Timing is everything.
The timeless phrase is relevant in various situations but is particularly appropriate for businesses regarding the production process. For commercial bakeries, the time it takes to process dough recipes often differentiates between turning a profit and losing a significant amount of money.
Several factors determine the time it takes to produce dough recipes. For example, batch mixers take a long time to complete production orders because only one batch of ingredients can be processed at a time. The continuous mixers designed and manufactured by Exact Mixing take much less time to process because ingredients constantly feed, measure, mix, and develop inside our machines. Another way to speed up the dough-blending process is by reducing mixing time with Hydrobond Technology.
What is Hydrobond Technology
Exact Mixing is known for introducing several innovations to commercial bakeries, but the most impactful innovation is called Hydrobond Technology. Our proprietary Hydrobond Technology event distributes moisture over dry ingredients by combining the dry and wet ingredients on a particle-by-particle basis. The science behind the technology is based on the principle that combining small quantities of moisture and dry ingredients creates a much more efficient dough-blending process. Batches of dough come out of the development stage consistent in size, shape, weight, and texture and do not develop surface imperfections such as cracks, lumps, and troughs.
What Are the 5 Continuous Mixing Solutions?
Our engineers design and manufacture five continuous mixing solutions that specialize in reducing mixing times with Hydrobond Technology.
The FX Continuous Mixer with Hydrobond Technology is ideal for reducing mixing time. Hydrobond Technology lifts atomized liquids into large hydroscopic powders, turning corn and potato flakes into fabricated corn and potato chips. The precise measurement of dry ingredients ensures that the fabricated chips remain consistent in size, shape, weight, and texture.
The health benefits of consuming wheat food products, especially regarding digestive health, make the EX Continuous Mixer a popular choice for baking wheat-based snacks. This machine is designed to blend dough ingredients uniformly, while moisture levels can vary from very low to very high.
The MX Continuous Mixer is the most versatile machine for reducing mixing time with Hydrobond Technology. It processes dough recipes for baked goods like cookies, pretzels, pizza crusts, and cake batters. This machine is a suitable first-stage mixer for dough recipes requiring pre-blend and creme-up stages.
One of the most challenging dough recipes involves adding flour as the last dry ingredient right before the dough moves to the development stage. The LDX Continuous Mixer ensures the timing of adding flour is the same for every batch of dough and accurately measures every dry ingredient, including flour. Fat cuts into the dry ingredients to create a rich dough texture.
Our engineers have designed each continuous mixing system to generate different kneading speeds. The HDX Continuous Mider achieves the highest kneading speeds for thick dough recipes to blend dough ingredients thoroughly. This machine is the right option for bakeries that process the dough for thick baked goods such as buns, bread, hard rolls, and English muffins. Dough ingredients combine with a twin-screw blade before a single-screw blade completes the forceful kneading stage.
Learn more about reducing mixing time with Hydrobond Technology by submitting the Contact form or calling 610-693-5816.
