Continuous Mixers for Bread Production Lines

Discover how Exact Mixing Continuous Mixers from Reading Bakery Systems could benefit your bread production lines.

Reading Bakery Systems (RBS) proudly offers the world’s most advanced commercial baking equipment from Exact Mixing, the global leader in developing Continuous Mixing solutions; Thomas L. Green, which has supplied the biscuit, cracker, and cookie industries since 1893; and Reading Bakery Systems, whose long history of oven manufacturing expertise dates back to 1947.

We offer a complete line of mixing, dough handling and forming, baking, drying, and supplemental equipment that assists our commercial bakery customers with meeting their unique challenges.

Continuous Mixing vs Batch Mixing

Batch mixing is imprecise and often leads to undesirable 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 variations from batch to batch
  • Promoting even dough hydration
  • Consistently dispersing ingredients
  • Producing large quantities of uniform dough
  • Promoting consistent finished weight, size and texture
  • 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

Continuous Mixing for Buns & Bread

The HDX (or High Development) Continuous Mixer was explicitly developed to manufacture ultra-high absorption, highly developed dough at low temperatures, such as bread, hot dog and hamburger buns, hard rolls, English muffins, tortillas, and multi-grain products.

This two-stage High Development Continuous Mixer first mixes all ingredients into a uniform mass with a twin-screw mixer. Then, in a separate section, the dough is kneaded to the proper development level with a single-screw mixer. The mixer offers dough production rates of 1,500 to 10,000 kg/hour.

Included in a complete Exact Mixing Continuous Mixing System is the mixer, blender, materials handling and ingredients metering systems, and the control system that monitors and distributes product between them. RBS provides complete systems, testing, and installation supervision for both straight dough and liquid ferment systems.

We can also customize input methods to meet your individual process needs. For example, our gravimetric, Loss-in-Weight technology will provide precise, uninterrupted dry ingredient metering to the mixer. Flowmeters connected to the closed-loop control system will ensure that liquid ingredients will be accurately delivered to the mixer.

Science & Innovation Center

At the heart of RBS is our 30,000 square foot Science & Innovation Center that is located in Sinking Spring, PA. Customers can explore pilot versions of all Exact Mixer models, as well as an automated bulk ingredient handling system, a horizontal dry blender, gravimetric dry feeders, and mass flow liquid systems. Our team will help with testing machinery and processing techniques, developing new products, and producing market samples for testing.

Reading Bakery Systems’ expertise in Continuous Mixers for bread and bun production lines are unrivaled in the industry. To learn more, get in touch with us today at (01) 610-693-5816 or contact us online.