If you are looking for high-quality mixing equipment for your commercial bakery production line, look no further than the innovative solutions from Reading Bakery Systems.
At Reading Bakery Systems, we help customers improve their processes and their products with unit equipment and complete turnkey systems that are specifically tailored to their needs. Our range of equipment, expertise, pioneering research and development, and legendary customer service are unsurpassed in the industry.
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
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.
Cookies & Other Products That Need 2-Stage Mixing
For products that require ingredients to be blended before adding most of the flour, the 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.
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.
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.
Cookies, Snacks, Nut Bars, Batters, Icings, Pastes
The MX Continuous Mixer, our most versatile mixer, is designed specifically for products with dough moisture levels that range from very low to high, as well as those with inclusions that need to be protected from damage. It’s an excellent solution for products that require high-energy mixing and features special mixing actions to ensure inclusion integrity.
Call Reading Bakery Systems at (01) 610-693-5816 or click here to contact us online to learn more about our state-of-the-art Exact mixing equipment for your bakery production line.