Mixing takes a turn
June 1, 2012
by Shane Whitaker
Shooting high-pressure water into a flowing stream of dry ingredients to hydrate them and create dough represents a relatively new concept in mixing. In fact, Bernhard Noll, PhD, Rapidojet, GmbH, Michelbach an der Bilz, Germany, invented the Rapidojet in 2002. Ken Schwenger, president of Bakery Concepts International, LLC, Mechanicsburg, PA, which represents the technology in North America, suggested this method puts “a revolutionary new spin on mixing.”
Because the mixer eliminates heat created from mechanical force, he observed, “We control dough temperature solely via incoming water temperature.”
Also, bakers can significantly reduce yeast and dough conditioner using Rapidojet because it doesn’t create the friction and heat generated by conventional mixers that can affect gluten structure, Mr. Schwenger said.
Using Rapidojet as a pre-mixer to produce a sponge or to hydrate minors such as bran, rice flour or whole wheat flour prior to their addition to the final dough mixer reduces mix time.
“We cut the final mix time in a large horizontal mixer for bran bread by 20% just by introducing fully hydrated bran,” he observed.