Commercial bakeries face many challenges during the dough-blending process, which include accurately measuring ingredients and properly kneading uniform masses of dough. One of the most difficult challenges bakeries face concerns blending dry and wet ingredients before dough reaches the development stage. Too much moisture can lead to dough failing to knead properly, while insufficient moisture often creates surface imperfections such as cracks and lumps. Since 1994, Exact Mixing has mastered efficiently mixing liquid and dry ingredients on bakery production lines using Hydrobond Technology.
An Overview of Hydrobond Technology
Exact Mixing’s proprietary Hydrobond Technology adds dry ingredients between the housing wall and the turning shaft. Blades attached to the outside of the turning shaft separate the dry ingredients into minute particles that blend with moisture on a particle-by-particle basis. The precise blending of moisture and dry ingredients ensures uniformly hydrated dough recipes to prevent surface imperfections and dough that fails to knead properly. Moisture moves fast through the small holes drilled into the bottom of a continuous mixing system to achieve the particle-by-particle blending of moisture and dry ingredients.
Hydrobond technology prevents our continuous mixing systems from generating excessive heat.
Exact Mixing designs and manufactures five continuous mixers that leverage the power of Hydrobond Technology.
Hydrobond Technology is why the FX Continuous Mixer evenly distributes low moisture levels over large hydroscopic powders. Atomized liquids lift into hydroscopic powders to create the dough for fabricated corn and potato chips.
The precision of Hydrobond Technology comes in handy when blending dough recipes that call for different moisture levels from very low to very high. Recipes completed by the EX Continuous Mixer produce consistent dough in size, shape, weight, and texture without generating too much heat that can cause cracks and lumps to form on the surface.
As Exact Mixing’s most versatile continuous mixing system, the MX Continuous Mixer is the right machine for dough recipes requiring pre-blend and creme-up phases. We recommend this machine for recipes that form the dough for baked goods like snacks, cookies, and icings.
Exact Mixing has spent many years perfecting continuous mixing systems to prevent excessive heat generation. The HDX Continuous Mixer specializes in mixing dough ingredients at low temperatures to produce consistently uniform dough before development. Generating low heat saves your bakery money on energy bills and leaves behind a low carbon footprint.
Hydrobond Technology is why the LDX Continuous Mixer can complete dough recipes in which flour is the last ingredient added before the development stage. This machine is capable of blending ingredients to create a wide variety of dough products while at the same time ensuring each batch is consistent in size, shape, weight, and texture.
Get an Up Close Look at Our Continuous Mixing Systems
We want bakery owners and operators to feel comfortable operating our line of continuous mixing systems. This is why we present live demonstrations of our machines at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania. Our engineers provide live support to help you select the right continuous mixer for your commercial bakery. You can see up close the efficient mixing of liquid and dry ingredients on bakery production lines using Hydrobond Technology.
Please reserve your spot today by calling our headquarters at 610-693-5816 or submitting the convenient form on our website.