HYDRA
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Sancassiano Hydra is a patented mixing technology developed to achieve high dough hydration with limited temperature rise and efficient gluten development. Its gentle mixing action allows energy to be transferred into the dough while remaining suitable for products containing delicate inclusions. The technology is designed for a broad range of bakery applications and can be integrated into Sancassiano automatic mixing systems.
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Mixing principle Patented Hydra mixing technology Speed control Variable speed Control system PLC control Mixing control Simple to use HMI, with Mixing by Energy feature included as standard Bowl system Genesi construction with patented Sancassiano mixing bowl Bowl compatibility Compatible across selected Genesi, Double Force, Hydra and Revo configurations -
- The driving system for the mixing tools is OIL-FREE (with easily removable seals for quick routine maintenance) to avoid contamination risks, and to reduce maintenance.
- Gentle mixing action limits dough temperature rise and reduces unnecessary energy input.
- Supports higher dough hydration and rapid gluten development.
- Provides flexibility across different batch sizes and a wide range of dough types.
- Fast incorporation and delicate distribution of inclusions helps protect product structure.
- Suitable for products including bread, buns, croissants, Danish, pizza, panettone, bagels and yeast donuts.
- Variable speed allows the mixing intensity to be adapted to individual recipes.
- PLC control and Mixing by Energy are included as standard, while oil-free transmission reduces maintenance requirements and eliminates a potential source of oil contamination.
- Can be incorporated into automated industrial solutions for mixing, fermentation and dough handling.
For more detailed information or brochures about this equipment, please contact our team.
