Retrofitting existing batch and continuous mixing systems with Hydrobond Technology® is a simple process. It can be done with very little disruption to the existing system and does not require significant changes to the equipment. With the assistance of Reading Bakery Systems, bakeries can improve their efficiency and products.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, is the leading manufacturer of innovative, high-quality, high-volume processing systems for the global food manufacturing industry, focusing on baked snack production systems.
Benefits of Hydrobond Technology in the Baking Industry
Hydrobond technology has the potential to revolutionize the baking industry by improving the quality and shelf life of baked goods. The benefits include:
- Improved Quality: Hydrobond technology gives baked goods a more consistent texture and flavor. This is because the bond between the ingredients prevents them from separating, allowing for a more uniform mixture and a better result.
- Extended Shelf Life: Hydrobond technology can extend the shelf life of baked goods by maintaining their freshness. This is because the technology helps retain moisture, slowing down the staling process.
- Improved Efficiency: Hydrobond technology can also improve the efficiency of the mixing process, reducing waste and saving time and resources. This is because the technology helps to streamline the mixing, forming, and baking steps, leading to a more streamlined and efficient production process.
Experience Continuous Mixing
The Exact EX Continuous Mixer is ideal for gently kneading wheat-based products, such as pretzels, pizza, sweet goods, crackers, and for everything but the lowest viscosity powder/liquid mixtures. It uniformly mixes products with various dough moisture levels, including low moisture and stiff products. A specialized liquid injection system and revolutionary mixer shaft design evenly distribute moisture throughout the dough, creating consistent product textures.
The FX Continuous Mixer evenly distributes small amounts of moisture into large amounts of powder. This is accomplished by lifting the powder into atomized liquids. The FX mixer is ideal for hydroscopic powders such as potato flakes used to make fabricated potato chips and other low-moisture mixtures.
The HDX or High Development Continuous Mixer is perfect for ultra-high absorption doughs, such as buns, bread, English muffins, and similar products. It is designed to first mix all ingredients into a uniform mass with a twin screw mixer and knead the dough in a separate section to the proper development level with a single screw mixer, all at low temperatures.
If you manufacture cookies or another product that requires blending ingredients before the flour is added, the LDX Continuous Mixer is the ideal two-stage mixer. All minor ingredients and some of the flour are combined in the first mixing stage, and special mixing elements cut in the fat. In the final stage, the remaining flour is added to create the final dough.
Our most versatile mixer is the Exact MX Continuous Mixer. The twin shaft design suits various products, including cookies, snacks, batters, icings, and pastes. It is also an ideal first-stage mixer for processes that require creme-up and pre-blend stages.
In conclusion, retrofitting batch and continuous mixing systems with Hydrobond Technology is a valuable addition, improving mixing efficiency and leading to a more consistent final product. Call Reading Bakery Systems at (01) 610-693-5816 or click here to learn more.