One of the most difficult pieces to solve for commercial bakeries during the dough-mixing process involves blending moisture with dry ingredients. This is an especially difficult step of the dough-mixing process because of the potential to generate too much heat, which not only can ruin a recipe, but also can damage the hardware of a dough-blending system. Until 1994, batch mixers dominated the makeup of the machines used to create dough for baked goods. One of the many problems with batch mixers is that they do not do an effective job of blending moisture with dry ingredients for a wide variety of dough recipes.
In 1994, Exact Mixing introduced a line of continuous mixers that established a proven process for accurately blending moisture with dry ingredients. Our proprietary Hydrobond Technology changed the way commercial bakeries produce the dough used to form the foundation for baked goods. Combining moisture with dry ingredients does not generate excessive heat, which results in a much more thorough dough-mixing process that helps bakeries reduce labor, equipment, and energy costs. The prevention of the generation of excessive heat is the byproduct of a process that blends moisture and dry ingredients on a particle-to-particle basis. This process mixes moisture and dry ingredients one time, instead of several times during the dough-blending process.
Hydrobond Technology benefits your bakery by operating a pre-hydrated system that retrofits your current dough-mixing system and mixes all ingredients within a holding tank.
5 Continuous Mixers Operate with Hydrobond Technology
The engineers at Exact Mixing designed five continuous mixing systems that operate with Hydrobond Technology incorporated into the dough-mixing process. Our continuous mixing systems handle every type of dough recipe to help your commercial bakery increase sales and reduce operating costs.
Designed to spread even quantities of moisture into large amounts of hydroscopic powders, the FX continuous mixer lifts powders to blend with atomized liquids that form from the use of Hydrobond Technology. This machine is the perfect fit for creating dough from hydroscopic powders to form fabricated corn and potato chips.
The most versatile continuous mixing system in the Exact Mixing lineup blends the dry and wet ingredients required to create the dough for baked goods such as snacks, cookies, and pastry icing. It is the ideal machine for dough-mixing processes that include the creme-up and pre-blend stages. The MX continuous mixer generates production rates that range from 500 kg to 6,000 kg an hour.
Low-absorption, wheat-based dough recipes for baked goods like bagels, crackers, and pretzels benefit from the design of the EX continuous mixer. This machine blends ingredients to form a uniform dough that is consistent in size, shape, weight, and texture at production rates that vary between 50 and 10,000 kg per hour.
Featuring a two-stage dough-mixing process, the LDX continuous mixer is designed to blend dry ingredients together before adding flour. The dough-blending process incorporates flour thoroughly to avoid the development of unsightly cracks and lumps within dough mixtures. Production rates go as high as 7,500 kg an hour and as low as 1,500 kg per hour.
Our engineers designed the HDX continuous mixer to develop dough during the final stage at low temperatures. Your commercial bakery should consider installing this machine for developing high-absorption dough used to create baked goods such as buns, bread, rolls, tortillas, and English muffins.
Exact Mixing provides both hands-on and online support for our customers. Discover the power of Hydrobond Technology by submitting the form found on our website or by calling our headquarters at 610-693-5816.
