Reading Bakery Systems offers new Hydrobond Technology that gives bakers the ability to optimize dough with higher hydration levels of flour and water.
Located in Robesonia, PA, Reading Bakery Systems is the world’s leading manufacturer of reliable, and high-volume processing systems for the food manufacturing industry, with a focus on baked snack production systems.
In addition to state-of-the-art industrial bakery equipment and systems from Thomas L. Green and Reading Pretzel and innovative oven profiling systems from Reading Thermal, we proudly offer the world’s most technologically advanced Continuous Mixing systems from: Exact Mixing.
Advancements in Dough Hydration
To improve the efficiency of your mixing process, explore our cutting-edge Hydrobond Technology, which instantly blends dry and wet ingredients with unmatched efficiency and without adding heat to your dough.
The dough is mixed on a particle-to-particle basis, based on the principle that mixing smaller amounts of liquid and dry ingredients together at one time is more efficient and results in more uniformly hydrated dough.
Hydrobond Technology can be used with a continuous mixer or with a pre-hydration system to mix flour, minors and water directly into a brew holding tank. It can also be retrofitted to existing systems.
Exact Continuous Mixer Models
EX Continuous Mixer – The EX Continuous Mixer is ideal for wheat-based snacks such as sweet goods, crackers, pie crusts, pretzels, and pet treats, and is also well suited for all but the lowest viscosity powder/liquid mixtures. It uniformly mixes doughs with a variety of moisture levels without generating excessive heat.This single-screw mixer offers dough production rates of 50 to 10,000 kg/hour.
HDX Continuous Mixer – The HDX Continuous Mixer is designed for manufacturing highly developed dough at low temperatures, such as hot dog and hamburger buns, breads, hard rolls, English muffins, tortillas, multi-grain products, and similar products. The high-development mixer provides uninterrupted and precise ingredient metering to the mixer and eliminates the chance of contamination because the dough is never exposed to the environment. It offers dough production rates of 1,500 to 10,000 kg/hour.
MX Continuous Mixer – The MX Continuous Mixer is an extremely versatile twin-screw mixer that is suitable for a wide range of products, including cookies, snacks, batters, icings, pretzels, pizza, and pastes. It is also an ideal first stage mixer for processes that require creme up and pre-blend stages. This mixer offers dough production rates of 500 to 6,000 kg/hour.
FX Continuous Mixer – The FX Continuous Mixer is ideal for distributing small amounts of moisture evenly into large quantities of powder, such as potato flakes used to make fabricated potato chips and any other low moisture mixtures, which is accomplished by lifting the powder into atomized liquids. This high shear mixer offers dough production rates of 100 to 1,250 kg/hour.
LDX Continuous Mixer – The LDX Continuous Mixer is an excellent choice for most types of cookies and similar applications where ingredients are blended before adding flour. This mixer offers dough production rates of 1,500 to 7,500 kg/hour.
Reading Bakery Systems’ expertise as suppliers of bakery production line equipment is unrivaled in the industry. Discover how to achieve higher dough hydration levels of flour and water by calling us at (01) 610-693-5816 or clicking here to explore our products.