A longstanding debate concerning pizza revolves around the question, “What is the more critical factor in determining a pizza’s popularity, the crust or the ingredients.? Pizzas are defined by the region they came from, which typically depends on the type of crust. For example, in the United States, Chicago deep dish pizza highlights a thick, rich crust, while New York-style pizzas come with thin, flaky crusts. Although there are several types of pizza crusts, one thing remains the same for all of them.
Baking pizza crusts can be challenging.
In 1994, Exact Mixing introduced continuous mixing systems to improve the dough-blending process for all baked goods, including pizza crusts. As production line mixing equipment suppliers for pizza bases, Exact Mixing works closely with customers to ensure they get the most out of our machines. Our customer support program is unmatched by any of our competitors for its commitment to helping bakeries increase production yields while lowering operating costs.
What Are the Prominent Features of a Continuous Mixing System?
The continuous mixing systems developed by the engineers at Exact Mixing offer several prominent features. Automated technology delivers several benefits, such as the constant control and monitoring of ingredient measurements. High efficiency in kneading intensity and dough development prevents our machines from generating too much heat. We have invented a self-emptying and integrated CIP system and use open-source software and a graphical operator interface to streamline the dough-blending process. Our engineers have devised three designs to match different types of space requirements.
Which Continuous Mixing System is Perfect for Making Pizza Crust Dough?
Exact Mixing designs and manufactures five continuous mixer models.
The MX Continuous Mixer is the perfect continuous mixing system for making pizza crust dough. It is designed with a twin-screw mixing blade. This machine is also the preferred continuous mixer for blending the dough that forms baked goods such as cookies and pretzels. Solid fat blends into the dry ingredients to enrich the texture without the twin-screw blade producing excessive heat. You can increase the production levels of the MX Continuous Mixer to 8,000 kg an hour.
Because of their digestive health benefits, wheat-based snacks have quickly soared in popularity. The EX Continuous Mixer’s simplicity yet effectiveness makes it the right machine to form the dough used for wheat-based crackers. A single screw mixing blade gently needs the delicate dough to develop fully to prevent surface imperfections like cracks and lumps. Production rates for this machine run as high as 7,500 kg per hour.
Small quantities of atomized liquids attach to large amounts of hygroscopic powders, allowing the FX Continuous Mixer to create the dough to make fabricated corn and potato chips—production rates for this machine range from 100 kg to 1,250 an hour.
Thick baked goods require dough development at high production rates, which the HDX Continuous Mixer achieves by exceeding 10,000 kg per hour. This machine develops the dough that forms baked goods such as buns, bread, and English muffins.
The HDX Continuous Mixer specializes in completing dough recipes in which flour is the last dry ingredient added before the development stage. You can reach a production rate of 9,000 an hour with this machine.
As a production line equipment supplier for pizza bases, Exact Mixing is here to help your bakery meet its production goals. Learn more by submitting the Contact form or calling 610-693-5816.
