How to Mix Hydrocolloids Instantly Without Hot Water

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 [...]

By |2018-07-20T22:24:21+00:00July 19th, 2018|Rapidojet|Comments Off on How to Mix Hydrocolloids Instantly Without Hot Water

How Do You Optimize Dough Hydration and Avoid “Tail Out”?

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 [...]

By |2018-04-24T03:30:47+00:00April 24th, 2018|Rapidojet|Comments Off on How Do You Optimize Dough Hydration and Avoid “Tail Out”?

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+00:00March 22nd, 2018|Rapidojet|Comments Off on How to Make Your Healthy Whole Wheat Bread Better

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+00:00February 23rd, 2018|Rapidojet|Comments Off on Struggling with Your Sponge and Dough Process?

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+00:00January 26th, 2018|Rapidojet|Comments Off on Take Off in 2018 with Rapidojet: The future of industrial hydration and mixing

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+00:00August 21st, 2017|Bakery Equipment, Rapidojet|Comments Off on 5 Ways to Increase Bakery Capacity

No Time to Waste? Go with No-time Dough!

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 [...]

By |2018-01-13T00:07:51+00:00June 19th, 2017|Bakery Equipment, Rapidojet|Comments Off on No Time to Waste? Go with No-time Dough!

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+00:00April 20th, 2017|Bakery Equipment, Rapidojet|Comments Off on Watch your Biga Yield Grow!

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+00:00March 22nd, 2017|Bakery Equipment, Rapidojet|Comments Off on Stop Being Corny with Batch Masa Mixing! Use Rapidojet

Which Would You Choose: 1.5 or 15kwh per ton?

Most of the time, more power is a good thing. But when you’re running a full-time food operation and looking to save money, you want to use as little electrical power as possible to get the job done. If you are looking to cut energy costs without cutting quality, consider the Rapidojet technology. Rapidojet can [...]

By |2018-01-13T00:13:38+00:00February 16th, 2017|Bakery Equipment, Rapidojet|Comments Off on Which Would You Choose: 1.5 or 15kwh per ton?
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