Mixing is a crucial step in the bakery production process. It determines the texture and quality of baked goods such as crackers: bread, cookies, and other products. Exact Mixing, part of Reading Bakery Systems (RBS), has developed Hydrobond technology that reduces the mixing time in bakery lines. Let’s take a closer look at the technology and how it works.
Headquartered 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, RBS 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 without adding heat to your dough.
Hydrobond technology is a revolutionary system that combines high-speed mixing with advanced bonding technology. It works by rapidly circulating ingredients in the mixer, creating a homogeneous mixture in a fraction of the time required by traditional mixers. The advanced bonding technology ensures that the ingredients are evenly distributed and held together during the mixing process, resulting in a consistent and uniform mixture.
Benefits of Hydrobond Technology
One of the primary benefits of Hydrobond technology is increased efficiency. By reducing the mixing time, bakers can produce more products in a shorter amount of time. This means they can meet the demands of customers faster and more efficiently. The technology also helps to reduce energy consumption as the mixer uses less energy to produce the same amount of dough as a traditional mixer.
Hydrobond technology also improves product quality. The rapid mixing process ensures that ingredients are evenly distributed and that the dough is homogeneous. This efficient mixing process, which reduces the amount of residual moisture in the dough, results in consistent product quality and improves the shelf life of baked goods.
Hydrobond technology is also user-friendly and easy to maintain. The mixer has a simple and intuitive interface that makes it easy for bakers to operate. The technology is also designed to be easy to clean and maintain, reducing downtime and helping to improve the overall efficiency of the bakery production line.
Hydrobond technology can be used with a Continuous Mixer or a pre-hydration system that mixes flour, minors, and water directly into a brew holding tank. It can also be retrofitted to our existing systems.
Summary
Hydrobond technology has the potential to revolutionize the bakery industry by reducing mixing time, increasing efficiency, improving product quality, and reducing energy consumption in bakery lines. It enables bakeries to reduce production costs, increase production capacity, and enhance product quality. Learn more by calling Reading Bakery Systems at (01) 610-693-5816 to explore our products.