Going in and out of the freezer can be tough on bakery products, especially ones consumers do not expect to be frozen. Thankfully, gums and starches not only help baked goods make the frozen journey, but they improve overall texture, taste and stability. The key to this is moisture retention. But what if I told you that you could [...]
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 [...]
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 [...]
One of the things that’s discussed a lot on this blog is hydration. That’s because it’s so important, in more ways than one, for the quality of a full range of products. If done correctly, it can save you a lot of time and money, while substantially improving product quality. The focus for this month: [...]
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 [...]
The demand for sprouted grains is skyrocketing. Just last year, sales were projected to grow eight times their current levels by 2020. This healthy, natural approach to grains comes with a unique set of problems, however. Bakers and millers alike must find innovative ways to increase the production speed of the sprouting process, while ensuring [...]
How To Make Better Products with Less Pre-gel Starch Pregelatinized starches--these modified carbohydrates are helping bakery products gelatinize faster and more effectively, while helping improve product quality. But what if you could get even better results and products, all while using less pre-gel--way less? New testing is showing the innovative Rapidojet mixer allows for just [...]
Prehydration Mixing is the Answer A big part of mixing relies on the hydration of dry ingredients. Hydrating dough while mixing is crucial for any baked good. As the latest research shows, it plays a key role in consistent quality and shelf life, among other things. Enter Rapidojet - an innovative mixer that is raising [...]
How do you come up with an industry-revolutionizing invention? Apparently, in your sleep. Hi, My name is Dr. Bernhard Noll, and that’s how I came up with the idea for the Rapidojet. I believe this bakery equipment to be the future of mixing for baking and the food industry. Rapidojet uses a liquid jet stream [...]
