Blog
Don’t Let Bran Hurt Your Dough—Make it happy and Hydrate It!
One of the things that’s discussed a lot on this blog is hydration. That’s because it’s so important, in more ways than one, for the quality of a full range of products. If done correctly, [...]
How Well Do You Know Mixing?
The Science of Mixing—part of BAKERpedia’s Academy series—was held at The Wheat Marketing Center in Portland, Oregon. It covered mixing, hydration and the requirements for a good mix. Along with the chance to connect with [...]
Sprouted Grains: Two Problems, One Solution
The demand for sprouted grains is skyrocketing. Just last year, sales were projected to grow eight times their current levels by 2020. This healthy, natural approach to grains comes with a unique set of problems, [...]
What? Use Less to Make More?
How To Make Better Products with Less Pre-gel Starch Pregelatinized starches--these modified carbohydrates are helping bakery products gelatinize faster and more effectively, while helping improve product quality. But what if you could get even better [...]
What You Must Know About Pre-hydration
Prehydration Mixing is the Answer A big part of mixing relies on the hydration of dry ingredients. Hydrating dough while mixing is crucial for any baked good. As the latest research shows, it plays a [...]
Bakery Equipment: The Greatest Invention Since Sliced Bread
How do you come up with an industry-revolutionizing invention? Apparently, in your sleep. Hi, My name is Dr. Bernhard Noll, and that’s how I came up with the idea for the Rapidojet. I believe this [...]
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 in conventional mixers involve 1) hydration and 2) dough development. We have learned that the longer it takes to hydrate dry [...]