Bakery Concepts International

Reduce your cost PER flour tortilla by 1-3 cents when you replace all of the calcium propionate and guar gum and half of the shortening with the upcycled and sustainable NuGrainz. At the same time, increase the protein and fiber level of the product you're offering to your customers. Non-GMO and organic. It's a win-win for everyone. Validated by The Wheat Marketing Center and others. Let's schedule a Zoom call to discuss the details and arrange samples. #sustainability #innovation #organic #mixing #nugrainz

Fryers in snack food and bakery are coming under greater scrutiny and increased regulation for clean air. The Wet ESP technology focuses upon collecting PM 2.5 and smaller particulate while using minimal #energy consumption.?This is achieved by charging the particles at high voltages and collecting them on a grounded surface.?The wet ESP excels when the process gases contain condensed organic material, and the process stream is saturated or close to saturation.?The system is designed with a comprehensive flushing and water treatment system.?Many other features have been designed into the NESTEC Wet ESP system that makes it the highest functioning design offered to industry. #innovation #sustainability #technology

Whole grain breads and rolls are gaining in popularity. This unique formulation demands the use of Vital Wheat Gluten in order to maintain volume. When you add this to your mixer as another dry Minor, it's never fully hydrated or functional. When you instantly prehydrate it at 300% - 400% via Rapidojet, you cut its usage level by 20%. Call us to discuss your specific needs. #innovation #sustainability #technology #hydration If you want to stay up-to-date with us, follow our Page.

Compressed air is always at the top of the list of things that bakers and food plant operators want to eliminate due to high cost. Gas use reduction is important, too. The Nestec RTOs use NEITHER! Large oven and fermentation systems will benefit as they clean air before release. Give us a call to discuss how your operations will benefit. #innovation #sustainability #energy #technology #ovens #fermentation

Much has recently been written about the benefits of prehydration. High-pressure liquid addition to drys in our patented Mixing Chamber is the only way to achieve these goals. Here's just 1 design showing how Rapidojet will eliminate coolant, increase yield by at least 5%, reduce mix time to less than 5 minutes and virtually eliminate bucky dough. Any dry, any liquid and any hydration level from 1 machine design. Watch our videos at bakeryconcepts.net to open your mind to the possibilities and give us a call to discuss your needs! #innovation #sustainability #technology #mixing #prehydration #hydration

#sustainability is the most important word and theme in the baking and food industries now. These #innovation solutions can be found via both equipment and ingredient offerings. Clean air systems for ovens and fermentations systems are required in most places. The unique thermal oxidation #technology offered by Nestec save #energy and do NOT use gas or compressed air. Call us and have a deeper dive into your specific needs.