Your commercial bakery walks a fine line between making money and swimming in a sea of red ink. The fine line between profit and loss got much thinner during the COVID-19 pandemic when many bakeries had to close or reduce operating hours. One of the most significant factors in walking the fine line between landing in the black or red involves optimizing mixing times with industrial mixing technology.
What exactly does this mean? For commercial bakeries, optimizing mixing times means increasing the rate of production while at the same time creating the highest quality of raw dough. Since 1994, Exact Mixing has mastered the science behind optimizing mixing times with industrial mixing technology. We help commercial bakeries get the most out of their financial investments by significantly reducing the time required to generate high-quality dough. With the economic and supply chain support provided by Reading Bakery Systems, Exact Mixing offers five continuous mixer models that outperform any batch mixing system on the market.
How Does Efficiency Optimize Mixing Times?
Efficiency is all about getting more out of less, which for commercial bakeries means processing more dough in less time. The engineers at Exact Mixing design dough mixing systems to include one mixer that feeds multiple lines. The result is a much higher throughput that increases the rates of production. Our automated, self-correcting machines reduce the number of workers you need to monitor the output of each recipe. Automation optimizes mixing times and helps commercial bakeries save money on energy costs.
Our user-friendly interface control panel design and easy-to-understand instructions also optimize mixing times by decreasing the number of operational errors. This includes discovering how to make quick changeovers.
5 Continuous Mixers That Optimize Mixing Times
Exact Mixing engineers have designed five continuous mixer models that optimize mixing times.
With a wide variety of production rates between 50 kg and 10,000 kg an hour, the EX Continuous Mixer is the ideal machine for creating stiff, low-absorption, wheat-based dough for bagels, crackers, and pretzels. The EX uniformly blends ingredients working with different moisture levels.
Considered our most versatile continuous mixing system, the MX is the machine to use for baked goods like snacks, cookies, batters, and icings. This machine optimizes mixing times at rates from 500 kg to more than 6,000 kg per hour. It is the perfect mixer for dough-blending processes that require the creme-up and pre-blend stages.
Some dough recipes call for below-average production rates, but your commercial bakery must still optimize mixing times. The FX Continuous Mixer optimizes mixing times for recipe production rates between 100 and 1,250 kg an hour. This machine adds moisture to hydroscopic powders that form fabricated corn and potato chips.
As the prototype machine for blending the dough used to form baked goods such as cookies, the LDX Continuous Mixer works for any application that requires every ingredient to be mixed before the last stage of development when flour is added to a recipe. Production rates for this machine vary from 1,500 kg to 7,500 kg per hour.
Considered a high-development continuous mixer, the HDX thoroughly mixes dough ingredients at below-average temperatures. This machine is designed for dough recipes that call for high moisture absorption at production rates that can exceed 10,000 kg an hour.
Learn more about how your commercial bakery can optimize mixing times with Exact Mixing’s industrial mixing technology by submitting the Contact Form or calling us at 610-693-5816.
