What is the most sensitive stage of the dough blending process? The answer is to ensure that the correct amount of moisture is added at the right moment to develop uniform dough products. If moisture is not added in the right amount and at the proper time, your bakery runs the risk of developing dough products that form imperfections such as cracks and lumps. How do you prevent surface imperfections caused by too much moisture or a lack of humidity? Your commercial bakery installs continuous mixers that showcase the advancements in dough hydration with hydrobond technology.
Since 1994, Exact Mixing has designed five continuous mixer models incorporating proprietary technology into dough blending. Unlike batch mixers, which send one order at a time through a machine, continuous mixing systems constantly feed ingredients through each of the four dough mixing stages. Your industrial bakery benefits from lower food, labor, and energy costs while ramping up production rates to meet the strong demand generated by your customers.
Hydrobond Technology ensures that the moisture that combines with dry ingredients is always accurate and added at the precise moment of the dough blending process. With continuous mixing systems built with Hydrobond Technology, your dough products remain consistent in size, shape, weight, and texture. Hydrobond Technology mixes dry and wet ingredients particle-to-particle to deliver the utmost accuracy. This technology also helps each machine lower energy consumption, allowing your bakery to leave a much lower carbon footprint.
Five Continuous Mixing Systems
The engineers at Exact Mixing have created the blueprints for five continuous mixer models.
One of the most challenging dough recipes to complete involves adding flour as the last dry ingredient just before a batch of dough receives moisture for the development stage of the mixing process. The LDX Continuous Mixer cuts fat into all the dry ingredients when moisture is added to ensure maximum product consistency.
With a wide range of production rates between 50 kg and more than 10,000 kg per hour, the HDX Continuous Mixer is the ideal machine to create the dough for thick baked goods such as buns, bread, hard rolls, and English muffins. Incorporating Hydrobond Technology to blend moisture with the dry ingredients thoroughly is key. Dough ingredients mix using a double-screw blade before entering the development stages. A single-screw blade gently kneads the dough.
Hydrobond Technology plays a crucial role in the operation of the FX Continuous Mixer. This machine lifts small amounts of atomized liquids into large quantities of powders to create fabricated corn and potato chips. Accurately blending dry and wet ingredients on a particle-by-particle basis helps develop consistent dough products.
Wheat-based snacks have risen in popularity because of their many health benefits, including improved digestive health. The EX Continuous Mixer specializes in making the dough used to form wheat-based snacks like thins and crisps. Our engineers have designed this machine to withstand the rigors of meeting the high demand for wheat-based food products.
As Exact Mixing’s most versatile machine, the MX Continuous mixer is perfect for developing the dough used to create baked goods such as cookies, pretzels, and cake batters. This machine can complete dough recipes that require the creme-up and pre-blend stages.
Learn more about the advancements in dough hydration with Hydrobond Technology by calling our headquarters at 610-693-5816 or by submitting the short form found on the Exact Mixing website.