Now it is possible! And this is how. Arguably the most important step in milling grain into flour is tempering. It provides the correct moisture level so the components (bran, endosperm and germ) can be efficiently separated, allowing for the most flour to be extracted. It also takes a long time, anywhere between 8 to [...]
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 [...]
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 [...]
Dough consistency can make or break your operation. Solve the problem, and you’ll have less waste and a higher quality product. When your dough comes out the same time and time again, you can fine tune and optimize your process, keeping production running smoothly. It can be easier said than done. Your batches come out [...]
What do you think is the greatest skill position and biggest variable in the bakery? The mixer operator! Let me tell you why. One of the things that makes or breaks a bakery is how consistent the product is. And one of the key variables in consistency is what happens while ingredients are in the [...]
If there’s one thing we all want to see, it’s the baking and food industry grow. I’m not just talking about expanding our product lines and sales, but laying the groundwork for expanding ideas and inspiring young leaders; making room for innovation and a fresh way of approaching problems. That’s why I’m a supporter of [...]
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 [...]
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 [...]
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 [...]
What we know about dough mixing has changed. Recent discovery has shown that traditional mixing in conventional mixers involve 1) hydration and 2) dough development. We have learned that the longer it takes to hydrate dry ingredients, the longer it will take in the mixer for the dough to develop. When we focus on hydrating the [...]
