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, however. Bakers and millers alike must find innovative ways to increase the production speed of the sprouting process, while ensuring [...]

By |2018-01-13T00:25:34+00:00May 25th, 2016|Bakery Equipment, Rapidojet|Comments Off on Sprouted Grains: Two Problems, One Solution

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 results and products, all while using less pre-gel--way less? New testing is showing the innovative Rapidojet mixer allows for just [...]

By |2018-01-13T00:28:13+00:00April 15th, 2016|Bakery Equipment, Rapidojet|Comments Off on What? Use Less to Make More?

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 key role in consistent quality and shelf life, among other things. Enter Rapidojet - an innovative mixer that is raising [...]

By |2018-01-13T00:30:10+00:00March 15th, 2016|Bakery Equipment, Rapidojet|Comments Off on What You Must Know About Pre-hydration

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 bakery equipment to be the future of mixing for baking and the food industry. Rapidojet uses a liquid jet stream [...]

By |2018-01-13T00:32:39+00:00February 15th, 2016|Bakery Equipment, Rapidojet|Comments Off on Bakery Equipment: The Greatest Invention Since Sliced Bread

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 ingredients, the longer it will take in the mixer for the dough to develop. When we focus on hydrating the [...]

By |2018-01-13T00:02:19+00:00January 24th, 2016|Bakery Equipment, Rapidojet|Comments Off on Rapidojet: The Most Disruptive Bakery Equipment Technology for the Food Industry in the Last 50 Years
Go to Top