Tortillas. Chips. Tamales. Corn bread.
All of these delicious products rely on masa flour. And as food producers, you rely on masa performing to the best of its ability. That’s why I’m so excited about the Rapidojet Technology and how it handles this corn flour. Rapidojet has no problem mixing masa, let alone improving your production efficiency.
Healthy nutrients are locked away in the corn kernel—such as fiber, ferulic acid, xanthophyll and carotenoids—which make consumers happy. Another thing that’s making more and more customers happy: gluten-free products. This industry can expect to grow around 6% globally between 2015 and 2019, according to reports.
On this blog I talk a lot about the wheat flour side of things. Yet just as the food industry is a diverse one, ingredients are diverse as well. What’s really exciting about the Rapidojet technology is that it can handle diverse products and still offer the benefits and savings associated with continuous mixing.
Here are four reasons to use Rapidojet as a continuous mixer for masa:
- Decrease power usage. When mixing masa, there is more than an 80% reduction in the mixing energy used. Rapidojet consumes only about 1.5 kW hr. / ton of output, compared to approximately 15 kW hr. / ton of output from a traditional mixer.
- Cut labor costs. With continuous mix and the ability to eliminate mixing bowls, labor costs drop more than 80%.
- Improve sanitation and safety. There is a significant reduction in sanitation and safety exposure and costs due to the elimination of multiple, moving mixing bowls.
- Better product. The consistency of your product will go up with Rapidojet as a continuous mixer.
See for yourself! This video shows masa continuously mixed by Rapidojet and delivered directly into the Masa Hog:
There you have it! This patented technology will revolutionize masa flour in your products. Put it to work in your product line, and get those corn-goods rolling!
Discover what other special food product lines Rapidojet can improve for you! Learn more by contacting me at email@example.com