As the owner or one of the managers of a bakery, you understand the importance of installing the highest-performing machines to process dough for baked goods. Before 1994, batch mixing systems dominated the dough processing industry. When Exact Mixing started producing continuous mixers, bakeries moved away from batch mixing systems and instead exchanged batch mixers for continuous mixers. As a supplier of commercial bakery equipment, Exact Mixing has spent the past 30 years perfecting the continuous mixing process.
Why Should My Bakery Invest in Continuous Mixers?
Batch mixers complete the same four stages as continuous mixers. The most significant difference between the two dough processing machines concerns production rates. Batch mixing systems must complete each of the four dough processing stages before starting with another batch of dry ingredients that moves to the metering station. As the name implies, continuous mixers constantly send dry ingredients to the metering station to increase output for commercial bakeries.
Another advantage of continuous mixers is that our engineers have automated the four dough processing stages. This means you do not have to assign employees to monitor each stage because of the precise way each stage unfolds. For example, automation ensures the accurate measurement of dry ingredients before they blend with moisture. Your employees also do not have to monitor the development stage because automation ensures the proper kneading for each recipe.
What Are the Options for Continuous Mixing Systems?
From instant noodles to thick loaves of bread, your bakery can meet its production needs by installing one of Exact Mixing’s five continuous mixers.
The HDX Continuous Mixer forms a thick, uniform mass of dough by using a twin screw blade before the mass of dough is kneaded to the correct development level with a single screw blade. This machine is the right choice for bakeries that create buns, bread, and hard rolls.
Recipes such as cookie dough that require flour to be added as the last dry ingredient benefit from the operation of the LDX Continuous Mixer. Every dry ingredient blends during the creme-up phase before the system adds flour for the pre-blend phase.
The most delicate dough recipe involves blending hydroscopic powders to form the foundation for fabricated corn and potato chips. Before mixing the ingredients, this machine spreads small amounts of moisture over large quantities of hydroscopic powders.
As the most versatile machine in the Exact Mixing lineup, the MX Continuous Mixer develops a wide variety of dough used to form baked goods such as snacks, pretzels, and even cake icings. It produces highly developed dough at the lowest temperatures to prevent overheating.
Wheat-based snacks have surged in popularity in recent years due to the health benefits of wheat. To respond to the growing demand for these snacks, our engineers designed the EX Continuous Mixer, which operates with moisture levels ranging from very low to very high.
Learn More About Continuous Mixing
Which of the five continuous mixing systems is right for your bakery? As the supplier of commercial bakery equipment, Exact Mixing invites you to attend a live demonstration of our five continuous mixer models to find out. We hold live demonstrations of our machines at the Reading Bakery Science and Innovation Center in Sinking Spring, Pennsylvania.
Reserve your spot today by calling our headquarters at 610-693-5816 or submitting the form on our website.
