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.
The principle of introducing flour blended with other dry ingredients in free fall to a high pressure liquid stream has proven itself to provide the following benefits:
Additional Product Details
- 100% financing available
- Deposits paid by lease company
- Application-only financing up to $150,000 with single application
- Terms of 24 to 84 months
- For leasing information and contacts, please contact us directly