Instant dough hydration system

Efficiently hydrate dry ingredients instantly with minimal heat increase, streamlining your mixing process and reducing equipment footprint and energy costs.

Rapidly Hydrates and Mixes Ingredients

Hydrobond Technology by Reading Bakery Systems offers an innovative solution for industrial bakeries and snack manufacturers focusing on dough processing efficiency. This system specializes in the rapid hydration of dry ingredients, integrating seamlessly with your existing continuous mixing line. It utilizes a pre-mixing hydration step that reduces the size of the required downstream mixer, which in turn lowers both the energy consumption and equipment footprint. Capable of processing a wide variety of products, including pretzel sticks, cheese crackers, and kibble for pets, it is ideal for high-throughput operations in the food, snack production, and pet food industries.

Automation is streamlined with an in-house designed PLC control system, allowing for precise operation and integration within your production facility. The Hydrobond Technology system is noted for its robust construction, designed to handle the rigors of continuous and batch operations while minimizing heat generated during mixing, thus maintaining ingredient quality. Cleaning is simplified through easily accessible components, ensuring quick maintenance turnaround and adherence to sanitation standards. This equipment can be customized to meet specific production needs, supported by Reading Bakery Systems’ engineering expertise.

Benefits

  • Minimizes equipment footprint to save valuable production space.
  • Cuts energy costs by reducing mixer size and optimizing hydration efficiency.
  • Enhances product quality by preventing heat buildup during mixing.
  • Streamlines cleaning processes to ensure high sanitation standards.
  • Customizability supports a wide range of bakery and snack production needs.

General


Applications
Cookies,Biscuits,Stackable chips,Snacks,Popped snacks,Expanded snacks,Crackers,Baked pet food,Baked granola,Pretzels,Fried potato rings
End products
Pretzel sticks,Stacked potato chips,Chocolate chip cookies,Kibble for cats,Cheese puffs,Onion rings,Cheese crackers,Popcorn chips,Nutri-grain bars
Steps before
Pre-hydration,Ingredient Weighing,Screening
Steps after
Proofing,Baking,Cooling,Packaging
Input ingredients
dry materials,flour,liquids,minors,water
Output ingredients
hydrated dough,mixed dough
Market info
Reading Bakery Systems is renowned for its expertise in designing and manufacturing innovative industrial bakery equipment, particularly for snack food production, combining advanced technology and industry knowledge to enhance productivity and quality.

Technical Specifications


Hydration Efficiency
Superior hydration without excess heat
Mixer Footprint
Smaller footprint
Energy Cost
Lower energy costs
Mixing Time Reduction
Reduced total mixing time
Temperature Gain
Little temperature gain
Mixing Capacity
Mix more dough with same size mixer
Cleaning Process
Cleans quickly and easily
Compatibility
Can be used with continuous mixer or pre-hydration system

Operating Characteristics


Working mechanism
Continuous mixing
Integrated steps
Pre-hydration system
Batch vs. continuous operation
Inline Continuous
Automation level
Automated/PLC
CIP/SIP
Designed with easy cleaning
Changeover time
Quick and efficient
Energy efficiency
Lower energy costs
Cleaning method
Quick and easy cleaning

Material Compatibility


Density/particle size
0.5–2.5 g/cm³ / 50–1000 µm

Physical Characteristics


Machine footprint
Requires no additional floor space
Control panel type
Custom-designed control systems
Discharge method
Efficient blend of dry and wet ingredients before main mixing chamber

Custom Options


Footprint
Compact
Control panel type
Custom Designed