Potato Chips Equipment Company Offers Mixing Technology Trials

Exact Mixing by Reading Bakery Systems (RBS) now offering a continuous mixing system for testing and demonstrations at the AMF Tromp Innovation Center in the Netherlands. This is a pilot system which features a range of advanced mixing technologies including the MX mixer with Hydrobond Technology, HDX High Development Mixer, and LDX Multi-Stage Mixer. These mixers can produce a wide range of dough including for baked chips, pizza, bread and more.

“At the Innovation Center, we are able to duplicate full-scale production conditions on our pilot system to prove we can make their dough before consumers make a purchase decision. The testing and dough validation step is a critical part of our customers’ decision to choose continuous mixing over batch mixing,” said Joe Pocevicius, sales manager for Reading Bakery Systems.

The preliminary trials help customers optimize their product and processes by applying technological innovation and expertise. At the center, customers can also benefit from consultations.

Among the state-of-the-art equipment available at the center is the MX Mixer with Hydrobond Technology which is a versatile mixer well suited for different snacks including backed chips. Hydrobond tech offers instant, even hydration without adding excess heat to the dough. This action speeds up the mixing process allowing the use of a shorter mixer, which means a smaller footprint, lower equipment costs, as well as lower energy costs.