One of the most challenging elements of the dough-blending process involves blending the correct amount of moisture with the dry ingredients used in different recipes. Too much humidity can lead to the development of unsightly lumps, especially on thinner dough products. On the other hand, not enough moisture can develop surface imperfections such as cracks and troughs. How does your commercial bakery achieve optimal hydration for every batch of dough? The answer is optimizing dough hydration in bakery production lines with Hydrobond Technology.
How Does Hydrobond Technology Optimize Hydration?
In 1994, Exact Mixing introduced a new and improved process for commercial bakeries to create the dough to form baked goods. Our engineers incorporate automated technology into each of Exact Mixing’s five continuous mixing systems. One of the most essential types of automation concerns incorporating Hydrobond Technology into our five continuous mixing systems.
Hydrobond Technology mixes moisture with dry ingredients without adding heat to the blended mixture. Continuous mixing systems blend dry and wet ingredients particle-by-particle to ensure the utmost accuracy for uniformly hydrating dough. The result is that dough remains consistent in size, shape, weight, and texture before it enters the development stage for kneading that ranges from gently to forceful.
What Are the 5 Continuous Mixers That Leverage Hydrobond Technology?
The five continuous mixing systems designed and manufactured by Exact Mixing achieve production volumes ranging from 50 kg an hour to more than 10,000 per hour.
Hydrobond Technology is why the FX Continuous Mixer turns hydroscopic powders into corn and potato chips. This machine lifts small quantities of moisture into large amounts of hydroscopic powders on a particle-by-particle basis to deliver the highest level of product consistency.
Our customers need to operate a versatile machine to complete dough recipes. The MX Continuous Mixer is Exact Mixing’s most versatile continuous mixing system. It creates a dough that forms baked goods like cookies, pretzels, icings, and pizza crusts. This machine is best used for dough recipes requiring pre-blend and creme-up stages.
Thin snacks such as wheat thins and crisps require proper hydration to prevent troughs from developing on the surfaces. The EX Continuous Mixer leverages Hydrobond Technology to meet the demand for healthy wheat-based snacks. This machine automatically smooths over any troughs that develop during the dough-blending process’s development stage.
Our engineers designed the LDX Continuous Mixer to complete dough recipes that call for adding flour as the last dry ingredient before the development stage. This machine cuts fat into all the dry ingredients right before the development stage to create a dough that is always consistent in size, shape, weight, and texture.
The HDX Continuous Mixer generates plenty of power to complete the dough recipes that form thick baked goods like buns, bread, bagels, hard rolls, and English muffins. Dough ingredients are first blended together using a twin-screw blade before entering the development stage, where a single-screw blade gently kneads the dough.
Learn more about optimizing dough hydration in bakery production lines with Hydrobond Technology by watching live demonstrations of our continuous mixing systems at the Reading Bakery Systems Science & Innovation Center in Sinking Sprint, Pennsylvania. Sign up today by calling 610-693-5816 or by submitting the online form.
