How Do You Optimize Dough Hydration and Avoid “Tail Out”?

Getting the ideal dough hydration level is one of the most important goals of mixing. When ingredients are instantly and properly hydrated, both the product on the make-up line as well as the final product becomes more consistent and the quality increases. Yet if you’ve ever been a part of the mixing process, you know it’s not just a simple step [...]

By |2018-04-24T03:30:47+00:00April 24th, 2018|Rapidojet|0 Comments

How to Make Your Healthy Whole Wheat Bread Better

Whole wheat bread products have been rising in popularity, thanks to their nutritional profile and healthy reputation. Still, baking with whole wheat can be a challenge. It’s easy to have loaves turn out dry, dense, and crumbly. So what’s the secret to baking whole wheat bread that’s actually enjoyable to eat and healthy? To answer this [...]

By |2018-03-23T06:24:31+00:00March 22nd, 2018|Rapidojet|0 Comments

Struggling with Your Sponge and Dough Process?

Sponge and dough is a method of baking unique bread, but it’s getting hard to do in the baking industry. The technique of bulk fermentation is simple—just mix flour, water and yeast. But there’s a catch: it takes a long time and a lot of space. With higher speed, larger operations, automation has taken its [...]

By |2018-02-23T18:28:43+00:00February 23rd, 2018|Rapidojet|0 Comments

Take Off in 2018 with Rapidojet: The future of industrial hydration and mixing

Why not start off the new year with a smart step forward? You want to make the biggest positive impact on your commercial bakery or food production site. You need to save money, make a quality product and increase efficiency. You can do it all with one, simply brilliant step. Strap yourself into the patented jet engine technology [...]

By |2018-01-26T20:56:41+00:00January 26th, 2018|Rapidojet|0 Comments

Do Your Doughs Tail Out or Lack Consistency?

Dough consistency can make or break your operation. Solve the problem, and you’ll have less waste and a higher quality product. When your dough comes out the same time and time again, you can fine tune and optimize your process, keeping production running smoothly. It can be easier said than done. Your batches come out [...]

By |2017-12-12T22:10:32+00:00December 12th, 2017|Rapidojet|0 Comments

5 Ways to Increase Bakery Capacity

In the food industry, bakeries are looking to do more with less. A report published by Technavio on bakery trends for 2017 found bakeries are looking for efficient equipment that’s well made and can cut time. No matter the size or the type of your operation, you probably have similar goals. Having equipment that can do more [...]

By |2018-01-13T00:05:49+00:00August 21st, 2017|Bakery Equipment, Rapidojet|0 Comments

The Future of Bakery Engineering

If there’s one thing we all want to see, it’s the baking and food industry grow. I’m not just talking about expanding our product lines and sales, but laying the groundwork for expanding ideas and inspiring young leaders; making room for innovation and a fresh way of approaching problems. That’s why I’m a supporter of [...]

By |2017-08-26T21:05:40+00:00July 20th, 2017|Bakery Equipment, Rapidojet|0 Comments

Watch your Biga Yield Grow!

You bake with preferments to improve bread’s texture, aroma and hydration all with less yeast. So why not improve your biga so it can in turn better enhance your products? By optimizing your biga to the max, you will see big advantages in terms of yield and product quality. How do I optimize Biga? The [...]

By |2018-01-13T00:09:43+00:00April 20th, 2017|Bakery Equipment, Rapidojet|0 Comments