideal for dough recipes that call for both the pre-blend and creme-up stages. The MX Continuous Mixer produces a low level of heat, which helps your bakery save money on energy bills and lower its carbon footprint.
Creating the dough used to make fabricated corn and potato chips can be difficult because of the surface imperfections that sometimes develop. The engineers at Exact Mixing designed the FX Continuous Mixer to address this problem by incorporating Hydrobond Technology, which lifts atomized liquids to combine with hydroscopic powers on a particle-by-particle basis.
The EX Continuous Mixer is a specialized machine that produces dough that forms wheat-based snacks such as crisps and thins. This machine can develop uniform masses of dough with moisture levels ranging from very low to very high. Each batch of dough that leaves the EX Continuous Mixer remains consistent in size, shape, weight, and texture.
Suppose your bakery processes a dough recipe that requires flour to be added as the last dry ingredient before a batch enters the development stage. In that case, the LDX Continuous Mixer is the right machine to install. A precise measurement of flour added at the correct moment prevents the dough from developing troughs. This machine cuts fat into the dry ingredients to ensure a thorough kneading during the development stage of the dough-blending process.
Installing the HDX Continuous Mixer benefits thick dough recipes that create baked goods such as buns, bread, hard rolls, and English muffins. This machine blends dough ingredients at a low temperature using a twin-screw blade before sending a batch to the development stage, where a single-screw blade gently kneads the dough.
Find how the right mixing equipment for bakery production lines can enhance the performance of your commercial bakery by submitting the short Contact form or by calling 610-693-5816.