Exact Mixing Awarded Patent for Hydrobond Technology®
Originally unveiled in 2017, Hydrobond Technology delivers instant, even hydration of a dry ingredient stream (typically flour) before it enters the mixer. This uniform hydration is accomplished without adding heat to the dough, and results in shorter mixing time, with less energy required.
“This patent represents a major breakthrough in dough mixing. Rapid hydration is advanced technology to make bakery doughs faster, with more uniform moisture distribution, and with less energy,” said Jim Warren, vice president of Exact Mixing at Reading Bakery Systems.
Hydrobond Technology mixes dough on a particle‐to‐particle basis. 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 as well as 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 batch mixing and continuous mixing systems.
RBS Introduces Its Virtual Snack Seminar Series
RBS is excited to announce our Virtual Snack Seminar Series.
We all know that trade shows have been cancelled, but our innovation hasn’t. While we can’t be together as an industry, we can get together ‘virtually’ and RBS has organized an online series to keep you current on industry trends and educate you on the latest snack solutions.
The RBS Snack Seminar Series will feature webinars highlighting innovations in processing technologies and snack products. These virtual events allow you to see the latest from our team in the comfort and safety of your home or office.
Please see the list below of upcoming webinars. We will update the list as new events are scheduled. If you can’t make the scheduled time, a link will be available to access a recording of the webinar.
We look forward to connecting with you…virtually!
Former Reading Bakery Systems president named to Circle of Honor
SNAC International kicked off SNAXPO, held March 31 – April 1 in Orlando, by announcing the recipient of the organization’s Circle of Honor Award, the highest recognition SNAC International bestows.
Terry Groff, former owner and president of Robesonia, Pa.-based Reading Bakery Systems (RBS), received the award for his outstanding contributions to the association and the snack food industry.
Mr. Groff joined Reading Pretzel Machinery in 1974 when his father purchased the company and asked him to leave his post as a banking officer in New York to assist in running the business. “When your dad calls,” Mr. Groff recalled, “you go.” Following his father’s failing health, Mr. Groff became the company president at age 33.
“Over the years, we have evolved into a systems supplier, where people come to us with their products not just interested in details of the machinery but also the process,” said Joe Zaleski, RBS president.
Mr. Groff’s passion for the industry and dedication to his company, customers and their products solidified RBS’ place in the industry. He accepted the recognition with his wife, children and grandchildren present, along with more than 30 RBS employees.
You can view the original article here.
Exact Mixing Offers Continuous Mixing Demonstrations and Testing at the AMF Tromp Innovation Center in The Netherlands
Exact Mixing by Reading Bakery Systems now offers a continuous mixing system for testing and demonstrations at the AMF Tromp Innovation Center in The Netherlands. The pilot system features a range of advanced mixing technologies, including the MX mixer with Hydrobond Technology™, HDX High Development Mixer, and LDX Multi-Stage Mixer. These mixers produce a wide range of dough for breads and buns, snacks, cookies, baked crisps, pet treats, pizza, pretzels, crackers and more.
“At the Innovation Center, we are able to duplicate full-scale production conditions on our pilot system to prove we can make their dough before customers make a purchase decision,” said Joe Pocevicius, Sales Manager, Reading Bakery Systems. “The testing and dough validation step is a critical part of our customers’ decision to choose continuous mixing over batch mixing.”
The equipment at the Innovation Center includes:
- MX Mixer with Hydrobond Technology: The Exact Mixing MX Continuous Mixer is the industry’s most versatile mixer and is well suited for a wide range of products including snacks, pizza, pretzels, batters, icings, and pastes. Hydrobond Technology offers instant, even hydration without adding excess heat to your dough. This action speeds up the mixing process allowing for the use of a shorter mixer, which means a smaller footprint, lower equipment costs, and lower energy costs.
- HDX Continuous Mixer: The HDX High Development Continuous Mixer is designed for high development mixing for ultra-high absorption doughs at low temperatures. This system is ideal for breads, buns, rolls, English muffins, and similar products.
- LDX Continuous Mixer: The LDX Multi-Stage Mixer mixes dry and liquid ingredients, solid fats and particulates in a multi-stage process. This mixer is ideal for most types of cookies or any application where ingredients are blended in stages.
The AMF Tromp Innovation Center helps customers optimize their products and process by applying technological innovation and expertise. It features a climate-controlled environment with equipment to make sheeted breads, pastries, laminated doughs, cakes, muffins, pies, and pizzas. State-of-the-art equipment and expert consultation guarantee the most optimal production solution.
The Innovation Center is located at Edisonweg 50, 4207 HG Gorinchem, The Netherlands. Companies wishing to utilize the Center to evaluate new processes using continuous mixing should contact: Joe Pocevicius, +31 615 510 789, email@example.com.
Over the last 35 years, Exact Mixing has earned a reputation as the world’s most innovative developer of Continuous Mixing Systems. Exact joined Reading Bakery Systems in 2008, and together continue to bring improved mixing solutions to customers worldwide. Continuous Mixing is now a proven solution in the pretzel, chip, baked snack, pastry, sweet goods, cookie, cracker, bars, pizza, tortilla, pet treat, and bread and bun industries.
For more information concerning equipment and services provided by Exact Mixing, visit www.exactmixing.com.
Reading Bakery Systems Names Luis Montoya as Sales Manager for the Latin American Region
Reading Bakery Systems (RBS), one of the world’s leading manufacturers of baking and process systems, has announced the appointment of Luis Montoya as
Sales Manager for the Latin American Region, effective immediately. Reporting to Vice President of Sales, Shawn Moye, Montoya will be responsible for direct sales efforts and project support with existing and future RBS customers in Mexico, Central and South America.
Montoya joins RBS with over 12 years of sales, management and engineering experience. Prior to joining RBS, he worked for Rockwell Automation, Point Verde Columbia, and Melexa, S.A.
“Luis’s extensive sales and engineering background, particularly with regard to Latin American customers, is an excellent fit for this position,” said Moye. “We are excited to have him join our sales team.”
Montoya received his undergraduate degree in Electronic Engineering from Pontificia Universidad Javeriana and a Master in Business Administration from Universidatat Eafit.
Matt Risser Returns to Reading Bakery Systems as Senior Project Engineer
Reading Bakery Systems, one of the world’s leading manufacturers of snack production systems, has announced that Matt Risser has re-joined the company as a senior project engineer. In his new position, Risser will manage the successful delivery of project deliverables, with control over project scopes, budgets and schedules. He will report to Tremaine Hartranft, director of engineering for RBS.
Prior to joining RBS, Risser was a design engineer of pharmaceutical filling equipment with Automated Production Systems. He also worked as a lead engineer, and then project engineer, for Clayton H. Landis Co., a manufacturer of food handling and processing equipment, structural fabrications, and heavy industry equipment. Before joining Landis, Risser had been with RBS as a project engineer.
Risser graduated from Penn State University with a degree in mechanical engineering and has more than 20 years combined experience in mechanical design and project management.
“We’re happy to welcome Matt back to the Reading Bakery family,” said Hartranft. “His past experience, here and at several other manufacturing companies, will afford him the opportunities to be a strong leader in our Project Management Group.”
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.