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 [...]
In the food industry, bakeries are looking to do more with less. A report published by Technavio on bakery trends for 2017 found bakeries are looking for efficient equipment that’s well made and can cut time. No matter the size or the type of your operation, you probably have similar goals. Having equipment that can do more [...]
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 [...]
Your time is valuable. So I’ll get right to the point. The patented technology of Rapidojet gives you dough that’s ready to go in no-time. Sound nice? I’m sure you are always looking for ways to speed up your process, getting more of your product out on the market. Yet some areas (like baking or [...]
You bake with preferments to improve bread’s texture, aroma and hydration all with less yeast. So why not improve your biga so it can in turn better enhance your products? By optimizing your biga to the max, you will see big advantages in terms of yield and product quality. How do I optimize Biga? The [...]
Tortillas. Chips. Tamales. Corn bread. All of these delicious products rely on masa flour. And as food producers, you rely on masa performing to the best of its ability. That’s why I’m so excited about the Rapidojet Technology and how it handles this corn flour. Rapidojet has no problem mixing masa, let alone improving your [...]
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 [...]
