What is Continuous Mixing, and how can it help you manufacture products with greater weight, a more uniform size, and texture consistency? Look no further than Reading Bakery Systems for the answers you need.
Reading Bakery Systems (RBS) in Robesonia, Pennsylvania, is a world leader in commercial baking equipment and technology. We design, engineer, and manufacture the world’s most advanced commercial baking equipment to help customers discover more efficient ways of making their products.
With over 125 years of expertise and an unmatched range of equipment, customers rely on our technologically advanced mixing, forming, and cutting equipment to improve efficiency, quality, volume, and profitability.
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. The process produces a consistent product all day, every day.
Other advantages of Continuous Mixing include:
- No undesirable variations in dough from batch-to-batch
- More precise delivery of raw materials to the mixer
- The equipment takes up less space
- Thanks to higher dough production rates of 2,000 or more pounds/hour, the cost is less than or equal to that of the batch mixer
- Produces a continuous stream of dough that can be sliced automatically into loaves by the mixer with no additional equipment required
- Better food safety; the dough is never exposed to the environment
- Automated operation reduces labor costs
Our Continuous Mixer Models
Exact Continuous Mixers come in a variety of sizes, ranging from 50 to 10,000 kg/hour. They are designed using Loss-in-Weight technology – the most accurate feeding technology available. And all metering and mixing procedures are monitored and initiated by the control system, so the operator can always confirm and modify as needed. Models include:
MX Continuous Mixer: The MX Continuous Mixer is our most versatile mixer suitable for a wide range of products, including pizza, cookies, snacks, batters, icings, and pastes.
HDX Continuous Mixer: The HDX, or High Development, Continuous Mixer is well-suited to buns, bread, rolls, English muffins, tortillas, and other ultra-high-absorption products.
EX Continuous Mixer: The EX Continuous Mixer uniformly mixes products with various dough moisture levels and is ideal for gentle kneading of low-absorption doughs for cookies, crackers, pretzels, and bagels, as well as high-absorption doughs for bread, buns, and pizza.
FX Continuous Mixer: For hydroscopic powders and other low moisture mixtures, consider the FX Continuous Mixer. The high-intensity mixer can be used for potato-, corn- and rice-based products and specialty baked snacks, such as fabricated potato chips.
LDX Continuous Mixer: If your product line includes cookies or other products that involve a two-stage mixing process, the LDX Continuous Mixer is the perfect solution.
Learn what Continuous Mixing is and how it can help improve your products and processes. Contact Reading Bakery Systems today at (01) 610-693-5816 or click here to explore the world’s most advanced commercial baking systems.