When you need consistent, repeatable dough, every time, consider an Exact continuous mixer from Reading Bakery Systems. Continuous mixing eliminates dough variations and may be an ideal alternative to batch mixing for your operation.
Reading Bakery Systems is a leading manufacturer of bakery equipment. Headquartered in Robesonia, Pennsylvania, our goal is to help customers around the world meet their production challenges and take their snack, cookie, cracker, biscuit, pretzel, and pet treat operations to the next level.
Continuous Mixing Technology
Batch mixing has been the mixing method in the bakery industry for many years. However, newer technologies developed over the last 20 years have made it possible to produce as much as 20,000 pounds of dough per hour on an as-needed basis with the help of modern bulk handling, metering and mixing technologies. Continuous mixing can now accurately deliver raw materials to the mixer at rates high enough to meet the demand of the mixing process.
Advantages of today’s continuous mixing systems include:
- produces large quantities of uniform dough
- eliminates undesirable dough variations from batch to batch
- more accurate recipe control
- dough production rates from 100 to 10,000 kg/hour
- more compact; requires less space
- improved food safety; dough is never exposed to the environment
- operation can be automated, reducing labor costs
Continuous Mixers
The Exact EX Continuous Mixer is ideal for the gentle kneading of wheat-based products, such as pretzels, pizza, sweet goods, crackers, and for most wheat based dough but the lowest viscosity powder/liquid mixtures. It uniformly mixes products with a variety of dough moisture levels, including low moisture, stiff products.
The FX Continuous Mixer is designed to distribute small amounts of moisture evenly into large amounts of powder. This is accomplished by lifting the powder into atomized liquids. This mixer is ideal for hydroscopic powders such as potato flakes used to make fabricated potato chips or any other low moisture mixtures.
The HDX or High Development Continuous Mixer is ideal for ultra-high absorption doughs, such as buns, breads, English muffins and similar products. It is designed to first mix all ingredients into a uniform mass with a twin screw mixer and, in a separate section, knead the dough to the proper development level with a single screw mixer, all at low temperatures.
If you produce cookies or another product that requires ingredients to be blended before flour is added, the LDX Continuous Mixer is the ideal two-stage mixer. All minor ingredients and some of the required flour are combined in the first mixing stage, and special mixing elements cut in the fat. In the final stage, the remaining flour is added to create the final dough.
Our most versatile mixer is the Exact MX Continuous Mixer. The twin shaft design makes it ideal for mixing fat/sugar mixtures, batters, fillings, high solids slurries and some doughs. It is often used as the first stage mixer in multi-stage operations.
If you would like to explore our innovative equipment or find out how a continuous mixer could improve your process, consider working with our team in the Reading Bakery Systems Science & Innovation Center, where you can test the latest new machinery and processing techniques, duplicate conditions you might encounter in full-scale production, change and test ingredients in your products, and develop new products.
Call us at (01) 610-693-5816 or click here to contact us online to learn more about the world’s most advanced commercial baking systems.