Timing is everything for commercial bakeries.
The goal of your business is to process as much dough in as little time as possible. For decades leading up to 1994, batch mixers represented the dough-processing standard for industrial bakeries. Batch mixers measure, feed, mix, and develop the wet and dry ingredients used to create the dough for baked goods ranging from thin crackers to thick loaves of bread. The problem with batch mixers is the machines must process an entire batch of dough before measuring and feeding the ingredients required to start a second batch.
For batch mixers, timing is not everything.
Let’s say your commercial bakery needs to process a dough recipe that takes 30 minutes to complete. You have to wait until the development stage finishes before you can start working on another dough recipe. This means that you lose 30 minutes of productivity because batch mixers process dough one batch at a time. There has got to be a better way to process dough.
In 1994, Exact Mixing changed the way commercial bakeries run their businesses. As part of the Reading Bakery Systems family of brands, Exact Mixing has discovered a dough-blending process for reducing mixing time with continuous mixing technology. Instead of one machine needed to complete all four stages of the mixing process, continuous mixing technology constantly measures and feeds the ingredients used to create raw dough recipes. All four stages of the dough mixing process operate at the same time to quadruple your commercial bakery’s production volume.
The best part is that because of automated continuous mixing technology, your business dramatically increases production volume while at the same time reducing operating costs.
What Are the 5 Models Used for Reducing Mixing with Continuous Mixing Technology?
The team of engineers at Exact Mixing has designed five machines for reducing mixing time with continuous mixing technology. By installing all five continuous mixing systems, your commercial bakery can process any type of dough recipe.
The most versatile continuous mixing system in our lineup represents the perfect first-stage machine for processes that require the creme-up and pre-blend stages. It handles the processing of dough recipes for baked goods such as snacks, cookies, pretzels, and pizza crusts.
Our team of engineers designed the FX Continuous Mixer specifically to transform hydroscopic powders into fabricated corn and potato chips. Small amounts of moisture distribute evenly over large amounts of hydroscopic powder by lifting the powder into atomized liquids.
Processing dough for thin, wheat-based snacks requires a delicate touch, which is what the EX Continuous Mixer brings to the table. The EX gently mixes dough recipes without generating too much heat to ensure the structural integrity of raw dough products.
The LDX Continuous Mixer specializes in processing dough recipes that blend together all dry ingredients except flour, which is added right before the development stage. Every dry ingredient besides flour blends together with fat that is cut into a recipe, which increases the thickness of dough.
Thick dough recipes for baked goods like buns, bread, and rolls require a high level of development at low temperatures. The HDX Continuous Mixer achieves this by first blending dough into a uniform mass by using a twin-screw blade, before passing through the development stage that includes the use of a single-screw blade.
Learn more about reducing mixing time with continuous mixing technology by contacting Exact Mixing. You can reach us by submitting the convenient form found on our website or by calling our headquarters at 610-693-5816.
