Reading Bakery Systems is a leading manufacturer of Continuous Mixing equipment and offers unparalleled solutions for your complex mixing challenges. Learn what the difference is between a batch and Continuous Mixer and find out how we can help.
Located in Robesonia, PA, Reading Bakery Systems is the world’s leading manufacturer of reliable, and high-volume processing systems for the food manufacturing industry, with a focus on baked snack production systems.
In addition to state-of-the-art industrial bakery equipment and systems from Thomas L. Green and Reading Pretzel and innovative oven profiling systems from Reading Thermal, we proudly offer the world’s most technologically advanced Continuous Mixing systems from: Exact Mixing.
Batch Mixing vs Continuous Mixing
Batch mixing is imprecise and often leads to undesirable dough variations. Even if the dough is perfect when it leaves the batch mixer, changes often occur to the dough while it waits to be processed. This is known as the batch cycle. These variations can negatively affect the consistency of your finished products.
Continuous Mixing solves these problems by:
- Preventing variations from batch to batch
- Promoting even dough hydration
- Consistently dispersing ingredients
- Producing large quantities of uniform dough
- Promoting consistent finished weight, size and texture
- Improving recipe control and repeatability
- Offering dough production rates of 50 to 10,000 kg/hour
- Eliminating chances of dough contamination
- Eliminating mixer loading errors
- Automating the process to use less labor and energy than batch mixing
- Achieving verifiable kill temperatures for non-baked products
Continuous Mixer Models
- The Exact Mixing MX Continuous Mixer is our most versatile mixer and is suitable for a wide range of products including pizza, cookies, snacks, batters, icings, and pastes.
- The Exact Mixing HDX or High Development Continuous Mixer is well-suited to buns, breads, rolls, English muffins, tortillas, and other ultra-high-absorption products.
- The Exact Mixing EX Continuous Mixer uniformly mixes products with a variety of 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.
- For hydroscopic powders and other low moisture mixtures, consider the Exact Mixing 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.
- If your product line includes cookies or other products that require a two-stage mixing process, the Exact Mixing LDX Continuous Mixer is the perfect solution.
To make your mixing process more efficient, consider our cutting-edge Hydrobond Technology, which instantly blends dry and wet ingredients with unmatched efficiency without adding heat to your dough.
See Them in the Innovation Center
At the heart of RBS is our 30,000 square foot Science & Innovation Center in Sinking Spring, PA. 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 with testing machinery and processing techniques, developing new products, and producing market samples for testing.
To learn more about the difference you can expect between a batch and Continuous Mixer, contact Reading Bakery Systems today at (01) 610-693-5816 or contact us online.