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

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

Do Your Doughs Tail Out or Lack Consistency?

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 [...]

By | 2017-12-12T22:10:32+00:00 December 12th, 2017|Rapidojet|0 Comments

The Future of Bakery Engineering

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 [...]

By | 2017-08-26T21:05:40+00:00 July 20th, 2017|Bakery Equipment, Rapidojet|0 Comments

Rapidojet: The Most Disruptive Bakery Equipment Technology for the Food Industry in the Last 50 Years

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 [...]

By | 2018-01-13T00:02:19+00:00 January 24th, 2016|Bakery Equipment, Rapidojet|0 Comments