One of the most challenging dough recipes involves mixing the dry and wet ingredients to create thick baked goods such as sandwich buns. You must add precise moisture to blend with the dry ingredients. During the development stage, you need a machine with enough power to combine all the ingredients to form a thick dough. The key to incorporating the correct amount of moisture to blend with dry ingredients is to leverage the effectiveness of continuous mixing equipment for bread and bun production, including Hydrobond Technology.
Why is Hydrobond Technology an Important Feature?
Founded in 1994, Exact Mixing has introduced many revolutionary features that have dramatically improved the dough-blending process. Perhaps no other feature of our continuous mixing systems has had a more positive impact than the incorporation of Hydrobond Technology.
Hydrobond Technology automatically adds moisture to dough recipes to ensure full development without generating excessive heat that can damage the infrastructure of a continuous mixing system. Dry and wet ingredients combine particle-by-particle to provide thorough and uniform moisture distribution. One of the many benefits of this type of technology is that every batch of dough remains consistent in size, shape, weight, and texture.
HDX Continuous Mixer for Bread and Bun Production
Our engineers designed this machine with the right amount of power to handle the development of the thick dough used to make baked goods such as buns, bread, hard rolls, and English muffins. The HDX Continuous Mixer operates with a twin-screw blade to mix dry and wet ingredients before the dough is sent to the development stage, where a single-screw blade applies the right amount of pressure to create thicker dough.
The thick dough emerges from the HDX Continuous Mixer without surface imperfections like cracks, lumps, and troughs.
Here are the four other continuous mixing systems designed and manufactured by Exact Mixing:
Dough recipes that call for flour to be added as the last dry ingredient before the development stage require using the LDX Continuous Mixer. This machine can cut fat into the dry ingredients to make it easier for them to absorb moisture. The result is uniformly consistent dough that looks the same after every batch.
Wheat-based snacks like thins and crips have soared in popularity primarily because of the digestive health benefits that are associated with wheat. The EX Continuous Mixer is specially designed to smooth over any troughs that develop during the kneading process.
As our lineup’s most versatile continuous mixing system, the MX Continuous Mixer forms the dough used to create baked goods such as cookies, pretzels, icings, and pizza crusts. This machine is ideal for completing dough recipes for the creme-up and pre-blend stages.
Without Hydrobond Technology, creating the dough to develop fabricated corn and potato chips would be nearly impossible. The FX Continuous Mixer incorporates Hydrobond Technology to lift small amounts of moisture into large quantities of powders on a particle-by-particle basis to ensure optimal precision.
Exact Mixing encourages our customers to visit the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania, to watch a live demonstration of each continuous mixing system. There, you can complete your recipes while interacting with our team of engineers to achieve the ideal dough for baked goods.
Sign up for a live demonstration today by submitting the short form or calling 610-693-5816.
