Revolutionize the Tempering Process!

Arguably the most important step in milling grain into flour is tempering. It provides the correct moisture level so the components (bran, endosperm and germ) can be efficiently separated, allowing for the most flour to be extracted. It also takes a long time, anywhere between 8 to 26 hours.

But with Rapidojet, it doesn't have to! 

When our patented technology is used to temper grain, here's what happens: 

• Moisture levels reach 17-23% (the optimal amount)
• It only takes 2-3 hours!

Not only that, but it creates a cleaning effect, reducing mycotoxins in the grain.

Depending on if you use roller milling or pin milling, there are two slightly different approaches you can use. 

Learn more about them, and the science behind tempering, in my blog!