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 [...]
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: [...]
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 [...]
