Keep the Dough Rolling!

Everyone loves pizza. At least that’s what commercial baking trends have shown in 2016 as pizza sales reached the highest peak in the last four years. In fact, the average American eats an average of 23 pounds a year! Pizza dough suppliers are building bigger lines, with ability for more variety, according to reports. More [...]

By | 2018-01-13T00:15:41+00:00 December 12th, 2016|Bakery Equipment, Rapidojet|0 Comments

The Water Question

It’s the big question with whatever ingredients you’re mixing: how will water interact with what’s in the bowl? If this isn’t one of your big questions, it should be! Your process for mixing usually starts with the main dry ingredient, such as flour. Getting the perfect texture, consistency and shelf life—from crumbly dry masses to [...]

By | 2018-01-13T00:16:27+00:00 November 9th, 2016|Bakery Equipment, Rapidojet|0 Comments

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!” Over the four days, we ran a series of demos giving a full range of bakers, millers and food [...]

By | 2017-08-25T00:20:22+00:00 October 24th, 2016|Bakery Equipment, Rapidojet|0 Comments

How about some ROI numbers?

Rapidojet Baking Equipment ROI on Bread Products We’ve said it before: Rapidojet saves you money. With bread products, you can easily get money going back into your business in a short time. Depending on the size of the machine, the number of shifts run and how much hydration is used, a bakery can have a [...]

By | 2018-01-13T00:17:51+00:00 September 12th, 2016|Bakery Equipment, Rapidojet|0 Comments

It’s been quite a while since sliced bread was the best thing…

Now, come see Rapidojet at IBIE Difference in loaf volume when using hydrated bran from Rapidojet (left) vs. dry bran added to the mixer (right). It’s almost here—the “biggest, most comprehensive event in the U.S. for the grain-based food industry,” otherwise known as the International Baking Industry Exposition (IBIE). It’s also a perfect [...]

By | 2018-01-13T00:19:55+00:00 August 24th, 2016|Bakery Equipment, Rapidojet|0 Comments

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 bakery experts and peers, it was also an opportunity to showcase the innovative power of the Rapidojet technology. During the [...]

By | 2018-01-13T00:24:11+00:00 June 15th, 2016|Bakery Equipment, Rapidojet|0 Comments

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+00:00 May 25th, 2016|Bakery Equipment, Rapidojet|0 Comments