After a sharp decline in dough production caused by the COVID-19 pandemic, your bakery is ready to ramp up production quickly to meet a strong surge in demand. This requires a substantial investment in the equipment you need to complete several different types of dough. One of the most essential factors in determining whether your bakery installs the correct type of dough-blending equipment concerns the compatibility of a dough-mixing system with downstream machines such as ovens, sheeters, and laminators. One of the many benefits of continuous mixing is how the dough-mixing systems fit perfectly with the downstream equipment used by commercial bakeries.
Introduced by Exact Mixing in 1994, continuous mixing systems deliver several additional benefits for industrial bakeries.
What Are the Benefits of Continuous Mixing in Commercial Bakeries?
The continuous mixing systems offered by Exact Mixing constantly feed accurately measured dry ingredients into a system that generates much more dough than the dough generated by batch mixers. This is a significant benefit for bakeries planning to ramp up production. One of our continuous mixers can generate dough that exceeds production rates of more than 10,000 kg/hour. Our fully automated continuous mixing systems dramatically reduce the amount of food waste by accurately measuring every dry ingredient called for in a dough recipe. Automation also allows your bakery to reassign workers to other plant tasks besides monitoring the performance of a dough-blending system.
Our line of five continuous mixers produces a steady flow of dough that is consistent in size, shape, weight, and texture from the first batch to the last batch of the day. Quick and simple changeovers allow your commercial bakery to complete several production orders within the same shift. Proprietary Hydrobond Technology evenly hydrates dry ingredients without your bakery investing in additional dough-blending equipment. One of the most significant benefits of continuous mixing in commercial bakeries is the clamshell design of the mixing chamber, which prevents internal and external sources from contaminating dry ingredients.
What Are the Five Types of Continuous Mixers Offered by Exact Mixing?
The engineers at Exact Mixing have designed five continuous mixer models to complete every type of dough recipe.
Bakeries that require production capacity to complete different types of dough recipes should consider installing more than one MX continuous mixing system. This machine blends dry and wet ingredients to complete dough recipes for baked goods such as snacks, cookies, pretzels, and pizza crusts.
Designed to mix dry and wet ingredients for the lowest quantities of liquid mixtures and viscosity powders, the EX continuous mixer is perfect for creating the dough to form thin, wheat-based snacks.
One of the most challenging dough recipes involves turning dehydrated powders into the dough that forms the foundation for fabricated corn and potato chips. The FX continuous mixer distributes small quantities of moisture into large batches of hydroscopic powders.
The most significant issue with batch mixers is that the machines generate excessive heat. That is not the case with the HDX Continuous Mixer, which completes dough recipes for diverse products like buns, bread, rolls, Tortillas, and English muffins.
Recipes that call for adding flour just before the development stage of the dough-blending process are the right types of recipes for the LDX continuous mixer to handle. Designed for creating the dough used for a wide variety of cookies, this machine cuts fat into dry ingredients to add flavor to different recipes.
To learn more about the many benefits of continuous mixing in commercial bakeries, submit the online form or call 610-693-5819.