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+00:00 August 21st, 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+00:00 April 20th, 2017|Bakery Equipment, Rapidojet|0 Comments

Stop Being Corny with Batch Masa Mixing! Use Rapidojet

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 [...]

By | 2018-01-13T00:10:31+00:00 March 22nd, 2017|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

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