Baking Technology2018-12-10T05:13:03+00:00

Baking Technology

Lallemand VitaD® Yeast

Lallemand VitaD® Yeast offer every baker the possibility to make bread a daily vegetarian source of Vitamin D. It is gluten-free and grown from non-GMO Yeast strains. Learn more at www.lallemandbaking.com.

Enrich Bread with Vitamin D

Lallemand has developed a process that allows bakers yeast to naturally produce its own Vitamin D. It is the only FDA approved option for “Good” or “Excellent” source of Vitamin D content claims for bread and baked goods. Learn more at www.lallemandbaking.com.

Revolutionary Technology From Rapidojet

Rapidojet will cleanly and cheaply increase the shelf life, volume and flavor of your baked products, while reducing production costs. Hydrate your whole wheat, bran or other grains at 250% and 3,000 kg. / hr. Learn more at bakeryconcepts.net.

Rapidojet Improves Gluten Hydration

Why is gluten hydration so important? And what does full-hydrated gluten do to a product? Learn more at bakeryconcepts.net.

The Rapidojet Technology Mixing Masa

Rapidojet is shown here hydrating masa flour. This method of mixing will decrease mixing time and labor costs, while increasing sanitation and product quality. Learn more at bakeryconcepts.net.

Rapidojet Helps with Sprouting Grains

Re-think the way you sprout grains. Hydrating the grains first with Rapidojet technology increases sprouting volume. Learn more at bakeryconcepts.net.

Rapidojet Improves Bran Hydration

Rapidojet instantly hydrates bran at 300%. No more soaking bran for hours! Learn more at bakeryconcepts.net.