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