Rapidojet

High Efficiency Hydration and Mixing

Separate the Wheat From the Chaff

The Rapidojet is a radical batch, continuous hydration mixing technology for a wide range of baking products. Bread, roll, cake, muffin, pastry dough and gluten-free products can be produced with Rapidojet. Additionally, grain soaking, gluten and potato flake hydration and other applications have been performed with this technology.

Single systems from 1,000 kg to 5,000 kg/hr have been supplied to the market. For greater volumes, just as with traditional mixers, multiple units can be supplied.

• Top Ten Reasons to Use Rapidojet for Bread and Pizza (PDF)
• Top Ten Reasons to Use Rapidojet for Gluten Free (PDF)
• Continuous Dough Systems Architecture (PDF)