It’s not often you find a mixer that solves multiple food production issues. However, the versatility of the Rapidojet mixing technology reaches into many corners of the food industry. Here are a few products that it improves. Dough and batter Bread, roll, cake, muffin and pastry dough are all reap benefits from Rapidojet. Full gluten hydration [...]
The right bakery equipment can be the decisive factor for the quality of your final product, and whole operation. If you disagree, here are just two reasons: Products not properly mixed, processed, proofed or baked are inconsistent, have limited shelf life and increase waste. Yet, done right, you’ll have a reliably consistent product The cost and efficiency [...]
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 [...]
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 [...]
Your time is valuable. So I’ll get right to the point. The patented technology of Rapidojet gives you dough that’s ready to go in no-time. Sound nice? I’m sure you are always looking for ways to speed up your process, getting more of your product out on the market. Yet some areas (like baking or [...]
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 [...]
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 [...]
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 [...]
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 [...]
