New technology reduces mixing time

by Jeff Gelski
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Hydrobond Technology
Hydrobond Technology delivers hydration of a dry ingredient system before it enters the continuous mixer.

ROBESONIA, PA. – Exact Mixing, part of Reading Bakery Systems, has introduced a Hydrobond Technology designed to result in shorter mixing time and less required energy. The Hydrobond Technology delivers instant, even hydration of a dry ingredient stream (typically flour) before it enters the continuous mixer. No heat is added to the dough.

The new technology mixes dough on a particle-to-particle basis and is based on the principle that mixing smaller amounts of liquid and dry ingredients together at one time is easier and more efficient. When used with a continuous mixer, Hydrobond Technology accelerates the process, allowing for the use of a shorter mixer that may lead to a smaller footprint, lower equipment costs and lower energy costs, according to Robesonia-based Exact Mixing.

Hydrobond Technology may be used with a pre-hydration system to mix particles of flour, minors and water directly into a brew holding tank. The technology may be retrofitted to existing systems.
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By AJAY KULKARNI 1/11/2018 8:59:19 AM
I’m kitchen designer and I need machinery for macaroons manufacturing unit , same time I need best quality that’s why contacted you