Efficiently Combine Liquid & Dry Ingredient Streams Quickly & With Little Temperature Gain
The Exact Mixing Hydrobond Technology delivers instant, even hydration of a dry ingredient stream (typically flour) before it enters the continuous mixer. This uniform hydration is accomplished without adding heat to the dough, and results in shorter mixing time, with less energy required.
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, 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.
HYDROBOND IN ACTION