Batch mixing has been the mixing method in the bakery industry for many years, but continuous mixing offers a variety of benefits, such as its ability to improve the consistency of your finished products.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, relies upon more than 120 years of commercial baking experience to design and engineer state-of-the-art baking solutions to meet your production needs.
Exact Mixing – our primary mixer brand – is the global leader in continuous mixing technology and has made us an industry leader in the pretzel, baked snack, sweet goods, pet treat, bread and bun, pizza, tortilla, cookie and cracker industries.
Continuous Mixing vs Batch Mixing
Batch mixing is not precise and can lead to dough variations.Even if the dough is perfect when it leaves the batch mixer, changes often occur to the dough while it waits to be processed.This is known as the batch cycle. These variations can negatively affect the consistency of your finished products.
Continuous Mixing solves these problems by:
- Preventing undesirable variations from batch to batch
- Consistently dispersing ingredients
- Promoting even dough hydration
- Producing consistent finished weight, size and texture
- Producing large quantities of uniform dough
- Improving recipe control and repeatability
- Offering dough production rates of 50 to 10,000 kg/hour
- Eliminating chances of dough contamination
- Eliminating mixer loading errors
- Automating the process to use less labor and energy than batch mixing
- Achieving verifiable kill temperatures for non-baked products
Available Mixer Models
For Crackers, Bagels, Pizza, Pretzels, Pie Crust, Sweet Goods, Pet Treats
Exact Mixing offers the EX Continuous Mixer which is designed specifically for mixing low absorption, stiff, wheat-based dough. The thorough mixing action quickly develops a mass and evenly blends the leavening agents into the dough for a uniform piece size after the oven.
For Cookies & Other Products That Require 2-Stage Mixing
For products that require ingredients to be blended before adding most of the flour, the Exact LDX Continuous Mixer is an excellent choice. In the first mixing stage, all minor ingredients can be combined with some of the flour and the fat can be cut in. In the final stage, the remaining flour is added to create the final dough.
For Buns, Breads, Rolls, English Muffins, Tortillas
The HDX or High Development Continuous Mixer is ideal for ultra-high absorption doughs. In the first stage, all ingredients are mixed into a uniform mass with a twin screw mixer. In a separate section, a single screw mixer kneads the dough to the proper development level. This mixer offers dough production rates from 1,500 to 10,000 kg/hour.
For Potato Snacks, Corn Chips, Rice Chips, Veggie Chips
The FX Continuous Mixer distributes 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.It prevents the creation of wet and dry areas in the final dough.
For Nut Bars, Protein Bars
Exact Mixing offers the MX Continuous Mixer which is specifically designed for products where dough moisture levels range from very low to high and those with inclusions that must be protected from damage. It’s an excellent mixer for products requiring high energy mixing and features special mixing actions to ensure inclusion integrity.
For Icings, Cremes, Batters, Fillings
The Exact MX Continuous Mixer is an excellent choice when you need high-energy mixing for high moisture / high fat content doughs and low viscosity mixtures. The mixer can also be used as the first stage mixer in multi-stage operations.
To learn more about the benefits of continuous mixing equipment, call us at (01) 610-693-5816 or contact us online.