Improving the quality and consistency of baked goods is an ongoing goal for commercial bakeries’ owners and operators. Your customers expect the same high-quality and dependable consistency every time they place an order with your business. High quality and reliable consistency can only be achieved if your bakery operates with batch mixers. After you install a continuous mixing system designed and manufactured by Exact Mixing, improving the quality and consistency of baked goods with Hydrobond Technology becomes an easy-to-achieve goal.
What is Hydrobond Technology?
The dough-blending process consists of four stages: Feeding, measuring, mixing, and developing. During the third stage, dry ingredients blend before the system adds moisture to prepare the dough mixture for the development stage. Proprietary Hydrobond Technology evenly hydrates dry ingredients, such as flour, without generating too much heat. The even moisture distribution happens because Hydrobond Technology blends dry and wet ingredients on a particle-by-particle basis. Hydrobond technology is based on the scientific principle that blending smaller quantities of dry and wet ingredients produces a much more efficient mixing.
The result is improved quality and consistency of baked goods with Hydrobond Technology.
5 Continuous Mixing Systems That Leverage Hydrobond Technology
Exact Mixing offers five continuous mixing models, all incorporating Hydrobond Technology into dough-blending.
If your commercial bakery follows a dough recipe that adds flour as the last dry ingredient before mixing all the dry ingredients with a liquid, then the LDX Continuous Mixer is the suitable machine to install. Every dry ingredient besides flour blends during the creme-up stage, which is the stage when fat cuts into the dry ingredients to improve texture.
The even distribution of moisture achieved by Hydrobond Technology is essential for recipes that create thick baked goods such as bread, buns, hard rolls, and English Muffins. The HDX Continuous Mixer uses a twin-screw blade to form consistent masses before a single-screw blade kneads dough gently to create baked goods.
As a highly versatile continuous mixing system, the MX Continuous Mixer produces dough that forms into baked goods like snacks, cookies, pretzels, and cake batters. This is the right machine for your bakery if dough recipes call for completing the pre-blend and creme-up stages.
Hydrobond Technology plays a huge role in pulling off one of the most challenging types of dough recipes: creating dough for fabricated corn and potato chips. We have perfected a process that spreads small amounts of water over large quantities of hydroscopic powders. The key to the influence made by Hydrobond Technology involves lifting atomized liquids into hydroscopic powders.
Wheat-based snacks have soared in popularity due to the many health benefits associated with wheat. Wheat’s new-found popularity is a significant increase in the demand for wheat-based snacks. The EX Continuous Mixer quickly ramps up production volumes to meet the robust demand for wheat-based products while improving the quality and consistency of baked goods with Hydrobond Technology.
Attend a live demonstration of continuous mixing systems at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania, to learn more about how Hydrobond Technology improves the performance of dough-mixing machines. Please submit the short online form or call our headquarters at 610-693-5816 to schedule a spot.