Rapidojet - again. "That's not possible!!"

Those are the words of one of the best bakers in the US. Rapidojet reduced their mix time in the traditional mixer by 65% while we increased total yield via hydration by 8%.  Same "dough feel" and machinability. Ice and glycol are now eliminated. Yeast and dough conditioner are reduced by 25% - 30%. Shelf life is substantially improved because we almost totally eliminate free water and stop starch retrogradation. 

It makes no sense not to use Rapidojet. Think about your ROI. Shockingly fast.