HYDRO-ABSORBTION SYSTEM
Hydro-Absorbtion...what is it?
Flour is the key component influencing the final price of bakery products. As an experienced baker and bakery equipment manufacturer we asked ourselves for a long time how to secure the effects of market price increases. We know how difficult it is to get used our clients to the higher prices of food products. We were looking for a good effective solution, which reduces the cost of bakery products and we found the it!
Hydro-Absorption System is based on reducing amount of flour used in the production and replace it with sufficient water. As a result, we are able to get more dough wheat or half-sweet dough while avoiding any loss of mass quality . All of our manufactured machines are equiped in this system. Our bakery uses the Hydro-Absorption.
Check now the daily amount of extra dough you are able to generate in your bakery, giving the scale of production and the market price of flour.