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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
What we know about dough mixing has changed. Recent discovery has shown that traditional mixing in conventional mixers involve 1) hydration and 2) dough development. We have learned that the longer it takes to hydrate dry ingredients, the longer it will take in the mixer for the dough to develop. When we focus on hydrating the [...]
