Exact Mixing Introduces New Hydrobond Technology™
Exact Mixing, a leading provider of innovative continuous mixing solutions, has introduced a new Hydrobond Technology™ that delivers instant, even hydration of a dry ingredient stream (typically flour) before it enters the continuous mixer. This uniform hydration is accomplished without adding heat to the dough, and results in shorter mixing time, with less energy required.
Hydrobond Technology mixes dough on a particle-to-particle basis. It is based on the principle that mixing smaller amounts of liquid and dry ingredients together at one time is easier and more efficient. Normally the hydration step is done inside the mixer, but that takes longer and the hydration isn’t as uniform. Without Hydrobond Technology, the mixer also needs to be larger, which adds to the equipment and operating costs. With Hydrobond Technology, a continuous mixer can produce significantly more dough using the same size mixer.
When used with a continuous mixer, Hydrobond Technology speeds up the continuous process allowing for the use of a shorter mixer, which means a smaller footprint, lower equipment costs, and lower energy costs. Hydrobond Technology can also be used with a pre-hydration system to mix particles of flour, minors and water directly into a brew holding tank.
The Exact Mixing Hydrobond Technology can be retrofitted to existing systems.
Reading Bakery Systems Appoints Michael Snarski to Food Technologist
Reading Bakery Systems (RBS) has announced the appointment of Michael Snarski as Food Technologist, effective immediately. Michael will be located at the RBS Science & Innovation Center and will support new product development and adaptation of existing products to our continuous mixing and new high-pressure extrusion platforms.
Michael graduated from Penn State University with a degree in Nutritional Science and prior to joining Reading Bakery Systems he worked at the Lehigh Valley Dairy in Schuylkill Haven, Pennsylvania, as a Laboratory Technician.
MARKEL BAKERY GROUP ANNOUNCES ACQUISITION OF VANDERPOL & DEN BOER
Markel Bakery Group announced today that it has completed the acquisition of Tromp-Pol Baking Equipment B.V.(“Vanderpol”) and Den Boer Baking Systems B.V. (“Den Boer”). Vanderpol and Den Boer design and manufacture waffle equipment, handling equipment, and ovens for bakers worldwide. Both companies are headquartered in the Netherlands.
Following the acquisition, Vanderpol and Den Boer will be combined with the previously acquired Tromp Bakery Equipment to form Tromp Group BV., a member of the Markel Bakery Group family of companies.
“We are excited to complete the union of Vanderpol and Den Boer with Tromp,” stated Ken Newsome, Chief Executive Officer of Markel Bakery Group. “These three companies have worked together for years in a strategic alliance, and now, through this transaction, their customers will be better served by a fully integrated group that can deliver the entire production line.”
“With AMF Bakery Systems (pan bread and bun), Reading Bakery Systems (baked snacks), and now Tromp Group (waffles, specialty breads, pizza, cake & pie, and cookie), we cover virtually the entire spectrum of baking equipment. We have offices in the United States, Canada, the United Kingdom, the Netherlands, Mexico, the United Arab Emirates, Singapore, and China, making our company a truly global enterprise with vast resources to serve the needs of the industrial baking industry.”
Robert Van Heukelum of Vanderpol and Den Boer will serve as President of Tromp Group. Robert commented, “We are happy to be aligned under the Markel Bakery Group. This gives us added stability and resources and the opportunity to partner with trusted, established brands in the baking industry.”