Rapidojet: The Most Disruptive Bakery Equipment Technology for the Food Industry in the Last 50 Years

What we know about dough mixing has changed. Recent discovery has shown that traditional mixing inĀ conventional mixers involve 1) hydration and 2) dough development. We have learned that the longer it takes to hydrate dry ingredients, the longer it will take in the mixer for the dough to develop. When we focus on hydrating the [...]

By | 2017-08-25T00:03:56+00:00 January 24th, 2016|Bakery Equipment, Rapidojet|0 Comments