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 [...]
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 [...]
Everyone loves pizza. At least that’s what commercial baking trends have shown in 2016 as pizza sales reached the highest peak in the last four years. In fact, the average American eats an average of 23 pounds a year! Pizza dough suppliers are building bigger lines, with ability for more variety, according to reports. More [...]
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 [...]
IBIE 2016 was a phenomenal show! Thanks to everyone who stopped by to learn more about the exciting possibilities of the Rapidojet technology. As one person said, it was “the most exciting equipment at the show!” Over the four days, we ran a series of demos giving a full range of bakers, millers and food [...]
Why were we selected for Best in Baking? Learn the answers from Dr. Noll himself. Come hear him speak on High Pressure Hydration/Mixing on Saturday, Oct 8th at 12:40pm on stage at the Innovation Spotlight Theater located in the "Idea Lab". Want to see the Rapidojet in action? Here is our Demo Schedule, and what we intend [...]
Rapidojet Baking Equipment ROI on Bread Products We’ve said it before: Rapidojet saves you money. With bread products, you can easily get money going back into your business in a short time. Depending on the size of the machine, the number of shifts run and how much hydration is used, a bakery can have a [...]
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 [...]
