Industrial mixers generally fit one of two types – batch or continuous. With more than 125 years of manufacturing and food engineering expertise, Reading Bakery Systems offers flexible and cost-effective mixing equipment for customers around the globe.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, is the leading manufacturer of innovative, reliable, and high-volume processing systems for the global food manufacturing industry, with particular focus on baked snack production systems.
What is Batch Mixing?
Batch mixing is the process of loading ingredients for a single batch into the mixer, mixing the batch, and discharging it from the mixer before introducing another batch. This method is often preferred by manufacturers that produce small to medium quantities of dough.
The Thomas L. Green Vertical Spindle Mixer is a proven and efficient solution for mixing fermented, unfermented, and rotary moulded dough. It is an excellent choice for two-stage batch mixing where consistency and repeatability are necessary to control product quality.
What is Continuous Mixing?
Continuous Mixing is the process of continuously metering ingredients directly into the mixing chamber and, as a result, generating a constant stream of dough at the exit of the mixer. The mixing may be done in stages to ensure all ingredients are properly incorporated Studies indicate that continuous mixing eliminates dough variations associated with batch cycles and produces a consistent product all day, every day.
Our Exact Mixing Continuous Mixers are available in many sizes, from 50 to 10,000 kg/hour, and are primarily selected by customers based on dough moisture levels or dough mixing stages.
MX Continuous Mixer: The Exact MX Continuous Mixer is our most versatile mixer. It is suitable for many different products, including pizza, cookies, snacks, batters, icings, and pastes. This mixer offers dough production rates from 500 to 6,000 kg/hour.
EX Continuous Mixer: The Exact EX Continuous Mixer uniformly mixes products that have a variety of dough moisture levels. It is ideal for gentle kneading of low-absorption cracker, cookie, pretzel, and bagel dough, as well as high-absorption bread, bun, and pizza dough. This mixer offers dough production rates from 50 to 10,000 kg/hour.
HDX Continuous Mixer: Designed specifically for the production of highly developed dough at low temperatures, the Exact HDX or High Development Continuous Mixer is most suitable for bread, buns, rolls, English muffins, tortillas, and other ultra-high-absorption products. The HDX mixer offers dough production rates from 1,500 to 10,000 kg/hour.
FX Continuous Mixer: Consider the FX Continuous Mixer forhydroscopic powders and other low moisture mixtures. This high-intensity mixer can be used for potato-, corn- and rice-based products and specialty baked snacks, such as fabricated potato chips. This mixer offers dough production rates from 100 to 1,250 kg/hour.
LDX Continuous Mixer: If your cookie dough or other application calls for a two-stage mixing process, the LDX Continuous Mixer is the perfect solution. This mixer offers dough production rates up to 9,000 kg/hour.
To learn more about the different types of industrial mixers and how Reading Bakery Systems can help improve your mixing process, please call us at (01) 610-693-5816 or contact us today.