Instant dough hydration system
When producing high-quality dough for bakery products, managing hydration efficiently without introducing excess heat is crucial. Traditional mixing methods can generate unwanted heat, compromising dough quality and increasing energy costs.
Optimize dough hydration and reduce mixing time
The Hydrobond Technology by Reading Bakery Systems is designed to instantly and efficiently hydrate dry materials without adding excess heat. This system accelerates the continuous mixing process, allowing for the use of a shorter mixer, which reduces equipment and energy costs. The Hydrobond Technology quickly blends liquids and dry ingredients, typically flour, just before the main mixing chamber with minimal temperature increase. It requires no additional floor space and simplifies the mixing process. Suitable for use with continuous mixers or as a pre-hydration system, it optimizes the blending of minor ingredients and water into a brew holding tank.
Benefits
- Instant hydration minimizes temperature gain
- Reduces total mixing time and energy costs
- Fits within existing floor space constraints
- Enhances dough quality by preventing excess heat
- Easy to clean and maintain