The Versatility of the Rapidojet Mixing Technology

It’s not often you find a mixer that solves multiple food production issues. However, that's just what Rapidojet does. How so? Take a look: 

Dough and batter

Full gluten hydration happens almost instantly. Hydration level must be increased by about 8% and mixing times are shorter. There is also no tail out on the make up line. Sponge and Biga ferment about 25% faster with the same benefits.

Gluten-free in continuous mix

Gluten-free products become softer and moister with a longer shelf life, thanks to the increased hydration and bound water.

Dried potato flakes and potato flour

While other mixers leave the final product extremely sticky, this is not the case with Rapidojet! The flakes are fully and instantly hydrated and the mash can be pumped directly to your depositor. 

Masa

The machine is installed above the Masa Hog or Depositor so that the normal mixer and mixing bowls can be eliminated. Production efficiency and product consistency is improved.

Tempering, cleaning and sprouting grains

Contaminants (DON) are removed from the grain’s surface, Tempering occurs in 3 hours or less and the final yield is increased, and the time required for sprouting is substantially reduced.

How is this possible? Find out!

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