How to Make Your Healthy Whole Wheat Bread Better

Whole wheat bread products have been rising in popularity, thanks to their nutritional profile and healthy reputation. Still, baking with whole wheat can be a challenge. It’s easy to have loaves turn out dry, dense, and crumbly. So what’s the secret to baking whole wheat bread that’s actually enjoyable to eat and healthy? To answer this [...]

By | 2018-03-23T06:24:31+00:00 March 22nd, 2018|Rapidojet|0 Comments

Struggling with Your Sponge and Dough Process?

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 [...]

By | 2018-02-23T18:28:43+00:00 February 23rd, 2018|Rapidojet|0 Comments

Take Off in 2018 with Rapidojet: The future of industrial hydration and mixing

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 [...]

By | 2018-01-26T20:56:41+00:00 January 26th, 2018|Rapidojet|0 Comments

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