American Society of Baking - Baking Tech-2014  ™
ASBE

Innovation Review

Rapidojet will cleanly and cheaply increase the shelf life, volume and flavor of your baked products while reducing production costs. What if you could hydrate your whole wheat, bran or other grains at 250% and 3,000 kg. / hr. directly into your final mixer instead of soaking for 3 hours and only getting a 90% hydration level?