Before Exact Mixing introduced continuous mixing systems in 1994, batch mixers represented the operating standard for commercial bakeries. However, batch mixers do a poor job of ramping up production to meet the demand for the dough used to form baked goods. Continuous mixers are the ideal systems for high-volume bakery production for many reasons, with one of the most prominent reasons improving the process of blending moisture with dry ingredients.
With financial and logistical support provided by our parent company, Reading Bakery Systems, Exact Mixing has devised several innovations that have revolutionized the way commercial bakeries process the dough used to create baked goods such as bread, batters, and wheat-based snacks. Through the development of automated technology, our line of five continuous mixers streamlines the dough-blending process by eliminating the need for your commercial bakery to monitor operations manually. Included in our automated dough-mixing systems is the use of proprietary Hydrobond Technology.
How Does Hydrobond Technology Improve the Performance of Continuous Mixers?
If you had to define the most critical step of the dough-blending process, you probably would mention the step when dry ingredients mix with moisture to form the foundation for the dough used to create baked goods. By using batch mixers, bakeries cannot develop a uniform dough because moisture and dry ingredients do not evenly blend. Lumps of dough form, which creates surface imperfections that diminish visual appeal. Proprietary Hydrobond Technology used by Exact Mixing to build our continuous mixing systems is the answer for creating a dough that remains consistent in size, shape, weight, and texture.
Hydrobond Technology mixes moisture and dry ingredients on a particle-to-particle basis. The technology is based on the principle that blending moisture and dry ingredients at one time results in a more efficient system that produces uniform dough. Our engineers have developed Hydrobond Technology as a pre-hydration system to blend flour, as well as send water directly into a brew holding tank.
Hydrobond Technology for 5 Continuous Mixing Systems
Our engineers have integrated Hydrobond Technology into five continuous mixing systems, which handle just about every dough production need for baked goods.
FX Continuous Mixer
Mixing moisture into hydroscopic powders requires a precise measurement of liquid to ensure full absorption. The FX continuous mixer leverages Hydrobond Technology to distribute small quantities of moisture to create fabricated corn and potato chips. This machine lifts hydroscopic powders into atomized liquids to achieve maximum absorption.
EX Continuous Mixer
The EX continuous mixer forms the dough used to create wheat-based baked goods like crackers, pretzels, and even pet treats. This machine uniformly blends dry ingredients with a wide variety of moisture levels to eliminate surface imperfections.
MX Continuous Mixer
As our most versatile dough-processing system, the MX continuous mixer creates the dough used to form baked goods such as snacks, cookies, and cake icings. It represents the perfect continuous mixer model for recipes that call for the creme-up and pre-blend stages.
LDX Continuous Mixer
If your commercial bakery follows a dough recipe that calls for adding flour as the last dry ingredient before the development stage, then the LDX continuous mixer is the right system to optimize the many benefits of Hydrobond Technology. During the mixing stage, all dry ingredients except flour blend together before fat is added to the flour.
HDX Continuous Mixer
Our engineers designed the HDX continuous mixer to produce highly-developed dough at low temperatures. Blending dough ingredients at low temperatures works best for high-absorption dough recipes for baked goods like bread, buns, rolls, tortillas, and English muffins.
Learn more about proprietary Hydrobond Technology by submitting the short form found on our website or by calling the Exact Mixing headquarters at 610-693-5816.