Is your bakery having a difficult time maximizing production yields? Do your batch mixers fall short of meeting production goals? Are your workers constantly repairing faulty batch mixer parts? If you are having trouble getting the most out of our current dough mixers, the time has come to consider installing continuous mixing systems for snack food production lines.
Since 1994, Exact Mixing has designed and manufactured a line of continuous mixing systems that help our customers generate much higher production yields while lowering operating costs. One of the keys to the success of our continuous mixing systems lies in the design of each machine. Our engineers have created a production flow with multiple lines feeding ingredients into the same mixing chamber. The result of the unique design is producing much more dough in less time.
Batch mixers try to emulate the timeless saying that “slow and steady wins the race.” However, in the dough-mixing business, the saying “fast and furious wins the race” is the business model. Batch mixers must complete one round of dough development before sending another batch of dry ingredients to the metering station. On the other hand, continuous mixing systems constantly feed ingredients to the metering station for instant processing through multiple lines.
What Are the 5 Continuous Mixing Systems for Snack Food Production Lines?
Our engineers have designed the prototypes for five continuous mixing systems to develop all types of dough recipes.
As a high-shear mixer, the FX Continuous Mixer works best for recipes where the dough requires a certain amount of moisture to retain the correct texture. With production rates ranging between 100 kg and 1,250 an hour, this machine is ideal for dough recipes that form the foundations for chips and crisps.
Our engineers designed the EX Continuous Mixer to process the ingredients for wheat-based dough recipes. A single crew mixer blade gently kneads low to mid-absorption dough to ensure consistent size, shape, weight, and texture. Production rates for this machine can exceed 7,500 kg per hour, which makes it perfect for handling large, last-minute orders.
The versatile MX Continuous Mixer operates a twin screw mixing blade to develop the dough used to make baked goods such as cookies, pretzels, and pizza crusts. This machine cuts fat into the dry ingredients to form a uniformly shaped dough with a rich texture. Your bakery can increase production yields to 8,000 kg an hour.
Super-high absorption dough, such as the dough that forms the foundation for baked goods like bread and hard rolls, benefits from processing through the HDX Continuous Mixer. At production rates between 1,500 kg and 10,000 kg per hour, this machine is also ideal for creating dough for hamburgers and hot dog buns.
One of the most challenging dough recipes to execute calls for flour to be the last dry ingredient added to the other dry ingredients. Timing is everything because flour should combine with the other dry ingredients right before all the dry ingredients enter the development stage of the dough-blending process. Production rates for this machine can reach more than 9,000 kg per hour.
Learn more about our five continuous mixing systems by attending a live demonstration at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania. Sign up today by submitting the short form or by calling 610-693-5816.
