Bakery Concepts International issued new U.S. patent
On February 5, 2019, Bakery Concepts International was issued a patent for a mixing chamber suited to hydrating or mixing a variety of dry ingredients with a wide range of liquids (U.S. patent no. 10,195,572 B2).
As noted in the patent, the mixing chamber has an accumulation chamber that evenly distributes ingredients as they pass a liquid spray nozzle, resulting in uniform hydration. The liquid may be sprayed at a variety of pressures to achieve varying levels of granule hydration to permit the manufacture of dough, batter or other compositions. Even dry ingredients which are generally slow to absorb moisture may be rapidly and evenly hydrated without an excess of liquid. Process parameters, such as volume flow rate of the dry and liquid ingredients, can also be varied.