Rapidojet model #RJ5000

Rapidojet

Increase water absorption and hydration with the Rapidojet. The Rapidojet is a high-powered jet that hydrates dry powders with atomized water. An invention by Dr. Bernhard Noll, this revolutionary mixer is just starting to make waves in the baking industry.

Rapidojet Benefits:

• Radically hydrate from 40% to over 350% – Hydrate a free flowing powder AND produce a flowable liquid sponge or hydrate minor ingredients with the same machine. (700 – 7,000 kg./hr).
• Increased Yield – 5-10% increase in yield due to flour pre-hydration to the existing mixer.
• Reduced mixing time – by as much as 50% due to proper hydration of the functional portion of the flour.
• Significant reduction in ingredient costs – Due to homogeneous process and higher hydration. A decreased usage levelsof vital wheat gluten (approx. 20%), yeast and dough conditioner.
• Increased Quality – Longer shelf life, increase softness, better volume and strength, because of homogeneous mix and higher hydration level. A minimum of 5% – 8% more water to achieve same dough consistency.
• Increased Worker Safety when mixing Batters – No more vertical mixers, hoists or removable bowls for batters. Mix with Rapidojet and pump directly to the depositor.
• Increased Product Safety – 12 gauge, 304 SS, NEMA 4, Sanitary, wash down design along with automated ingredient feeding (by others) reduces scaling errors and contamination.
• Extreme versatility in product output – Adjustments to hydration and recipe via plc.  This is accomplished almost instantly.
• Significant reduction in labor costs – Ability to run batters in continuous or batch mode.
• Significant reduction in power consumption – Vs. conventional mixing.  Approximately 1.5 kWh/ton of dough vs. 15 kWh/ton for average mixer.
• Temperature control – Almost zero increase in temperature; Temperature control by water temperature. Minimal friction imparted upon product. Reduced need for ice or coolant in mixing.
• Significant reduction in Spare Parts costs – Over time via elimination or reduction of the use of a mixer as well as some make-up equipment for lamination lines.
• Rapid changeover – from one product to another – minimal equipment change required from one product to another.  Also, adaptaption of recipe is possible while running the machine; changes can be seen immediately.
• No gluten washout – when pumping fermented sponge through a heat exchanger. Results in less down time for sanitation.
• 100% gelatinization possible – using superheated water (mix and heat at the same time).  This has resulted in substantial natural shelf life extension.
• High efficiency outputs – RJ 700 will produce 400 kg. – 1200 kg. / hr. depending upon the hydration level of the dry product.  The RJ5000  (Figure 1.) will produce 3,000 – 10,000 kg./hr. depending upon hydration level.  For example, the RJ5000 will produce about 10,000 kg. / hr. of Biga or fully mixed dough at the 70% hydration level.
• Minimum space floor needed 
• Easy to disassemble and clean
• Mobile

About Bakery Concepts

With more than 28 years of experience in multiple aspects of our industry, Bakery Concepts provides innovative equipment solutions to a wide range of North American bakers. Based in Enola, PA, U.S.A., our detailed knowledge of both formulation and process gives us a thorough understanding of the needs of multi-unit retailers, artisan bakers and large volume commercial bakers.

From a truly revolutionary new hydration and mixing technology called Rapidojet, which will decrease production costs and increase quality to Pcdata, the dominant logistics supplier for baking, to Bloemhof, a well-established, affordable and proven moulder supplier, Bakery Concepts serves the baking industry with innovative equipment solutions designed to give rapid ROI and consistently high quality.

Thanks for visiting – and please contact us with your specific production needs. We’re here to help!

Contact Bakery Concepts:

Ken Schwenger
Cell: 619-574-9565
Office: 717-732-8168
Email: [email protected]