What is the key to designing efficient industrial mixers for commercial bakeries? The answer is incorporating proprietary Hydrobond Technology into the design mix.
Exact Mixing, part of the Reading Bakery Systems family of brands, has led the way since 1994 in designing innovative dough-blending systems that emphasize the importance of efficiency for generating more products in less time. Hydrobond Technology is the heart of our drive to develop efficient industrial mixers for commercial bakeries.
How Does Hydrobond Technology Improve Efficiency?
The dough-mixing process involves completing several complex stages, starting with accurately measuring ingredients to form the dough used to create baked goods. The most complex, and often the stage where mixing systems fail, is when moisture is added to dry ingredients. Much can go wrong during this stage, including the inaccurate measurement of moisture levels. Lack of moisture is the primary reason dough-blending systems overheat, damaging equipment and destroying the integrity of raw dough products.
Since 1994, Exact Mixing has strived to end this decades-long dilemma by incorporating proprietary Hydrobond Technology into each recipe. Our Hydrobond Technology prevents the generation of too much heat by ensuring each dough recipe receives sufficient amounts of moisture. The result is a much more thorough dough-blending process that helps commercial bakeries dramatically reduce food waste and enjoy lower energy and equipment maintenance costs.
Here’s how Hydrobond Technology works. First, a stream of dry ingredients, typically flour, blends with moisture before all ingredients enter a continuous mixer chamber. Hydrobond technology prevents the generation of too much heat, which leads to the development of cracked dough that loses flavor. Hydrobond Technology in the dough-mixing process allows a particle-to-particle blending of dry ingredients with moisture to create uniformly hydrated dough products.
Hydrobond Technology is also good for the environment. Our shorter, more efficient industrial mixers for commercial bakeries produce a much lower carbon footprint, reducing energy and equipment costs.
What Are the 5 Continuous Mixer Models Offered by Exact Mixing?
Hydrobond technology is incorporated in each of the five continuous mixing systems designed by our engineers.
Low-absorption, wheat-based dough recipes especially benefit from the incorporation of Hydrobond Technology. Baked goods such as bagels, pretzels, and crackers benefit from the design of the EX Continuous Mixer.
As the most suitable machine for dough recipes that call for the creme-up and pre-blend stages, the MX Continuous Mixer creates the dough that forms baked goods like snacks, cookies, and cake batters. Hydrobond Technology is pivotal in ensuring moisture and dry ingredients blend seamlessly.
Designed to spread moisture evenly over large quantities of hydroscopic powder, the FX Continuous Mixer lifts the powder to mix with atomized liquids that form fabricated corn and potato chips. Without Hydrobond Technology, this dough-blending process would not be possible.
The HDX Continuous Mixer efficiently develops dough at low temperatures during the final production stage because of the use of Hydrobond Technology. If your commercial bakery creates buns, rolls, or bread, this is the machine for your operations.
Because of Hydrobond Technology, the role model for efficiency is the LDX Continuous Mixer. This machine processes dry ingredients through the measuring and feeding stages before adding the last dry ingredient, flour. Hydrobond Technology prevents the development of cracks and lumps.
Find out more about how Exact Mixing’s Hydrobond Technology can make your commercial or industrial bakery much more efficient by calling our headquarters at 610-693-5816 or submitting the short form on our website.
