Monthly Archives: October 2016

  • 0
Ken Schwenger and Dr. Knoll discuss the benefits of Rapidojet.

IBIE 2016 Was a Success!

IBIE 2016 was a phenomenal show! Thanks to everyone who stopped by to learn more about the exciting possibilities of the Rapidojet technology. As one person said, it was “the most exciting equipment at the show!”

Ken Schwenger and Dr. Knoll discuss the benefits of Rapidojet.

Some of the BCI team discusses the benefits of Rapidojet to a crowd at IBIE.

Over the four days, we ran a series of demos giving a full range of bakers, millers and food processors the opportunity to see our patented technology in action. For example, we demonstrated how Rapidojet is changing the way bakers use bran. Bran is rising in popularity as a healthy option. Yet with traditional mixing methods, bran products often turn out dry with no volume or shelf life. Not so with Rapidojet. We proved that the patented high pressure of Rapidojet instantly hydrates bran at 300% and it was impossible to squeeze any water out of it. It’s been shown that this pre-hydration of bran increases yield, shelf life and loaf volume while reducing mixing time in the bakery’s existing mixer by about 10%.


In no time at all, Rapidojet spits out hydrated bran.


What’s the secret?

The secret to this is instant and full hydration. Any dry ingredient is shot with a high-pressure stream of liquid that fully satisfies it for water. As a result, total yield, product quality and shelf life go up while mix times are reduced by as much as 65% when pre-hydrating Ingredient Flour to the existing mixer. This is because we instantly develop gluten.

Bran is just one example of what Rapidojet can process. From bran to any flour, potato flakes, hydrocolloids, sprouted grain and much more, we can handle it. With all the interest generated at IBIE, it raises the big question: When is Rapidojet going to take over the food industry?

Ken Schwenger and Dr. Knoll discuss the benefits of Rapidojet

Can you believe this fully-hydrated bran?

  • 0
ibie logo

B.E.S.T. in Baking 2016|Rapidojet Bakery Equipment

Why were we selected for Best in Baking? Learn the answers from Dr. Noll himself. Come hear him speak on High Pressure Hydration/Mixing on Saturday, Oct 8th at 12:40pm on stage at the Innovation Spotlight Theater located in the “Idea Lab”.

Best in Baking award

Want to see the Rapidojet in action? Here is our Demo Schedule, and what we intend to do:

  1. Bran demo at 320% hydration Sat, Sun, Mon at 12pm, 2pm & 4pm with pumping through the Axiflow product transfer pump into a bucket.
  2. Masa Flour demo Sat, Sun, Mon 4.45pm  No Masa Flour demo on Tuesday. We intend to do full mixing with Rapidojet and pump the dough through the Axiflow product transfer pump into a bucket.
  3. Bran Demo Tuesday 12pm and 2pm.

See you at our IBIE booth at #1821!

October 8-11, 2016


If you still have questions, please contact me here.