If you are looking for high-quality mixing and blending equipment for reliable, efficient baked snack production, consider the innovative solutions from Reading Bakery Systems.
Reading Bakery Systems is the leading industry supplier of high volume commercial snack production equipment. Our primary goal is to help customers perfect their processes and their products with equipment that is specifically tailored to their needs.
Choose Exact Continuous Mixing Equipment
Batch mixing has been the mixing method in the bakery industry for many years. However, batch mixing can lack precision and lead to variations in dough, impacting the consistency of your finished products. Even if the dough is perfect when it leaves the batch mixer, changes often occur to the dough while it awaits processing. This is known as the batch cycle.
Continuous Mixing solves these problems by providing a consistent, uniform dough stream to your production line at the same rate that it is being used. The 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
The EX Continuous Mixer is designed specifically for products where dough moisture levels range from very low to very high. It 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, without generating excessive heat.
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 the potato flakes used to make fabricated potato chips and 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 your product line includes cookies or other products that require ingredients to be blended before flour is added, the LDX Continuous Mixer is the ideal two-stage mixer. The first stage combines all minor ingredients and some of the required flour, 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.
Call Reading Bakery Systems at (01) 610-693-5816 or click here to contact us online to learn more about our Exact mixing and blending equipment that will meet your snack production needs.