A commercial baker’s most essential production goal is maximizing yields. Getting more out of the same dry ingredients helps bakeries fatten the bottom line by increasing revenue. If all cost factors remain the same, increasing production volume generates a healthier cash flow that allows your bakery to invest in more advanced equipment and pay off the debt for buying the ingredients used to create dough for baked goods. Boosting production capacity with Hydrobond Technology represents the most effective strategy for bakeries to increase revenue. Only one company integrates Hydrobond Technology into its dough production equipment.
Since 1994, Exact Mixing has designed and manufactured a line of continuous mixers that incorporate proprietary Hydrobond Technology into dough-mixing platforms. Our continuous mixing systems combine with downstream equipment such as ovens, sheeters, and laminators. The result of innovations such as Hydrobond Technology developed by our team of engineers is a dramatic and highly profitable change in how our customers process the dough used to form a wide variety of baked goods.
The continuous mixing process has significantly helped commercial bakeries struggling to recover from the lost sales caused by the COVID-19 pandemic. After reopening production lines, many bakeries had difficulty recovering from the financial implications of government-imposed lockdowns. Supply chain disruptions, which continue to plague the dough-processing industry, also have a negative economic impact on our customers. Because the continuous mixing process maximizes production yields through Hydrobond Technology while at the same time decreasing operating costs, many of our customers have returned to making money.
What is Hydrobond Technology?
During the dough-blending process, dry ingredients are before the system adds moisture to hydrate the dough. Exact Mixing’s proprietary Hydrobond Technology evenly hydrates dry ingredients such as flour without generating excessive heat. Achieving an even distribution of moisture into dry ingredients occurs because Hydrobond Technology helps blend dry ingredients on a particle-to-particle basis. The technology is based on the concept that blending smaller quantities of moisture and dry ingredients ensures a much more efficient dough-mixing process, creating a uniform dough that is always consistent in size, shape, weight, and texture.
Hydrobond Technology is an effective feature of a continuous mixing system because it blends moisture and dry ingredients directly inside a holding tank and perfectly fits into an existing system. Our line of continuous mixers generates higher production yields. It consumes much less energy because the dough-blending systems designed and manufactured by our company use shorter mixing chambers to blend moisture and dry ingredients thoroughly. Consuming less energy saves your bakery money and leaves behind a smaller carbon footprint.
Gain a Competitive Edge with Hydrobond Technology
How do you determine which of our continuous mixers is best for your commercial bakery? The answer is by attending a live demonstration of our machines at the Reading Bakery Systems Science & Innovation Center located in Sinking Spring, Pennsylvania. During a live demonstration, you get to see each of our five continuous mixing systems in action and learn more about how Hydrobond Technology can help your commercial bakery boost production capacity. At the same time, it reduces operating costs. You also can use our continuous mixing calculator to determine which continuous system works best for your bakery.
In addition, several of our engineers will answer your questions and help you determine which model meets your dough production needs. Book a live demonstration today by calling our headquarters at 610-693-5816 or submitting the form on our website.
