Mixer for Dough Kneading

Are you looking for the best industrial mixer for kneading dough? No matter what type of snack food product you make, Reading Bakery Systems (RBS) can help you improve consistency and simplify your process.

As a long-time global leader in the snack food industry, Reading Bakery Systems (RBS) has been at the forefront of commercial baking systems and technology for more than a century. Our state-of-the-art equipment will help you efficiently and cost-effectively meet your production demands.

Batch Mixing

If you work with dough that requires a two-stage mixing process and a fermentation period in between, such as cracker doughs, the Thomas L. Green Vertical Spindle Mixer can streamline your entire process.

The Vertical Spindle Mixer has been a trusted workhorse in the baking industry for more than a century, particularly for biscuit, cookie and cracker manufacturers. Its gentle mixing action makes it ideal for doughs with ingredients that can be easily damaged during the mixing process

Although batch mixing has been the most common mixing method for many decades, it can lack precision and lead to dough variations that impact the consistency of your finished products.Even if the dough is perfect when it leaves the mixer, changes often occur to the dough while it waits to be processed.This is known as the batch cycle.Now may be the time to discover the advantages of continuous mixing.

Continuous Mixing

Continuous Mixing is the process of continuously metering ingredients directly into the mixing chamber to generate a continuous stream of mixed product at the exit of the mixer. The mixing may be done in stages to ensure all ingredients are incorporated properly.

A few of the many advantages include:

  • No undesirable variations from batch to batch
  • Even dough hydration
  • Recipe control and repeatability
  • High production rates with one mixer
  • Completely automated process eliminates chance of contamination
  • Requires less labor and energy than batch mixing
  • Achieves verifiable kill temperatures for non-baked products

One excellent option is the Exact MX Continuous Mixer. It is our most versatile mixer and is suitable for a wide range of products including pizza, cookies, snacks, batters, icings, and pastes.

The Exact EX Continuous Mixer uniformly mixes products with a variety of dough moisture levels and is ideal for gentle kneading of low-absorption doughs for cookies, crackers, pretzels and bagels, and high-absorption doughs for bread, buns and pizza.

Another model is the Exact HDX or High Development Continuous Mixer which is designed to first mix all ingredients into a uniform mass with a twin screw mixer and separately knead the dough to the proper development level with a single screw mixer. It is well-suited to breads, rolls, buns, English muffins and other ultra-high-absorption products.

Test Our Equipment

To find out how continuous mixing can help improve your mixing process, we invite you to visit the Reading Bakery Systems Science & Innovation Center where you can see your products being mixed in a continuous process and test our latest new equipment and processing techniques. We encourage you to conduct confidential trials in the Center and duplicate conditions you might encounter in full-scale production.

When you need a high-quality mixer for dough kneading, consider the incomparable Thomas L. Green and Exact Mixing mixers from Reading Bakery Systems. Call us at (01) 610-693-5816 or click here to contact us online to learn more.