Bühler Group’s newly launched rental unit of the JetMix, a continuous flour hydration system, improves the quality of baked goods and increases production efficiency. JetMix ensures each flour particle is uniformly moistened in mixing. The whirling of the flour, combined with mixing under negative pressure conditions, increases the oxygen content of dough to activate fermentation and improve gluten development. The resulting dough can be processed directly or fermented as predough or sourdough.

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