How do you mix hydrocolloids now? Are you using hot water – and then cooling it prior to processing? Are you fighting to reach the right level of hydration in a homogeneous solution? Can you avoid lumps that gum up equipment? It’s a time consuming process that significantly affects the viscosity and quality of the [...]
Now it is possible! And this is how. Arguably the most important step in milling grain into flour is tempering. It provides the correct moisture level so the components (bran, endosperm and germ) can be efficiently separated, allowing for the most flour to be extracted. It also takes a long time, anywhere between 8 to [...]
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 [...]
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 [...]
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 [...]
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 [...]
What do you think is the greatest skill position and biggest variable in the bakery? The mixer operator! Let me tell you why. One of the things that makes or breaks a bakery is how consistent the product is. And one of the key variables in consistency is what happens while ingredients are in the [...]
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 [...]
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 [...]
