Reading Bakery Systems, suppliers of industrial blending and mixing equipment for customers around the globe, offers Continuous Mixers that will give you tighter control over your entire mixing process and help you produce higher quality products.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, is the leading manufacturer of innovative, high-quality, and high-volume processing systems for the global food manufacturing industry, with particular focus on baked snack production systems.
Continuous Mixers
Our most versatile mixer is the MX Continuous Mixer. The twin shaft design is well suited for a wide range of products including cookies, snacks, batters, icings, and pastes. It is also an ideal first stage mixer for processes that require creme up and pre-blend stages.
The EX Continuous Mixer is ideal for the gentle kneading of wheat-based products, such as pretzels, pizza, sweet goods, crackers, and for everything but the lowest viscosity powder/liquid mixtures. It uniformly mixes products with a variety of dough moisture levels, including low moisture, stiff products. A specialized liquid injection system and revolutionary mixer shaft design evenly distribute moisture throughout dough, and create consistent product textures.
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 potato flakes used to make fabricated potato chips or any 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 you produce cookies or another product that requires ingredients to be blended before flour is added, the LDX Continuous Mixer is the ideal two-stage mixer. All minor ingredients and some of the required flour are combined in the first mixing stage, and special mixing elements cut in the fat. In the final stage, the remaining flour is added to create the final dough.
Visit the Innovation Center
If you are unsure about which mixing equipment may be right for your products, visit with our team at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania. The 30,000 square foot Center provides a complete processing line capable of producing a wide assortment of baked snacks including crackers, biscuits, pretzels, bread snacks and other food products.
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 you confidentially demonstrate process machinery, develop new products, validate ingredients, and produce market samples for testing.
Get in touch with Reading Bakery Systems at (01) 610-693-5816 to learn more about industrial blending and mixing equipment from Exact Mixing. We can meet your requirements for consistency and quality, while lowering your production costs and simplifying maintenance.