Hydration technology, which focuses on optimizing the water absorption process in dough, has emerged as a game-changer. The experts with Reading Bakery Systems would like to share some of the advantages of hydration technology, such as our patented Hydrobond Technology®. We’ll show you how it transforms dough processing and contributes to the production of superior bakery products.
Precision and Consistency
One of the primary advantages of Hydrobond Technology® is its ability to precisely control water absorption in dough. Traditional methods often relied on subjective assessments by bakers, leading to variations in hydration levels. With this sophisticated hydration technology, precise measurements and controls ensure consistent water distribution, resulting in dough with uniform texture, flavor, and quality. This precision is particularly crucial in large-scale commercial bakeries where consistency is key.
Reduced Mixing Time
Hydrobond Technology® streamlines the mixing process, reducing mixing times without compromising dough quality. Traditional mixing typically requires extended mixing durations to achieve optimal hydration. However, with advanced technology, efficient water absorption occurs much faster. This enhances production efficiency and contributes to energy savings and equipment lifespan.
Improved Dough Handling
Hydration technology from RBS makes dough more manageable and easier to handle throughout the various processing stages. The controlled hydration process enhances dough extensibility and elasticity, reducing stickiness and preventing overmixing. As a result, bakers experience improved results during shaping, dividing, and molding, leading to improved product quality.
Customization and Recipe Flexibility
Hydrobond Technology® offers a high degree of customization in dough recipes. Bakers can use different hydration levels to achieve specific textures, flavors, and product characteristics. This flexibility allows for the creation of a diverse range of bakery items, catering to ever-changing consumer preferences and market trends.
Waste Reduction
Precise control over water absorption helps minimize ingredient waste. Traditional methods might lead to overcompensation with ingredients due to uncertainties in hydration levels. RBS hydration technology allows bakers to optimize ingredient ratios based on accurate measurements, reducing the likelihood of excess ingredient usage and subsequent waste.
Improved Fermentation and Proofing
Hydration technology improves the fermentation and proofing stages of dough processing as well. The controlled hydration process creates an environment conducive to yeast activity, fostering proper fermentation. This, in turn, contributes to the development of desirable flavors, aromas, and textures in the final baked products. Consistent water absorption also ensures even proofing, preventing uneven rising and resulting in a uniform crumb structure.
Hygiene and Food Safety
RBS Hydrobond Technology® incorporates design elements that prioritize hygiene and food safety. Automated systems reduce the need for manual handling, minimizing the risk of contamination. In addition, we design our advanced mixers and hydration equipment with easy-to-clean surfaces, ensuring compliance with strict food safety standards.
Energy Efficiency
Last – but not least – modern hydration technology is designed with energy efficiency in mind. By optimizing the mixing process and reducing overall processing time, we can significantly minimize your energy consumption. This leads to cost savings for bakeries and contributes to a more sustainable and environmentally friendly production process.
The advantages of hydration technology in dough processing have helped reshape the baking industry. The precision, efficiency, and other characteristics of Hydrobond Technology® from Reading Bakery Systems have revolutionized how bakers approach their craft. If you would like more information, we’d love to hear from you. You can call 610-693-5816 or contact us online to get in touch.