Fear Not!

The Bran is the glasses was instantly hydrated at 300% and the whole wheat in the trough is running at 65% hydration and 5,000 kg./hr. SAME MACHINE!!

It's been said that "Man's greatest fear is change".  Well, if you're still soaking your grains for hours prior to mixing or creating Sponge, Biga, Poolish, etc. in the "old" way, it's time to face your fears - and change!

• 250% hydrated Bran or Whole Wheat at 5,000 kg./hr. NO SOAKING
• 4% - 9% total increase in yield via higher hydration level with the same level of machinability and dough feel
• 65% reduction in mixing time in your legacy mixers
• Days of additional shelf life
• Less yeast and conditioner needed
• Continuous Mixing of gluten free and other products
• Want more? Just let us know. I'll send documented studies.