IBIE 2016 Was a Success!

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 [...]

By |2017-08-25T00:20:22+00:00October 24th, 2016|Bakery Equipment, Rapidojet|Comments Off on IBIE 2016 Was a Success!

B.E.S.T. in Baking 2016: Rapidojet Bakery Equipment

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 [...]

By |2017-08-25T01:11:57+00:00October 3rd, 2016|Bakery Equipment, Rapidojet|Comments Off on B.E.S.T. in Baking 2016: Rapidojet Bakery Equipment

How about some ROI numbers?

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 [...]

By |2018-01-13T00:17:51+00:00September 12th, 2016|Bakery Equipment, Rapidojet|Comments Off on How about some ROI numbers?

It’s been quite a while since sliced bread was the best thing…

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 [...]

By |2018-01-13T00:19:55+00:00August 24th, 2016|Bakery Equipment, Rapidojet|Comments Off on It’s been quite a while since sliced bread was the best thing…

Don’t Let Bran Hurt Your Dough—Make it happy and Hydrate It!

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: [...]

By |2018-01-13T00:21:28+00:00July 26th, 2016|Bakery Equipment, Rapidojet|Comments Off on Don’t Let Bran Hurt Your Dough—Make it happy and Hydrate It!

How Well Do You Know Mixing?

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 [...]

By |2018-01-13T00:24:11+00:00June 15th, 2016|Bakery Equipment, Rapidojet|Comments Off on How Well Do You Know Mixing?

Sprouted Grains: Two Problems, One Solution

The demand for sprouted grains is skyrocketing. Just last year, sales were projected to grow eight times their current levels by 2020. This healthy, natural approach to grains comes with a unique set of problems, however. Bakers and millers alike must find innovative ways to increase the production speed of the sprouting process, while ensuring [...]

By |2018-01-13T00:25:34+00:00May 25th, 2016|Bakery Equipment, Rapidojet|Comments Off on Sprouted Grains: Two Problems, One Solution

What? Use Less to Make More?

How To Make Better Products with Less Pre-gel Starch Pregelatinized starches--these modified carbohydrates are helping bakery products gelatinize faster and more effectively, while helping improve product quality. But what if you could get even better results and products, all while using less pre-gel--way less? New testing is showing the innovative Rapidojet mixer allows for just [...]

By |2018-01-13T00:28:13+00:00April 15th, 2016|Bakery Equipment, Rapidojet|Comments Off on What? Use Less to Make More?

What You Must Know About Pre-hydration

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 [...]

By |2018-01-13T00:30:10+00:00March 15th, 2016|Bakery Equipment, Rapidojet|Comments Off on What You Must Know About Pre-hydration

Bakery Equipment: The Greatest Invention Since Sliced Bread

How do you come up with an industry-revolutionizing invention?  Apparently, in your sleep. Hi, My name is Dr. Bernhard Noll, and that’s how I came up with the idea for the Rapidojet. I believe this bakery equipment to be the future of mixing for baking and the food industry. Rapidojet uses a liquid jet stream [...]

By |2018-01-13T00:32:39+00:00February 15th, 2016|Bakery Equipment, Rapidojet|Comments Off on Bakery Equipment: The Greatest Invention Since Sliced Bread
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