Continuous dough mixing from Bakery Concepts
July 17, 2012
Rapidojet mixing systems from Bakery Concepts International LLC increase dough hydration by at least 5%, leading to higher quality final products with longer shelf life and better volume and strength. Because minimal friction is imparted to the dough, water temperature can control the temperature of the dough. Rapidojet reduces power consumption by more than 50% vs. conventional mixing systems.