By Bakers Journal
Exact Mixing, the supplier of continuous mixing solutions, has been awarded patent protection for their Hydrobond Technology® by the U.S. Patent and Trademark Office (USPTO).
Originally unveiled in 2017, Hydrobond Technology delivers instant, even hydration of a dry ingredient stream (typically flour) before it enters the mixer. This uniform hydration is accomplished without adding heat to the dough, and results in shorter mixing time, with less energy required.
“This patent represents a major breakthrough in dough mixing. Rapid hydration is advanced technology to make bakery doughs faster, with more uniform moisture distribution, and with less energy,” said Jim Warren, vice president of Exact Mixing at Reading Bakery Systems, in a press release. Hydrobond Technology mixes dough on a particle‐to‐particle basis. When used with a continuous mixer, Hydrobond Technology speeds up the continuous process allowing for the use of a shorter mixer, which means a smaller footprint as well as lower equipment costs, and lower energy costs.
Hydrobond Technology can also be used with a pre‐hydration system to mix particles of flour, minors and water directly into a brew holding tank. The Exact Mixing Hydrobond Technology can be retrofitted to existing batch mixing and continuous mixing systems.
Exact Mixing is a part of Reading Bakery Systems (RBS), one of the world’s leading manufacturers of innovative baking and process systems for the global baked snack industry. Based in Robesonia, Pa., with manufacturing facilities in Indianapolis, Ind., RBS offers Thomas L.
Green and Reading Pretzel high production processing lines capable of producing a wide range of snack products, innovative Exact continuous mixing solutions, and Reading Thermal’s SCORPION® 2 Data Logging Measurement System that ensures oven optimization and solves process problems. RBS is a member of the Markel Food Group.