Breaking News on Industrial Baking & Snacks

Read more breaking news



Exact Mixing creates higher hydration levels of flour and water for bakery manufacturers

Post a comment

By Jenny Eagle+

Last updated on 01-Feb-2017 at 12:27 GMT2017-02-01T12:27:27Z

The Hydrobond Technology. Picture: Exact Mixing.
The Hydrobond Technology. Picture: Exact Mixing.

Exact Mixing, part of Reading Bakery Systems (RBS), has launched a Hydrobond Technology for even hydration of a dry ingredient stream (such as flour) before it enters a continuous mixer.

The process allows for uniform hydration without adding heat to dough in the bakery sector, giving manufacturers a shorter mixing time.

Hydrobond Technology

Jim Warren, VP, Exact Mixing, told BakeryandSnacks, proper hydration is critical for efficient mixing.

With Hydrobond Technology, you get quicker, more uniform hydration. This saves both time and money for the customer,” he said.

The technology mixes dough on a particle-to-particle basis, based on the principle that mixing smaller amounts of liquid and dry ingredients together at one time is easier and more efficient.

Normally, the hydration step is done inside the mixer, but that takes longer and the hydration isn’t as uniform.

The Hydrobond Technology can be retrofitted to existing systems.

Hydrobond Technology is only relevant in today’s technology and advancements in continuous mixing,” added Warren. 

Less heat generated

One of the most interesting benefits of continuous mixing is that water and flour come together much more efficiently with less heat generated and higher hydration levels.

We have seen a number of situations where Hydrobond has had a significant effect on overall process improvement.  In one case, a product which had dry ingredients which required significantly different hydration levels was made more efficiently because we were able to control the available hydration level for each dry

We were able to prevent the ingredient which wanted more water from taking an excessive amount of the available moisture.

In other cases, the payback of a new mixing system was significantly reduced because a smaller mixer was able to meet the production demands.

RBS based in Robesonia, Pennsylvania produces Thomas L. Green and Reading Pretzel production processing lines for snacks, Exact Mixing continuous mixing solutions, and Reading Thermal’s Scorpion 2 Data Logging Measurement System.

Post a comment

Comment title *
Your comment *
Your name *
Your email *

We will not publish your email on the site

I agree to Terms and Conditions

These comments have not been moderated. You are encouraged to participate with comments that are relevant to our news stories. You should not post comments that are abusive, threatening, defamatory, misleading or invasive of privacy. For the full terms and conditions for commenting see clause 7 of our Terms and Conditions ‘Participating in Online Communities’. These terms may be updated from time to time, so please read them before posting a comment. Any comment that violates these terms may be removed in its entirety as we do not edit comments. If you wish to complain about a comment please use the "REPORT ABUSE" button or contact the editors.

Related products

Related suppliers

Key Industry Events


Access all events listing

Our events, Shows & Conferences...