Do you struggle with optimizing pre-mixing dough hydration levels in your commercial bakery? Consider Hydrobond Technology from Exact Mixing.
Exact Mixing was founded in Memphis, Tennessee, in 1994, and became a Reading Bakery Systems brand in 2008. We continue to deliver innovative mixing solutions to customers and industries worldwide. Our equipment is engineered and manufactured at the main Reading Bakery Systems facility in Robesonia, PA.
Exact Mixing Hydrobond Technology brings a dry ingredient stream (typically flour) together quickly with liquids before entering a Continuous Mixer and does not add heat to the dough.
Mixing is done on a particle-to-particle basis, based on the principle that mixing smaller quantities of liquid and dry ingredients at once is more efficient and results in dough that is uniformly hydrated. Hydrobond Technology can be used with a pre-hydration system to combine flour, minors, and water in a brew holding tank. It can be retrofitted to existing systems.
When combined with an Exact Continuous Mixer, Hydrobond Technology makes the mixing process more efficient. It enables you to use of a shorter mixer, which equates to a smaller footprint, lower equipment costs, and lower energy costs.
Which Mixer Do You Need?
Exact Mixing manufactures a range of mixer models and sizes that will successfully mix a wide variety of food products, including:
Wheat-Based Bakery Products: Specifically designed for mixing low- to mid-absorption, fully developed doughs, our EX Continuous Mixer is well-suited for crackers, pretzels, bagels, pizza, cookies, pie crusts, pocket sandwiches, pastries, pet treats, and more.
Crisp Products: The Exact FX Continuous Mixer is designed for products where critical moisture levels determine the product’s final texture, such as baked potato chips, rice crisps, corn chips, veggie chips, potato snacks, stackable potato chips, multigrain chips, and more.
Buns, Bread & Rolls: The HDX Continuous Mixer is designed specifically for mixing ultra-high absorption, highly developed dough, such as for breads, hamburger and hot dog buns, hard rolls, English muffins, tortillas, multigrain products, and similar products.
Cookies & Other 2-Stage Products: The LDX Continuous Mixer is well-suited for most cookies and other applications where ingredients are blended before adding flour. All ingredients except flour are combined in the crème-up stage, and special mixing elements cut the fat into the other ingredients. The flour is added before the development stage, where the final dough is created.
Baked Goods, Fillings & Icings: The MX Continuous Mixer, our most versatile mixer, is suitable for products such as cookies, snacks, pizza, pretzels, muffins, cake-style donuts, icings, batters, peanut butter, pie fillings, and other fat/sugar mixtures. Solid ingredients are quickly blended into solid fat to create a uniform mixture without excessive heat.
When you are ready to solve the problem of optimizing pre-mixing dough hydration levels for your bakery, the suppliers of Hydrobond Technology for Continuous Mixing systems can help. Call Exact Mixing today at (01) 610-693-5816 or click here to learn more.